Macaroni | Persian Spaghetti

Macaroni, a type of spaghetti, is one of the loved dishes around the world and you barely find someone who does not like it, or much worse, has not tried it. It is an international cuisine, but the origin goes back to Italy, as pasta and lasagna.

Persian spaghetti is famous for its Potato Tahdig, the most appealing part of the dish. Honestly, Persians make macaroni because of it.

Macaroni | Persian Spaghetti

In most countries, spaghetti is prepared by boiling it for about 15 minutes and then served by ketchup. Persian chefs follow a recipe more desirable for Iranians’ taste. With the recipe below, you will learn a yummy way to make your spaghetti in Persian style.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 400 grams Macaroni (spaghetti) any kind you prefer but better to be thin noodles
• 200 grams Ground beef
• 1 Big onion
• 100 grams Mushrooms
• 2 Big potatoes
• 100 grams Peas
• 1 Bell pepper
• 3 tablespoon Tomato paste
• Salt, black pepper and turmeric as much as required
• oil as much as required

Instructions

 

• Firstly, we need to prepare the sauce of macaroni. For making the sauce, chop the onion into small pieces and fry it until it turns golden brown.
• Add turmeric to the onion. Stir perfectly to have a soft yellow / golden onions. Add the ground beef and fry till the color of the meat changes a bit.
• Wash the bell pepper and mushrooms. Cut them into the size and shape you prefer. Add the sliced mushroom, bell peppers and peas to the frying pan. Let them fry. Add tomato paste and let the raw smell of the paste disappears. The fried paste also sharpens the color of the macaroni.
• Add one glass of water to the pan and put the lid on it. Leave the meat simmer and cook gradually.
• Stir the ingredients of the sauce time to time in order to prevent burning and adhering to the bottom of the pan. When the water of the sauce evaporates, it is ready. Discard the content from the pan and put aside. Let’s go for the spaghetti, they’re waiting for us!
• Pick a pot and pour water into it, until it’s half full. Boil the water quickly on a high flame. Then add salt and oil to it. When it’s boiling, add the spaghettis into the water and let them soften a bit. Then rinse them with cold water. The best time to rinse the spaghettis is when they are soft but solid inside.
  
• Wash potatoes, peel and cut them into rounds.
  
• Pick another pot and grease the bottom well and in case you prefer, sprinkle some sesame on the surface. Place the potato rounds on the bottom of the pot. Put the pot on the flame, it is better to use a heat diffuser and also if available, choose a nonstick pot.
• Let the potato tahdig fries a little bit. Then put the macaroni noodles and the sauce layered. Remember the topping layer must be macaroni not the sauce. Then put the lid on the pot to help the dish steam and use damkesh to prevent the extra steam destroys the shape of the noodles. 45 to 60 minutes is required for cooking time.

Keyword macaroni, persian macaroni, persian spaghetti

Helping tips for having a FANCY macaroni

• If you wash the noodles after discarding them from hot water, the starch will be removed. So that the dish tastes better and looks fancier.
• To have a better looking Tahdig, fry the potatoes in olive oil for a minute or two and then put them in your pot. If your pot isn’t unstick, the potatoes will dispatch easier this way.
• When you put macaroni in the boiling water, add some turmeric as salt and oil. It will enhance the appearance and prevents a malformation and adhesion. It is recommended to add very little lemon juice too.
• Use a big pot for boiling the spaghetti. It improves the starch removing.
• The flavor of macaroni is because of its sauce. You can add garlic it more tasteful.
• For an awesome smell and taste, add half cup of brewed saffron while you steam the dish.
• Macaroni is a good choice for vegetarians if you replace the meat with soy. The recipe is just the same, only remember to soak them 30 minutes before made. Then add soy to the sauce and fry a bit, then add a glass of water and let it simmer.

Macaroni and Tahdig e Sibzamini

In Persian cuisine, if you make macaroni and you do not make it with crusty potato bottom, it will be such an insult to Persians. Potato Tahdig is an inseparable part of this Persian style spaghetti and if you are into making Persian dishes as original as they should be, you need to make this crusty bottom for sure. Cut the potatoes in rounds and place them on the oil greased surface of the pot. Sprinkle some salt and heat the pot up on a high flame for minutes. Then after 3-5 minutes, reduce the heat and place the spaghetti into the pot.

You liked the recipe? Were the steps easy to follow? Was your macaroni delicious? Let us know by sending your comments.