Makaroni - Iranian Pasta
Iranian pasta, known as "Makaroni" in Persian, is a popular and widely consumed pasta dish in Iran. It has a unique preparation method and flavor profile that distinguishes it from other pasta dishes. A fair warning to my Italian friends: This recipe might make you cringe at first but I encourage you to put all comparisons aside and give it a go. You might just be positively surprised!
I remember as a child, Maman made Makaroni on our birthdays. It would make everyone smile, and we all loved it!
Here are some key features of Iranian macaroni:
Preparation: Iranian macaroni is typically prepared with "tahdig," which involves creating a crispy layer at the bottom of the pot. To make tahdig, a layer of thinly sliced potatoes or lavash bread is placed at the bottom of the pot before adding the macaroni. This results in a delicious, golden crust at the bottom, adding texture and flavor to the dish.
Ingredients: The main ingredients of Iranian macaroni include pasta (usually spaghetti or macaroni), ground meat (such as beef or lamb), onions, tomato paste, and spices (like turmeric, paprika, and cinnamon.)
Seasonings and Spices: Iranian cuisine is known for using aromatic spices, and Iranian macaroni is no exception. Spices like saffron, turmeric, and cinnamon are commonly used to season the dish. These spices contribute to its rich and flavorful taste.
Serving: Iranian macaroni is typically served as a one-pot meal, with the tahdig placed on a serving platter or dish, and the cooked macaroni and meat mixture layered on top. This presentation allows diners to enjoy the crispy tahdig along with the flavorful pasta and meat.
In summary, Iranian macaroni is a delicious pasta dish with a unique preparation method and a rich combination of flavors and spices. It showcases the culinary diversity of Iran and is a favorite among both locals and those who enjoy exploring international cuisine.
Here is a short video of the cooking process on my Instagram.
You can download this recipe as a printable PDF for a small fee here.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10 min
Cook: 1 h 30 min
Total: 1 h 40 min
Ingredients (serving 4)
4 cups / 400g Macaroni or spaghetti
0.7 lbs / 300g ground/minced beef
1 onion
1 potato (for making potato Tahdig)
4 cloves garlic
8 tbsp vegetable oil
4 tbsp tomato paste
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp black pepper
2 ice cubes to bloom the saffron (alternatively you can use a few tbsp hot water)
1 tbsp salt + extra to taste
Optional: 1/4 tsp saffron
Method for cooking Makaroni
Prep the ingredients
Saffron is not an essential ingredient in this dish. I used it to give some extra colour and add another dimension of flavour to it, but that’s completely optional. If you’re using saffron, grind the saffron threads using a pestle and mortar. Transfer the ice cubes to a glass. Sprinkle the ground saffron over them and set it aside for later.
Peel and finely chop the onion and garlic.
Peel the potato and slice it into 5mm discs. Wash off some of the starch under cold water and keep them in a bowl of cold water.
Sauté the ingredients and make the sauce
Add 1 tbsp of vegetable oil to a pan. Once hot, add the ground/minced beef to it. Let the beef sear and brown nicely for about 5 minutes. You want the liquid to evaporate so that the meat starts to brown. Don’t let it dry out too much though. Remove it from the pan and set it aside.
Sauté the onions in 2 tbsp of vegetable oil over medium heat. After 10 minutes you can add the garlic and let both caramelise gently together for another 3 minutes.
Add the meat, tomato paste, cinnamon powder, turmeric and black pepper (plus the saffron water, if you made any) to the pan. Combine everything well and let the mixture sauté together for a few minutes.
Add 1/2 cup of freshly boiled water and stir well. Season with salt, close the lid and let the sauce simmer for 15 minutes. Add more water if needed.
Cook the pasta
Bring a large enough pot of water to boil and dissolve 1 tbsp of salt in it. Don’t worry, you will rinse most of the salt off later.
Add the macaroni or spaghetti to the pot, stir and bring the water to boil again. Let the pasta cook until it is al dente.
How long this process takes depends on your pasta. It usually takes 8 to 10 minutes.
Once the pasta is cooked al dente, drain it in a strainer and immediately rinse it with cold water to interrupt the cooking process and wash off any excess salt.
Layering the Makaroni and letting it steam
Place a non-stick pot over medium heat. Cover the bottom with 5 tbsp of vegetable oil.
Take the potato slices out of the water and dry them using a clean kitchen towel.
Place them in the bottom of the pot and let them fry for 3 minutes over medium heat.
Transfer a layer of macaroni to the pot, followed by a layer of sauce.
Continue layering until all the macaroni and the sauce are used up. Finish with a layer of sauce on top.
Once you see steam rising from the pot, cover the lid with a clean kitchen towel, close it firmly and reduce the heat to low. Let the Makaroni steam over low heat for 40 to 50 minutes, depending on how crispy you like your tahdig.
Serve your delicious Makaroni
Once the Makaroni is cooked, flip the pot carefully using a plate which is larger than the pot. You can serve the macaroni as it is or remove the Tahdig and serve it separately. Serve it with Salad Shirazi, pickles or plain yoghurt. Enjoy your delicious Makaroni!
I’d love to see your Makaroni! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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