Makaroni (Persian Spaghetti) offers a flavorful twist on traditional spaghetti with a savory meat sauce infused with Middle Eastern spices and topped with crispy, golden Tahdig. This Persian-inspired dish combines the best of both worlds, blending classic pasta with unique, aromatic flavors for a satisfying and delicious meal.
Ingredients:
300g spaghetti
300g ground beef or lamb
1 large onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 tablespoons tomato paste
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and pepper to taste
3 tablespoons vegetable oil
1/4 cup water
2 potatoes, thinly sliced (for Tahdig)
Directions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare the Meat Sauce:
In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
Stir in the minced garlic and cook for an additional minute. Add the ground beef or lamb, breaking it apart with a spoon, and cook until browned.
Mix in the turmeric, cumin, cinnamon, salt, and pepper. Stir well to incorporate the spices.
Add the chopped tomatoes and tomato paste, cooking until the tomatoes have softened and the sauce has thickened, about 10 minutes.
Pour in 1/4 cup of water, stir, and let the sauce simmer on low heat for another 10 minutes.
Prepare the Tahdig:
Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Arrange the thinly sliced potatoes in a single layer at the bottom of the pot.
Place half of the cooked spaghetti on top of the potatoes. Spread the meat sauce over the spaghetti and top with the remaining spaghetti.
Cook and Serve:
Cover the pot with a lid wrapped in a clean kitchen towel (to absorb moisture). Cook on low heat for 30-40 minutes, or until the potatoes form a golden, crispy crust (Tahdig).
Invert the pot onto a large serving dish to reveal the crispy Tahdig. Serve Makaroni hot and enjoy the delicious blend of textures and flavors.
Serving Tips:
Serve Hot: Makaroni is best enjoyed fresh off the stove, when the Tahdig is crispy and the spaghetti is perfectly coated in the savory meat sauce. Invert the pot onto a large serving platter to showcase the golden Tahdig, and serve it alongside the spaghetti for a delightful mix of textures.
Garnish: Add a sprinkle of freshly chopped parsley or cilantro for a burst of color and freshness. You can also offer a side of yogurt or pickled vegetables (torshi) for a traditional Persian accompaniment.
Pairing: Makaroni pairs well with a simple side salad, such as Shirazi salad, which consists of diced cucumbers, tomatoes, and onions dressed in lemon juice and olive oil. This light, refreshing salad complements the rich flavors of the Makaroni.
Storage Tips:
Refrigeration: If you have leftovers, allow the Makaroni to cool to room temperature before storing it. Place it in an airtight container and refrigerate for up to 3 days. The crispy Tahdig may lose some of its crunch after refrigeration, but the flavors will remain intact.
Reheating: To reheat, you can use a stovetop method to regain some of the Tahdig’s crispiness. Place the leftover Makaroni in a non-stick pan over medium heat and cover with a lid. Heat for about 10-15 minutes, until warmed through. Alternatively, you can reheat it in the microwave, though the Tahdig will not be as crispy.
Freezing: Makaroni can be frozen for longer storage. After cooling, transfer it to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat as described above.
Avoid Overcooking: When reheating, avoid overcooking the spaghetti, as it can become mushy. A gentle reheating method, such as on the stovetop, is best to maintain the dish’s texture.
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FAQs:
Can I use a different type of pasta for Makaroni?
Yes, you can substitute the spaghetti with other types of pasta if you prefer. While spaghetti is traditional for this recipe, penne, fettuccine, or even linguine can work well. Just be sure to adjust the cooking time according to the type of pasta you choose.
Can I make Makaroni vegetarian?
Absolutely! To make a vegetarian version of Makaroni, simply replace the ground beef or lamb with a plant-based meat substitute, like lentils or a vegan ground meat product. You can also add extra vegetables, such as bell peppers or mushrooms, to enhance the dish.
How can I make the Tahdig extra crispy?
To achieve an extra crispy Tahdig, make sure to use a good amount of oil when layering the potatoes in the pot. Press the potatoes down firmly to ensure they make good contact with the pot’s bottom. Additionally, cooking on low heat for the full 30-40 minutes is crucial for developing a crispy crust.
Can I prepare Makaroni in advance?
Yes, you can prepare Makaroni in advance. After assembling the dish, you can cover and refrigerate it for up to 24 hours before cooking. To cook, follow the recipe instructions. If you’ve already cooked it and have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Conclusion:
This Makaroni recipe combines the classic comfort of spaghetti with the rich, aromatic spices of Persian cuisine, creating a dish that’s both hearty and unique. Perfect for family dinners or special occasions, it brings together a beautiful harmony of flavors and textures. Try it today and bring a taste of Persia to your table!
📖 Recipe:
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Makaroni (Persian Spaghetti)
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Experience a unique fusion of flavors with Makaroni, a Persian take on the beloved spaghetti. This dish features a savory meat sauce spiced with Middle Eastern flavors and is crowned with crispy, golden Tahdig, adding a delightful contrast of textures. Ideal for those looking to elevate their pasta game, Makaroni is both flavorful and satisfying. Here’s how to make it:
Ingredients
300g spaghetti
300g ground beef or lamb
1 large onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 tablespoons tomato paste
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and pepper to taste
3 tablespoons vegetable oil
1/4 cup water
2 potatoes, thinly sliced (for Tahdig)
Instructions
- Cook the spaghetti in salted boiling water according to package instructions. Drain and set aside.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and cook for another minute. Stir in the ground meat, breaking it apart with a spoon, and cook until browned.
- Add turmeric, cumin, cinnamon, salt, and pepper to the meat mixture. Stir well to combine.
- Mix in the chopped tomatoes and tomato paste. Cook until the tomatoes have softened and the sauce has thickened, about 10 minutes.
- Add 1/4 cup of water, stir, and let the sauce simmer on low heat for another 10 minutes.
- In a separate large pot, heat 1 tablespoon of vegetable oil over medium heat. Arrange the sliced potatoes in a single layer at the bottom of the pot.
- Place half of the cooked spaghetti on top of the potatoes, then layer with the meat sauce. Add the remaining spaghetti on top.
- Cover the pot with a lid wrapped in a clean kitchen towel (to absorb moisture) and cook on low heat for 30-40 minutes, or until the potatoes form a golden crust (Tahdig).
- Invert the pot onto a large serving dish to reveal the crispy Tahdig, and serve hot.
Notes
Ensure to use a non-stick pot to prevent the Tahdig from sticking.
For a vegetarian version, substitute ground meat with lentils or a plant-based meat alternative.
The Tahdig can be made extra crispy by pressing the potatoes firmly and cooking on low heat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
