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Makaroni – Persian-Style Spaghetti

Makaroni – Persian-Style Spaghetti

Makaroni is one of the most beloved pasta dishes in Persian cuisine.

Course after work cooking, Main course, Pasta
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Makaroni – Persian-Style Spaghetti
Servings 4 People
Author Labsalliebe

Ingredients

INGREDIENTS PERSIAN BOLOGNESE

  • 1 red onion
  • 1 green chili
  • 1 tbsp Advieh Persian spice mix
  • 500 (1) g (lb) ground beef
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 400 (14) g (oz) diced tomatoes , canned
  • 1 lemon Juice of
  • Salt & pepper to taste

INGREDIENTS TURMERIC SPAGHETTI

  • 500 (1) g (lb) spaghetti
  • 1 tsp turmeric
  • 2 tsp salt
  • 1 tsp vegetable oil

INGREDIENTS SPAGHETTI TAHDIG (Crispy Bottom)

  • 1 tbsp butter
  • 1 tsp vegetable oil
  • ½ cup water
  • 1 tsp turmeric

Instructions

MAKE THE PERSIAN BOLOGNESE

  1. Sauté the diced onion in a little oil until translucent.
  2. Add the green chili and Advieh, stir for a moment.
  3. Brown the ground beef, then press in the garlic.
  4. Make a small well in the pan, add tomato paste, and fry until fragrant. Mix it with the meat.
  5. Add the canned tomatoes and water (use the tomato can to measure). Simmer for 15–20 minutes.
  6. Season with salt and pepper, then stir in fresh lemon juice.
  7. Tip: The Advieh gives the Bolognese its unique Persian warmth, but if you don’t have it, you can grind together green and pink peppercorns, rose petals, cinnamon, cardamom, cumin, orange peel, marjoram, chili, and coriander.

COOK THE TURMERIC SPAGHETTI

  1. Bring a pot of water to a boil with 2 tsp salt.
  2. Add turmeric and oil, then cook the spaghetti 8–10 minutes until al dente.

  3. Drain and rinse immediately with cold water.

  4. Let it drain completely.

  5. Tip: Rinsing the pasta stops it from overcooking and ensures your spaghetti has the perfect texture after steaming.

LAYER AND STEAM THE SPAGHETTI TAHDIG

  1. In a non-stick pot or rice cooker, mix butter, oil, water, and turmeric, then bring to a gentle boil.
  2. Spread a layer of spaghetti on the bottom, gently mixing.

  3. Add a layer of Bolognese in the center, leaving the edges free.

  4. Alternate layers until all ingredients are used, finishing with spaghetti on top.

  5. Wrap the lid in a kitchen towel (unless using a digital rice cooker) and steam on low heat for 40–50 minutes.
  6. Invert onto a plate, reveal the golden Tahdig, and serve immediately.

Recipe Notes

Tip: The crispy bottom is the best part – don’t skip the turmeric and butter mix!