Persian style spaghetti, or what we call Iranian macaroni, is characterized by its unique cooking method, where the pasta is layered with a savory bolognese style sauce and then steamed to create a crispy, golden crust at the bottom, known as tahdig. This crispy bottom layer adds a satisfying crunchy texture that contrasts nicely with the soft noodles. Macaroni is the ultimate comfort food with a Persian twist.
Why You’ll Love This Recipe
- Family Friendly Recipe: Kids and adults love the familiar flavor of spaghetti.
- Perfect Meal Prep: Both the sauce and the pasta can be made in advance. Layer it all it all together in your pan, and steam cook it when you are ready, even the next day.
- Tahdig: It's crispy and full of flavor and the presentation of this dish makes it unique.
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MACARONI (PERSIAN SPAGHETTI) INGREDIENTS
- Pasta (bucatini, spaghetti, or similar): I use Jovial Bucatini , a gluten-free pasta made with brown rice flour
- Vegetables: I dice the onion, carrot, and mushrooms to roughly the same small size. The garlic should be minced.
- Spices: I keep it simple with salt, pepper, oregano, and nutmeg. If you’d like to add more of a Persian flavor, I recommend using Persian spices (advieh), which often includes cinnamon, cumin, cardamom, ginger, cloves, and dried rose buds. Sadaf has a blend called Advieh Polo.
- Pasta Sauce: Any good-quality marinara or spaghetti sauce is fine. My favorite is Rao's as it tastes close to homemade. The jarred pasta sauce can also be replaced with tomato paste thinned out with broth, or tomato sauce.
- Ground Meat: I typically use lean ground beef, but ground turkey, lamb, or chicken all work. If you decide to make a vegetarian version, I recommend using a combination of different mushrooms, which will add flavor and texture.
- Oil: I use olive oil, but avocado oil or another high-heat oil works just fine. I also love the flavor of butter, so I add it to the pan when preparing the tahdig layer.
- Cheese:(optional) Cheese is not traditional, but it adds a nice salty, nutty flavor. Parmesan or Pecorino are my go-to choices.
- Chicken Broth: (optional) Adding broth gives the sauce more depth and richness. A substitute for the broth is hot water.
See recipe card for quantities.
HOW TO MAKE PERSIAN SPAGHETTI MACARONI
STEP 1: In a saucepan over medium heat, add oil, diced onion, carrot, and mushrooms. Sauté for a few minutes until softened. Then add the ground meat and cook until browned. Season with salt, pepper, nutmeg, oregano, and the minced garlic. Once the meat is fully cooked, stir in the pasta sauce and chicken broth (or water). Simmer for a few minutes to let the flavors meld.
STEP 2: Fill a large pot â…” full with water. Add a generous amount of salt, and bring the water to a boil over medium-high heat. Once its starts to boil, add the pasta and cook for 2 minutes less than the package instructions. Drain and set aside.
STEP 3: In a nonstick pot with a lid, heat the olive oil and butter over medium heat. Spread half the pasta evenly in the bottom of the pot and press it down firmly. Sprinkle a layer of Parmesan cheese (optional) over the pasta. Spoon over some of the sauce, then add a second layer of spaghetti and top with a layer of sauce.
STEP 4: Â Cover the pot with a lid. If possible, place a clean kitchen towel or paper towel carefully under the lid of the pot to absorb excess moisture from dripping down. Start the heat on medium high for the first 5 minutes, then reduce to medium-low heat and cook for 40 additional minutes. This will allow the bottom to crisp up and form a golden crust or tahdig.
STEP 5: Allow the macaroni to rest for 5 minutes before gently loosening the sides of the pan with a spatula. Invert the pot onto a large serving platter for the tahdig reveal! Or simply serve it straight from the pot. Serve with more cheese and freshly ground black pepper if you like.
MY BEST TIPS FOR MAKING PERSIAN MACARONI
- Generously salt the pasta water—more than you think you’ll need. Cook the pasta until al dente, about 2 minutes less than the package instructions. It will finish cooking as it steams.
- Use a nonstick pot with a tight fitting lid, and be generous with the oil. This helps ensure a crispy tahdig forms at the bottom.
- Always taste and adjust the seasoning of your sauce—especially the salt and pepper—before layering it with the pasta.
- Let the steamed macaroni sit for at least 5 minutes before removing from the pot. Gently loosen the edges with a spatula to help the tahdig release cleanly when it's removed.
HOW TO MAKE VEGETARIAN MACARONI
This recipe for Persian spaghetti is very easy to adapt into a delicious vegetarian or vegan version. Simply swap the ground beef for your favorite mushrooms, either thinly sliced or finely diced, and sauté them along with the onions and carrots. My favorite types of mushrooms are white button, cremini, and king oyster, which has a very meaty texture and is great for dicing. For an extra vegetable, eggplant can bring a rich flavor and hearty texture to the sauce.
Did You Make the Recipe?
I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you! Tannaz
Macaroni (Persian Spaghetti Recipe)
Ingredients
- 12 oz bucatini, spaghetti or similar (1 box)
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup mushrooms sliced
- 2-3 cloves garlic minced
- ½ teaspoon nutmeg
- 1 ½ teaspoon oregano
- 1 jar pasta sauce 28 oz
- ÂĽ cup chicken broth or water
- 1 lb lean ground meat beef, chicken, turkey
- 6 tablespoon olive oil divided (2 TBS for vegetables, 4 TBS for layering the noodles)
- 2 tablespoon butter
- ÂĽ cup grated parmesan cheese optional
- salt and pepper to taste (adjust as you go)
Instructions
- Prepare the Sauce: In a saucepan over medium heat, add 2 Tbs oil, diced onion, carrot, and mushrooms. Sauté for a few minutes until softened. Then add the ground meat and cook until browned. Season with salt, pepper, nutmeg, oregano, and the minced garlic. Once the meat is fully cooked, stir in the pasta sauce and ¼ cup of chicken broth (or water). Simmer on low until the pasta is cooked.
- Cook the Pasta: Fill a large pot ⅔ full with water, add a generous amount of salt, and bring it to a boil over medium-high heat. Once boiling, add the pasta and cook for 2 minutes less than the package instructions. Drain and set aside.
- Layer the Macaroni: In a nonstick pot with a lid, heat the olive oil and butter over medium heat. Spread half the pasta evenly in the bottom of the pot and press it down firmly. Sprinkle a layer of Parmesan cheese (optional) over the pasta. Spoon over half of the sauce, then add the remaining pasta and top with the remaining sauce.
- Steam and Crisp the Bottom: Cover the pot with a lid. If possible, place a towel or paper towel carefully under the lid to absorb moisture. Reduce the heat to medium-low and cook for 45 minutes, allowing the bottom to crisp up and form a golden crust or tahdig.
- Serve:Â Allow the macaroni to rest for 5 minutes off the heat. Gently loosen the sides of the pasta with a spatula. Invert the pot onto a large serving platter for the tahdig reveal! Or simply serve it straight from the pot. Enjoy.
