Persian Macaroni with Tahdig
Have you read the 'About' section on my website? If you have, you will know that the first dish I ever cooked was Persian Macaroni with tahdig. With no adult supervision, I was only 12 years old and it was a big hit with everyone. So I can tell you now that this Persian Macaroni with Tahdig is one way to win over your family. It is the ultimate family-friendly weeknight dinner.
Although this dish takes me back to my childhood; my cooking skills however, have developed more than I ever imagined. Making this Persian macaroni classic one of my best made dishes. I will always admit that the Persian macaroni is the meal that you cannot stop eating. It is comforting, delicious and so satisfying.
The perfect weeknight dinner!
A Delicious and Traditional Persian Pasta Dish
Persian cuisine is known for its rich and diverse flavors. One of the most popular dishes among Iranians is Persian Macaroni with Tahdig. This traditional dish is a delicious combination of spaghetti and tahdig. Tahdig, which is a crispy and golden crust that is traditionally made from rice. The combination of these two elements creates a unique and satisfying dish that has been enjoyed by Iranians for generations.
The Origins of Persian Macaroni
Persian Macaroni with Tahdig is a dish that has a long history in Iranian cuisine. It is believed to have originated in the 19th century, during the Qajar dynasty. This was also when Iranians began to adopt more Western foods and techniques into their traditional cuisine. Macaroni, was one of these Western foods that was embraced by Iranians. Pasta in all variaties quickly became a popular ingredient in many traditional dishes.
The Birth of Persian Pasta
Persian Macaroni with Tahdig is a perfect example of how Iranians have adapted Western ingredients and techniques; to create a unique and delicious dish that is truly their own. The macaroni is cooked in a similar way to traditional pasta dishes. Later it is then combined with tahdig and any other bolognaise sauce of choice. This combination gives it a distinct and satisfying flavour. The macaroni is also usually seasoned with turmeric and other spices, which gives it it's yellow colour and earthy flavor.
Iranian Cuisine
Persian Macaroni with Tahdig is a staple in Iranian cuisine, and it is enjoyed by Iranians of all ages. It is a dish that is often served at special occasions, such as weddings and holidays, and it is also a popular comfort food that is enjoyed on a regular basis in Persian households.
In conclusion, Persian Macaroni with Tahdig is a delicious and traditional dish that is a must-try for anyone interested in Iranian cuisine. The combination of macaroni and tahdig creates a unique and satisfying dish that is both comforting and delicious. The dish has a long history in Iranian cuisine and is often served at special occasions and is a popular comfort food. The dish is also an example of how Iranians have adapted Western ingredients and techniques to create a unique and delicious dish that is truly their own. So, next time you are looking for a new and delicious pasta dish, give Persian Macaroni with Tahdig a try, and experience the rich and diverse flavors of Iranian cuisine.
What is Tahdig?
Tahdig (in Persian: ته دیگ) is a crispy and golden crust that forms on the bottom of the pot when cooking traditional Iranian dishes such as Persian rice and Persian macaroni. It is usually made by pressing a layer of rice or pasta in the bottom of the pot, and then adding water and other ingredients. As the dish cooks, the starch in the rice or pasta caramelizes and forms a crust on the bottom of the pot. Tahdig is considered a delicacy in Iranian cuisine, and it is often served as a separate dish alongside the main course, or as a topping for stews and soups. Some of the variations of Tahdig can include bread, potatoes and even yogurt.
Ingredients
- Spaghetti
- Oil
- Butter
- Turmeric
- Minced Beef
- Salt and pepper
- Onions
- Garlic
Step by Step of Persian Macroni with Tahdig
- In a large pan bring water to boil, generously salt the water and add the dry spaghetti. Cook for 5 minutes. Drain the pasta and rinse with cold water to stop the cooking process and set it aside.
- In a separate pan, heat the oil and butter together and sauté the onion and garlic until translucent.
- Add the spices to the pan along with the chopped peppers and cook further.
- Add tomato puree, hot pepper paste, pomegranate molasses and chopped tomatoes and simmer on low.
- Heat up another large pot, and add cooking oil. Once the oil is warm add the un-toasted sesame seeds and shake the pot to ensure the base is covered with the sesame seeds.
- 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.
- Continue this process until the last round, for the very last round, add the plain 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.
- With the end of a fork create 3-4 holes in the pot to allow the pot to steam for everything to cook thoroughly.
- 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.
The Best Persian Macroni with Tahdig
Must Try Recipes
- 500 g Spaghetti
- 500 g Minced Beef (10% fat)
- 1 1/2 White onion finely chopped
- 1 Red onion finely chopped
- 5 clove Crushes Garlic
- 2 tsp Double concentrate tomato puree
- 1 tsp Hot pepper paste
- 2 tbsp Pomegaranate Molases
- 1/3 cup Olive Oil
- 1/2 Large Sweet Red Pepper chopped finely
- 1 can Organic Chopped Tomatoes
- 1/2 tsp Black Pepper
- 1 1/2 tsp Salt to taste
- 1 tsp Italian Seasoning
- 1 1/2 tsp Smoked Paprika
- 1/2 tsp Turmeric
- 1 tsp Ginger Powder
- 1/3 cup Sesame seeds (For Tahdig base)
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.
Add the garlic to the pan and after 2 minutes add the minced beef and allow to brown for 3-5 minutes.
Add the spices to the pan along with the chopped peppers and sauté for 2 more minutes.
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.
Add chopped tomatoes and allow to simmer on low heat for 6 minutes while the spaghetti prep begins.
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.
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.
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.
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.
With the end of a fork create 3-4 holes in the pot to allow the pot to steam for everything to cook thoroughly.
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.
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.
