Persian macaroni with potato Tahdig is a very popular Iranian version of spaghetti. Featuring thick tomato meat sauce and crispy potato crust, this simple spaghetti couldn’t be easier to make.
About This Recipe
You may assume that spaghetti with meat sauce is prepared in the same manner worldwide, but don’t be misled. Iranians have put their own twist on the classic spaghetti; featuring a flavorful and delicious homemade meat sauce with nicely golden and crispy potato crust. An irresistibly delicious and easy-to-make family dinner staple!
Why You Will Love This Recipe
- Easy to make: Persian macaroni is quite easy to make! Even as a novice, you can definitely cook a delicious macaroni dish.
- Flavorful: Persian Macaroni with meat sauce is a comforting dish that consists of pasta noodles topped with a flavorful and thick tomato meat sauce.
- Uses pantry ingredients: Persian-style spaghetti is an easy and delicious dish for lunch or dinner! Your whole family will love it. Made with basic pantry ingredients and packed with flavors.
Persian Macaroni Ingredients
- Spaghetti noodles: This recipe is really best when spaghetti noodles are used. You can also make this recipe using other types of pasta.
- Ground beef: Provides a hearty and flavorful base for the meat sauce.
- Onion: Use yellow or white onions for this recipe.
- Tomato paste: Tomato paste gives a nice flavor and red color to the sauce.
- Potato: Persian macaroni is perfect with potato crust, of course, lavash bread is also one of the other options.
- Spice mix(Advieh): Salt, pepper, turmeric, paprika and ground thyme. This is the spice mix I use for this recipe, but you can also add other spices.
How to Make Persian Macaroni?
- Chop onions finely. Heat some oil in a deep skillet and sauté the chopped onions until golden and softened.
- Add ground beef and cook until the meat is browned for about 5-10 minutes.
- Add Salt, turmeric, black pepper, paprika, and tomato paste. Cook, stirring, until tomato paste is slightly darkened.
- Add ground thyme and 1/2 cup of water. Bring to a simmer and then turn the heat to medium-low and cook gently until the liquid has been absorbed and the sauce thickened. Turn the heat off and set it aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti pasta until al dente. Drain.
- Mix drained spaghetti and meat sauce.
- Heat 2-3 tablespoons of oil in the pot. Lightly salt the potato slices and arrange them at the bottom of the pot.
- Transfer the spaghetti to the pot.
- Cover the pot with a lid. Cook over medium-low heat until spaghetti begins to steam and a crust forms for about 40-45 minutes.
Expert Tips
- The right amount of spice mix plays the most important role in the taste of your finished dish.
- You can use Lavash bread instead of potato slices for the crunchy crust.
- Even if you didn’t use potato slices or Lavash bread for the tahdig, pour a little oil on the bottom of the pot and let the spaghetti get crunchy and golden.
- When the spaghetti is cooked and the crust is golden and crispy, turn off the heat and let it sit for 5 minutes. Find a serving platter or dish large enough to hold the macaroni. Cover the pot with the platter, hold them together firmly, and invert it onto your platter.
Add-ins and Variations
- Add diced bell pepper to the sauce for more flavor and deliciousness.
- Add mushrooms and corn to the meat sauce for more taste and texture.
- For a creamy and comforting macaroni dish, you can add some mozzarella cheese.
FAQs
How to Store the Leftovers?
You can keep Persian macaroni in an airtight container in the refrigerator for up to 3 days.
How Do You Reheat Persian Macaroni?
Leftover Persian-style spaghetti can be reheated on the stovetop. Add a splash of water to prevent it from drying out. Cover and put the pot on medium/low heat until it heats up and steams.
Did you like the Persian Macaroni with Potato Tahdig recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Persian Recipes?
- Ghormeh Sabzi Recipe
- Khoresht Karafs Recipe
- Tahchin Recipe
- Mirza Ghasemi
- Reshteh Polo Recipe
- Kookoo Sabzi Recipe
Ingredients
- 400g spaghetti
- 300g ground beef
- 1 large onion
- 3 tablespoons tomato paste
- 1 large potato
- 1 teaspoon ground thyme
- 1/4 teaspoon paprika
- 4 tablespoons oil
- Salt, turmeric and black pepper as needed
Instructions
Step 1
Chop onions finely. Heat some oil in a deep skillet and sauté the chopped onions until golden and softened.
Step 2
Add ground beef and cook until the meat is browned for about 5-10 minutes.
Step 3
Add Salt, turmeric, black pepper, paprika, and tomato paste. Cook, stirring, until tomato paste is slightly darkened.
Step 4
Add ground thyme and 1/2 cup of water. Bring to a simmer and then turn the heat to medium-low and cook gently until the liquid has been absorbed and the sauce thickened. Turn the heat off and set it aside.
Step 5
Bring a large pot of lightly salted water to a boil. Cook spaghetti pasta until al dente. Drain.
Step 6
Mix drained spaghetti and meat sauce.
Step 7
Heat 2-3 tablespoons of oil in the pot. Lightly salt the potato slices and arrange them at the bottom of the pot.
Step 8
Transfer the spaghetti to the pot.
Step 9
Cover the pot with a lid. Cook over medium-low heat until spaghetti begins to steam and a crust forms for about 40-45 minutes.
Step 10
When the spaghetti is cooked and the crust is golden and crispy, turn off the heat and let it sit for 5 minutes. Find a serving platter or dish large enough to hold the macaroni. Cover the pot with the platter, hold them together firmly, and invert it onto your platter.
