Macaroni (Persian Spaghetti

Ingredients

Meat
- 1 lb Ground beef

Produce
- 1/2 Bell pepper
- 6 Button mushrooms, white
- 1 Onion, medium
- 1/2 tsp Oregano *optional
- 2 Potatoes, medium

Canned Goods
- 4 tbsp Tomato paste

Pasta & Grains
- 400 g Spaghetti noodles

Baking & Spices
- 1/2 tsp Black pepper
- 2 tsp Salt
- 1 tsp Turmeric

Oils & Vinegars
- 1 Vegetable oil

Liquids
- 1 Water

Time
Prepare: 20M
Cook: 1H
Total: 1H 20M

Found on thepersianpot.com

Description

In Iran, we call all types of pasta, Macaroni! It can be spaghetti, fusilli, penne, farfalle, or any other type of pasta, for us they are all Macaroni in different shapes! For example, farfalle is called butterfly macaroni and fusilli is called spiral macaroni. Also, we treat pasta like rice! To prepare it we go through the same procedures as we do to prepare rice which means that pasta is not only simmered in boiling water, but also steamed after being cooked. Another thing is that the sauce prepared for different kinds of pasta is always the same. It is a mix of meat, onions, bell pepper, mushroom and tomato paste which makes it quite similar to Bolognese sauce. It might sound weird to steam pasta or cover the bottom of the pot with potatoes (as you will see in the recipe), but at the end you will love the awesome taste of macaroni and crispy potatoes, I guarantee that.

One of my friends growing up (she was Palestinian) her father actually used to make this dish for us…he learned it from an Iranian friend in college…I remember it so well and years later I realized it was simply Pasta with Tahdigi at the bottom!! Seeing this recipe brings back sweet memories

I´m happy it brought some nice memories back to you. This food is quite popular among kids specially when its made with the crispy potato tahdigs.

Quite tasty! I used gr. turkey instead of beef & added some garlic while browning the turkey. I halved the recipe. Next time I will add a bit more sauce. Thank you for the recipe.

Ingredients

400 Grams spaghetti noodles
1 Pound ground beef
1 medium onion, diced
½ bell pepper, diced
6 white button mushrooms, sliced
4 Tablespoons tomato paste *or 1 cup of tomato sauce
2 medium potatoes, peeled and sliced
1 Teaspoon turmeric
½ Teaspoons black pepper
½ Teaspoons oregano *optional
1 Teaspoon salt (for spaghetti)
1 Teaspoon salt (for meat sauce)
water
vegetable oil

Directions

In a large frying pan, heat 2 tablespoon oil over medium heat. Add chopped onion to the pan and saute until soft. Mix in diced bell pepper and saute until tender. Add ground beef and stir until well mixed and brown. Add turmeric, salt, oregano and black pepper to the mixture and stir until well mixed. Add sliced mushrooms to the mixture. Saute for about five minutes until soft. Add tomato paste and stir for 1-2 minutes. When you notice the color of the paste changing (to a red-orange color), it is done. Add 1/3 cup of water, lower the heat and let cook until water is evaporated. In the meantime, in a large pot bring water to a boil and add salt to it. Cook spaghetti 2-3 minutes less than the time suggested on its package instructions, strain and set aside. In a sauce pan (big enough to fit pasta/sauce), heat 2 tablespoon oil on medium heat. Add 1 layer of sliced potatoes to cover the bottom of the pan. Add a bit of pasta on potatoes and then a layer of the meat sauce. Keep layering until youve used all of the pasta and sauce. Decrease heat to low, cover the lid and cook for 45 minutes. After 45 minutes, stir the spaghetti and serve. Dont forget to scrape the potatoes from the bottom of the pan and serve beside the spaghetti.

Serves: 4 People
Prepare: PT20M
Cook Time: PT1H0M
TotalTime: PT1H20M