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Macaroni - Persian Style Spaghetti

Macaroni – Persian Style Spaghetti

Spaghetti with Persian bolognese and crispy spaghetti tahdig is my personal favorite.

Course Budget Dinner, Dinner, Lunch, Main Dish, Pasta
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Macaroni – Persian Style Spaghetti
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR MACARONI

INGREDIENTS PERSIAN BOLOGNESE

  • 1 red onion
  • 1 green chili
  • 1 tbsp advieh
  • 500 g minced beef
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 400 g canned diced tomatoes
  • 1 lemon juice of it
  • 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 canoloa oil
  • 1/2 glass of water
  • 1 tsp turmeric

Instructions

PREPARATION MACARONI

PREPARATION PERSIAN BOLOGNESE

  1. Peel and chop the onion and fry in oil till translucent.

  2. Halve the green chili, remove the seeds, and add to the onions.

  3. Add Advieh and turn once.

  4. Add the mince, sauté until browned, and add the crushed garlic.

  5. Leave a whole in the middle of the pan, add the tomato paste and fry until fragrant.

  6. Mix with the mince and add the 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.

  7. Squeeze the lemon and add.

PREPARATION TURMERIC SPAGHETTI

  1. Bring the water and 2 teaspoons of salt to a boil in a saucepan, add the turmeric and oil.

  2. Add the spaghetti and cook for 8 – 10 minutes until al dente.

  3. Drain in a sieve and rinse with cold water.

  4. Let the spaghetti drain well.

PREPARATION SPAGHETTI TAHDIG

  1. In a non-stick pan or a rice cooker, mix the butter, oil, water, and turmeric and bring to a boil.

  2. Place a layer of spaghetti on the bottom of the pot and mix well.

  3. Place a layer of Bolognese in the middle, leave the edges free, and continue layering until all the ingredients are used up.

  4. Finish with spaghetti.

  5. 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.

  6. Steam the spaghetti at a low temperature for 40 – 50 minutes.

  7. Flip on a plate and serve immediately.