Makaroni (Persian Spaghetti)

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5 from 2 votes

A traditional Persian take on spaghetti with crispy tahdig and so much flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Persian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1/3 cup Olive oil
1 large Onion chopped
2 cloves Garlic minced
1 pound Ground beef
½ tsp Turmeric
1 tsp Salt
½ tsp Black pepper
1 tsp Oregano
3 tbsp Tomato paste
24 oz Passata
1 pound Spaghetti

US Customary - Metric

Instructions

Heat 2 tablespoons of the olive oil in a pan over medium high heat. Sauté the onion until golden.
Add the garlic and cook for a minute. Then, add the ground beef and the spices and cook until brown, making sure to break the meat apart.
Add the tomato paste and cook for a few minutes, then add the passata and cover. Cook for 30 to 40 minutes.
Meanwhile, cook the pasta according to the packaging in salty water. Drain and transfer to a large bowl. Toss with a drizzle of olive oil to avoid sticking.
Add the meat sauce to the pasta and gently mix to combine. Pour the rest of the olive oil into a large pan (or a pot) and transfer the pasta to the pan. Cover and cook over medium heat for 40 minutes.
The pasta is ready once the bottom is golden and crispy. Flip, let it cool for a few minutes and enjoy.

Video

Notes

Sautéing the Onion: Take your time to sauté the onion until it's a rich golden brown. This step builds a deep flavor base for your sauce and is key to achieving the authentic taste of Persian Makaroni.

Choosing the Right Tomato Product: Use passata or crushed tomatoes for the sauce. Passata provides a smoother, richer texture that’s ideal for this dish, but if it’s unavailable, crushed tomatoes work as a substitute. Avoid using tomato sauce as it may alter the flavor and consistency.

Simmering the Sauce: Allow the sauce to simmer for a full 30 to 40 minutes. This slow cooking process helps the flavors meld together and reduces the sauce to the perfect consistency.

Undercooking the Pasta: Cook the spaghetti just until it’s al dente, meaning it still has a bit of bite to it. The pasta will continue cooking during the steaming process, and overcooked pasta can become mushy.

Creating a Crispy Bottom Layer (Tahdig): When steaming the Makaroni in the pot, ensure it’s on medium-low heat and tightly covered. This step allows the pasta at the bottom to crisp up, creating a delicious tahdig. If you're feeling adventurous, you can even line the bottom of the pot with thin potato slices before adding the pasta for an extra crispy layer.

Flipping the Makaroni: To achieve the best presentation, use a large platter to flip the Makaroni out of the pot, so the crispy bottom layer is on top. This not only looks impressive but also ensures everyone gets a taste of the prized tahdig.

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