Persian Macaroni with Beef and Sesame Tahdig


If you have read the about section on my website you will have read about the fact that the very first dish I ever cooked without adult supervision at the age of 12 was this Persian Macaroni. It’s a big hit with children, young adults, adults and the elderly, so you can imagine why this dish over anything else.

Every time I make this dish it takes me back to my childhood and to that very day when I made it for the first time. Since then I have taken this recipe up a whole lotta notch and its more delicious than ever. I always say the Persian macaroni is one of those dishes that you can eat and eat so much without feeling full so them more the merrier.

Persian Macaroni with Beef and Sesame Tahdig

Servings: 6



  1. Pre heat a skillet or a large pan, add the olive oil and once hot add the chopped onions to the pan and sauté on medium heat until golden and translucent. 

  2. Add the garlic to the pan and after 2 minutes add the minced beef and allow to brown for 3-5 minutes. 

  3. Add the spices to the pan along with the chopped peppers and sauté for 2 more minutes. 

  4. Next goes in the tomato puree, hot pepper paste and pomegranate molases. Mix to combine fully and allow eveything to heat up and come to a gentle sizzle.  

  5. Lastly, add the chopped can of tomatoes and allow to simmer on low heat for 6 minutes while the spaghetti prep begins. 

  6. In a large pan bring water to boil, generously salt the water and add the dry spaghetti. Only allow this to cook for 5 minutes. Drain the pasta and rinse with cold water to stop the cooking process. 

  7. Heat up another large pot, and add 1/4 cup of cooking oil. Once the oil is hot add the un-toasted sesame seeds and shake the pot to ensure the base is covered with the sesame seeds. 

  8. Gently add 1/3 of the plain al dente pasta to the base of the pot, followed by 1/3 of the  beef sauce, mix gently with a fork but ensure the fork does not touch the base of the pot. 

  9. Continue this process until the last round, for the very last round, add the plane pasta to the meat pot, give it a good swirl to get every last bit of that mixture and pour it back into the pot. 

  10. With the end of a fork create 3-4 holes in the pot to allow the pot to steam for everything to cook thoroughly. 

  11. Put the lid on and allow everything to get steamy on high to medium heat for 5 minutes before turning the heat down to low for it to thoroughly cook for 30 minutes. 

Did you make this recipe?

hello and welcome 

hello and welcome 


Nelly Babazadeh

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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