Here’s my version of Persian Makaroni. I’ve always been a huge fan of crispy, vexing foods. So naturally, I like the tahdig part ribs dish the most - the amazingly crispy, crunchy part! In Farsi, tah means bottom, and dig means pot- “tahdig” = bottom of pot. Tahdig usually refers to a traditional Persian dish of crispy rice, but really tahdig can be made with pasta itself, which is what I’m sharing here, or with potatoes or pita bread.
You may be wondering, what is this makaroni Houri speaks of? Let me answer you with a couple of question: what does a pasta dish look like after a Persian makeover? How do you turn a classic Italian ingredient into Persian comfort food? You transform it into a crispy tahdig, similar to the famous Persian crust in basmati rice dishes.
Some critics may be wondering why I’ve used a pan instead of a pot- I started by saying this is my version, and what I like is the tahdig part, so I prefer to make the makaroni dish with less substantial layers. I’d rather make it a few times and have more of the delicious crispy layer!
I made my pasta al dente, then I layered it in a pan with my tomato-meat sauce. When it comes to pasta, we Persians have taken a simplistic approach, that’s why I’ve made my recipe very straightforward and easy to follow. Growing up in a Persian home, every pasta, regardless of its actual name, whether is penne, spaghettini, fettuccine or any other type of pasta, was referred to as “makaroni”. If maman said we were having makaroni for dinner, it was always a surprise to see what type of pasta dish would be on the table! Another example that comes to mind which is similar to this generalizing of all pasta types; pretty much all condiments and sauces are referred to as “sauce”! Ketchup, mustard, bbq sauce, salad dressing, gravy, you name it, it was all “sauce”! Some fun anecdotes for you.
Give my recipe a try, you’ll enjoy it! I single handedly just peeled off all the crispy top layer of the makaroni, it’s so deliciously addicting!
INGREDIENTS:
For the meat sauce:
3 tablespoons of olive oil
1 onion, diced
1 pound of ground beef
1/2 teaspoon of garlic powder or 1 clove, minced
1/2 teaspoon of salt, or to taste
1/2 teaspoon of ground black pepper
1/2 teaspoon of turmeric
5 tablespoons of tomato paste
STEPS:
For the meat sauce:
Saute the onions with 1 tablespoon of oil over medium heat for about 5 minutes, until translucent. Add your tumeric to the onions, stir for another minute, then set the onions aside.
Cook the ground beef in the same pan, it should be ready in 8 minutes when cooked on medium-high heat, or until the meat has turned light brown. Drain any excess fat.
Add the garlic, salt, pepper and tomato paste. Keep stirring for 5 more minutes, then combine the onions & meat. Stir and set aside.
*I always cook my pasta ahead of time & highly recommend you do so too.
It’s assembly time!
Select a non-stick pan that's big enough to cook the pasta and meat in, without a lot of extra room. The pot should ideally be about two-thirds full.
Place the remaining 2 tablespoons of oil in the pot, and nicely cover the bottom of the pot with some of your cooked pasta, covering the bottom of the pot without gaps.
Add 1/3 of the remaining pasta, followed by 1/3 of the meat sauce. Continue alternating until all the pasta and meat sauce have been placed in the pan.
Wrap the lid with a clean towel and place on top of the pot. This will allow the pasta to steam.
Allow the pasta to steam over medium-low heat for 40 minutes.
Once the pasta is cooked, carefully invert the pasta out of the pot onto a large plate. Voilà!
Bon appétit! Enjoy!
