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
Keywords: Persian Spaghetti, Makaroni, Middle Eastern Pasta, Tahdig, Persian Cuisine, Spaghetti with Meat Sauce