Persian Makaroni

So what exactly is a Persian Makaroni? It’s spaghetti mixed with a meat and potato sauce and it gets steamed for almost 1h to create this golden crust love child at the very bottom of the pot that goes by the name Tahdig.

I guess you could call this dish a love story between a Persian and an Italian… if the love story ended with the Italian getting a heart attack when he found out just how overcooked this pasta was. Forgettooo about the aldenteooo.

Perhaps they would reconcile their relationship if the Italian had a taste of that crispy oily god almighty Tahdig. Yes, that is Tahdig with a Capital T – because that’s the respect it deserves. 

 

Go and ask any Iranian kid and they would say that this is the most nostalgic food of their childhood. Honestly, the reason we probably remember it and get so excited is because 99,9% of our dishes come with rice so you can imagine THE EXCITEMENT over this EXOTIC and REVOLUTIONARY dish. Then we take it and make the pasta EXACTLY the same way we make our Rice loool  

I know it sounds like I’m taking a piss but honestly tho – it’s delicious. It’s the very best of my childhood memories so because of that it will always have a special place in my heart (and gut).

It’s just funny because it technically goes against the traditional way of cooking… but that’s precisely why I love it more. Isn’t that what food is about? Learning from each others cultures… butchering each others cooking techniques lol It’s all about finding a common ground by creating new yummy variations of dishes in this new global world. Imma right?

Hope you enjoy, Bon Shabétit!! xx

Persian Makaroni

Steamed spaghetti with a Meat and Potato sauce and a crispy Tahdig bottom. Can easily be made veg/vegan by using Quorn meat or just chopped mushroom instead of meat.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 400 g Spaghetti
  • 4-5 small Potatoes - chopped
  • 350-400 g Minced meat
  • 1 large Onion
  • 1 small Chilli pepper
  • 3 cloves Garlic - minced
  • 2 tsp Turmeric
  • 1 tsp Granulated Garlic
  • 1 tsp Onion Granula
  • 1 tsp Cinnamon
  • 1 tsp pepper
  • salt after taste
  • 1 tbsp boiling water

Instructions
 

  • In a large frying pan, heat 2 tablespoon oil with 1 tsp turmeric over medium heat. Add chopped potatoes to the pan and saute until fully cooked.
  • Put the potatoes aside on a plate and now add the onions, garlic and chilli to the same pan and let them saute for 1 minute or so before you add the minced meat. (My dad taught me that when you cook minced meat - it's always better to allow the onion and meat to cook together instead of separate). Add all the spices and let the meat to cook for 6-7 minutes. Add the potatoes and then the the tomato puree and pour in 1 tbsp water to help the puree to mix well (you can add a bit more if needed - or add some oil) and let it simmer for an additional 3 minutes.
  • In the meantime, in a large pot bring water to boil and add some salt to it. Cook spaghetti 2-3 minutes less than the time suggested on its package instructions (This is important because if you leave it to be fully cooked - it will get a bit mushy when you steam it), strain and set aside.
  • In a sauce pan (big enough to fit pasta/sauce), heat 2 tablespoon oil on medium heat and add 2 tbsp of the sauce mixture in make sure it's all over the bottom.
  • Then add some pasta and then a layer of the meat sauce. Keep layering until everything is in the pot. Make 4-5 deep holes (use the handle of a spoon) and pour a liiiittle bit of water in each hole.
  • Decrease heat to low, cover the lid (with a kitchen towel) and cook for 50 minutes. Flip the pot by using a plate as a 'lid' and the Makaron should come out looking like a savoury cake. Serve with a side salad and some yoghurt.
Keyword Meat, Pasta, Tahdig

 

 

Persian Makaroni

Steamed spaghetti with a Meat and Potato sauce and a crispy Tahdig bottom. Can easily be made veg/vegan by using Quorn meat or just chopped mushroom instead of meat.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 400 g Spaghetti
  • 4-5 small Potatoes - chopped
  • 350-400 g Minced meat
  • 1 large Onion
  • 1 small Chilli pepper
  • 3 cloves Garlic - minced
  • 2 tsp Turmeric
  • 1 tsp Granulated Garlic
  • 1 tsp Onion Granula
  • 1 tsp Cinnamon
  • 1 tsp pepper
  • salt after taste
  • 1 tbsp boiling water

Instructions
 

  • In a large frying pan, heat 2 tablespoon oil with 1 tsp turmeric over medium heat. Add chopped potatoes to the pan and saute until fully cooked.
  • Put the potatoes aside on a plate and now add the onions, garlic and chilli to the same pan and let them saute for 1 minute or so before you add the minced meat. (My dad taught me that when you cook minced meat - it's always better to allow the onion and meat to cook together instead of separate). Add all the spices and let the meat to cook for 6-7 minutes. Add the potatoes and then the the tomato puree and pour in 1 tbsp water to help the puree to mix well (you can add a bit more if needed - or add some oil) and let it simmer for an additional 3 minutes.
  • In the meantime, in a large pot bring water to boil and add some salt to it. Cook spaghetti 2-3 minutes less than the time suggested on its package instructions (This is important because if you leave it to be fully cooked - it will get a bit mushy when you steam it), strain and set aside.
  • In a sauce pan (big enough to fit pasta/sauce), heat 2 tablespoon oil on medium heat and add 2 tbsp of the sauce mixture in make sure it's all over the bottom.
  • Then add some pasta and then a layer of the meat sauce. Keep layering until everything is in the pot. Make 4-5 deep holes (use the handle of a spoon) and pour a liiiittle bit of water in each hole.
  • Decrease heat to low, cover the lid (with a kitchen towel) and cook for 50 minutes. Flip the pot by using a plate as a 'lid' and the Makaron should come out looking like a savoury cake. Serve with a side salad and some yoghurt.
Keyword Meat, Pasta, Tahdig