Macaroni (Persian Spaghetti Recipe)
Persian style spaghetti, or what we call 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.
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
- ¼ 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
- ¼ 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: 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.