Baked Layered Potatoes with Minced Meat

Preheat the oven to 190 degrees and let it heat up. Peel the potatoes, slice them into rings of medium thickness, and soak them in lightly salted cold water for 10 minutes to remove the starch.

Finely chop the dry onions and garlic into small pieces. Pour olive oil into a wide pan, add the chopped onions and garlic, and sauté over medium heat until they soften.

Add the ground meat to the softened onions. Sauté by constantly stirring for approximately 8 minutes, mashing the meat with a wooden spoon until it releases its juices and dries out.

Add 0.5 tablespoon of tomato paste, salt, black pepper, and red pepper flakes to the sautéed meat mixture. Then, following the Chef's advice, add lightly sautéed and crushed coriander seeds and pomegranate molasses, sauté all the ingredients for 2 more minutes, and remove from the heat.

Drain the potatoes that have been soaking in water and dry them thoroughly with paper towels. Arrange the potato slices side by side on a baking tray, slightly overlapping them.

Spread the aromatic ground meat mixture evenly over the potatoes.

For the sauce of the dish, whisk the remaining 0.5 tablespoon of tomato paste and 0.5 tablespoon of pepper paste with 1.5 cups of hot water in a separate bowl until smooth. Drizzle this prepared sauce over the ingredients on the tray.

Cover the top of the tray with moistened parchment paper and bake in the preheated oven for approximately 35 minutes until the potatoes soften. At the end of the time, remove the parchment paper and let it bake for 10 more minutes until the tops of the potatoes are lightly browned. Serve hot.