Makaroni (Persian Spaghetti)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
481 kcal
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Course
Main Course
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Cuisine
Persian
Makaroni (Persian Spaghetti)
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A traditional Persian take on spaghetti with crispy tahdig and so much flavor.
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Ingredients
- 1/3 cup olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- ½ tsp Turmeric
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- 3 tbsp tomato paste
- 24 oz passata
- 1 pound Spaghetti
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Instructions
- Heat 2 tablespoons of the olive oil in a pan over medium high heat. Sauté the onion until golden.
- Add the garlic and cook for a minute. Then, add the ground beef and the spices and cook until brown, making sure to break the meat apart.
- Add the tomato paste and cook for a few minutes, then add the passata and cover. Cook for 30 to 40 minutes.
- Meanwhile, cook the pasta according to the packaging in salty water. Drain and transfer to a large bowl. Toss with a drizzle of olive oil to avoid sticking.
- Add the meat sauce to the pasta and gently mix to combine. Pour the rest of the olive oil into a large pan (or a pot) and transfer the pasta to the pan. Cover and cook over medium heat for 40 minutes.
- The pasta is ready once the bottom is golden and crispy. Flip, let it cool for a few minutes and enjoy.
Notes
- Sautéing the Onion: Take your time to sauté the onion until it's a rich golden brown. This step builds a deep flavor base for your sauce and is key to achieving the authentic taste of Persian Makaroni.
- Choosing the Right Tomato Product: Use passata or crushed tomatoes for the sauce. Passata provides a smoother, richer texture that’s ideal for this dish, but if it’s unavailable, crushed tomatoes work as a substitute. Avoid using tomato sauce as it may alter the flavor and consistency.
- Simmering the Sauce: Allow the sauce to simmer for a full 30 to 40 minutes. This slow cooking process helps the flavors meld together and reduces the sauce to the perfect consistency.
- Undercooking the Pasta: Cook the spaghetti just until it’s al dente, meaning it still has a bit of bite to it. The pasta will continue cooking during the steaming process, and overcooked pasta can become mushy.
- Creating a Crispy Bottom Layer (Tahdig): When steaming the Makaroni in the pot, ensure it’s on medium-low heat and tightly covered. This step allows the pasta at the bottom to crisp up, creating a delicious tahdig. If you're feeling adventurous, you can even line the bottom of the pot with thin potato slices before adding the pasta for an extra crispy layer.
- Flipping the Makaroni: To achieve the best presentation, use a large platter to flip the Makaroni out of the pot, so the crispy bottom layer is on top. This not only looks impressive but also ensures everyone gets a taste of the prized tahdig.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
53g
(18%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
404mg
(17%)
Potassium
752mg
(21%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
531IU
(11%)
Vitamin C
12mg
(13%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 404mg | 17% |
| Potassium | 752mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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