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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


  • 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


  • 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