Macaroni – Persian Style Spaghetti is a delicious pasta dish that is commonly enjoyed in Persia. In Iran, macaroni refers to any type of pasta, including spaghetti and macaroni noodles. My personal favorite is spaghetti with Persian bolognese and crispy spaghetti tahdig. The pasta is served as a warm spaghetti cake and is cut and served in slices like a cake. Although spaghetti is a quick dish, we prepare it slowly and carefully like a rice cake in Persia. If you’re ready to try something new and experiment with your taste buds, this is the perfect dish for you.

TRY COOKING SPAGHETTI IN TURMERIC

There are many different recipes for macaroni, and today I’d like to share my personal favorite. To begin, cook the spaghetti in boiling water with turmeric and oil until it is al dente. Turmeric adds a healthy and beautiful orange-yellow color to the pasta. After cooking, drain the pasta in a sieve, rinse with cold water and then steam in a rice cooker* or non-stick pot for an hour along with the Persian Bolognese sauce.

Some might assume that the spaghetti will become soggy from being steamed for so long, but that’s not the case. The oil and cold water prevent the pasta from becoming mushy and instead give a delicious texture. So far, everyone who has tried this macaroni recipe is delighted.

PERSIAN BOLOGNESE

Advieh Khoreshti is a spice blend used in Persian cuisine, which together with lemon juice, gives the Persian bolognese a delicious persian flavor. If you don’t have Advieh, you can always make your own by grinding together a mixture of green and pink pepper, dried Damascus rose petals, cinnamon, cardamom, cumin, orange peel, marjoram, chili, and coriander.

Once you have your spice mix ready, layer the Persian bolognese alternately with turmeric spaghetti in a non-stick pot or a rice cooker*. By adding all the ingredients to the pot, you allow the flavors to infuse perfectly over an hour, resulting a spicy Persian pasta with a creamy sauce.

PREPARE SPAGHETTI TAHDIG

The highlight of Persian spaghetti is the crispy layer at the bottom of the pot, known as Tahdig. To create this, pasta is cooked in a blend of oil, butter, water, and turmeric until it becomes crispy. There are different variations of tahdig, some make it with pasta, potatoes or bread, but the crispy pasta is my personal favorite. I prefer seasoning the tahdig with turmeric, unlike the traditional usage of saffron.

LECKERES FÜR JEDEN TAG PASTA

Please pay attention! There’s some news about “Lecker für jeden Tag”. Our Foodblog Party, which usually happens on the first Sunday of each month with a specific theme, is rebranded as “Leckeres für jeden Tag”. I’ve participated in several food blog parties before, including Schokolade, Da haben wir den Salat, Sommergetränke, Osterfrühstück, Schnelle Rezepte, Mein liebstes Hefegebäck, Valentinstag – Leckerei für Verliebte. With this post, I’m participating in the Leckeres für jeden Tag „Pasta“ food blog party. Make sure to check out the other mouthwatering pasta recipes in German.

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Fränkische Tapas Lamm mit Rosmarinnudeln und Pfefferminzpesto

Küchenliebelei Feigen-Parmesan-Ravioli mit Gin-Sahne-Sauce

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Sommermadame Nudeln mit Linsenpesto

Ani’s bunte Küche { 5 Zutaten Rezept } Radicchio-Birnen Pasta

Fausba Spinatknöpfle mit vegetarischer Bolognese

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Volkermampft Fagottini alla saltimbocca – hausgemachte gefüllte Pasta

INGREDIENTS FOR MACARONI

INGREDIENTS PERSIAN BOLOGNESE

1 red onion

1 green chili

1 tbsp Advieh*

500 g minced beef

3 garlic cloves

1 tbsp of tomato paste

400 g canned diced tomatoes

1 lemon

salt, pepper

INGREDIENTS TURMERIC SPAGHETTI

500 g spaghetti

1 tsp turmeric*

2 tsp salt

1 tsp canola oil*

INGREDIENTS SPAGHETTI TAH DIG

1 tbsp butter

1 tsp canola oil

1/2 glass water

1 tsp turmeric*

PREPARATION MACARONI

PREPARATION PERSIAN BOLOGNESE

Peel and chop the onion and fry in oil till translucent. Halve the green chili, remove the seeds, and add to the onions. Add the Advieh and turn once. Add the mince, sauté until browned, and add the crushed garlic.

Leave a whole in the middle of the pan, add the tomato paste and fry until fragrant. Mix with mince and add diced tomatoes, fill the tin with water and add the water to the meat, simmer for 15-20 minutes, and season with salt and pepper to your taste. Squeeze the lemon and add.

PREPARATION TURMERIC SPAGHETTI

Bring the water and 2 teaspoons of salt to a boil in a saucepan, add turmeric and oil. Add spaghetti and cook for 8 – 10 minutes until al dente. Drain in a sieve and rinse with cold water. Let the spaghetti drain well.

PREPARATION SPAGHETTI TAHDIG

In a non-stick pan or a rice cooker, mix the butter, oil, water, and turmeric and bring to a boil. Place a layer of spaghetti on the bottom of the pot and mix well. Place a layer of Bolognese in the middle, leave the edges free, and continue layering until all the ingredients are used up. Finish with spaghetti.

Wrap the lid in a kitchen towel, close the pot tightly, and do not open it. If preparing in a digital rice cooker, you do not need a kitchen towel. In any other rice cooker, such as a Pars Khazar, wrap the lid in a kitchen towel. Steam the spaghetti at a low temperature for 40 – 50 minutes. Flip on a plate and serve immediately.

BEFARMAYID!

Susan

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