Persian Macaroni with Potato Tahdig

Persian Macaroni with Potato Tahdig is a comforting and delicious dish that combines classic pasta with a unique Iranian twist. The highlight of this dish is the crispy layer of potato at the bottom of the pot, known as “tahdig,” which adds a delightful crunch to each bite. The dish is typically made with ground beef and a rich tomato-based sauce, creating a hearty and flavorful meal that is perfect for family dinners or special occasions.

Ingredients (Serves 4)

• 400g spaghetti
• 300g ground beef
• 1 large potato
• 1 large onion
• 3 tablespoons tomato paste
• 4 tablespoons oil
• 1 teaspoon ground thyme
• 1/4 teaspoon paprika
• Salt, turmeric, and black pepper to taste

Step 1: Sauté the Onions

Finely chop the large onion. In a deep skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the chopped onions and sauté them until they become golden brown and softened. This should take about 7-10 minutes.

Step 2: Cook the Ground Beef

Add 300g of ground beef to the skillet with the sautéed onions. Cook the beef over medium heat, breaking it up with a spoon, until it is browned all over. This should take about 5-10 minutes.

Step 3: Season the Meat

Season the beef and onions with salt, turmeric, black pepper, and 1/4 teaspoon of paprika. Add 3 tablespoons of tomato paste to the skillet. Stir everything together and continue to cook for a few more minutes until the tomato paste darkens slightly.

Step 4: Add Thyme and Water

Add 1 teaspoon of ground thyme to the meat mixture, along with 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook the sauce gently until the liquid is mostly absorbed and the sauce has thickened. This should take about 10-15 minutes. Once done, turn off the heat and set the sauce aside.

Step 5: Cook the Spaghetti

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add 400g of spaghetti and cook according to the package instructions until the pasta is al dente (firm to the bite). Drain the spaghetti in a colander.

Step 6: Combine Spaghetti and Sauce

Return the drained spaghetti to the pot, then pour the meat sauce over the spaghetti. Mix well until the spaghetti is evenly coated with the sauce.

Step 7: Prepare the Potato Tahdig

In the same pot, heat 2-3 tablespoons of oil over medium heat. Slice a large potato into thin rounds and lightly salt them. Arrange the potato slices in a single layer at the bottom of the pot.

Step 8: Layer the Spaghetti

Carefully transfer the spaghetti and sauce mixture on top of the potato slices in the pot. Spread it out evenly, but do not press down too firmly.

Step 9: Steam and Create Tahdig

Cover the pot with a lid and reduce the heat to medium-low. Cook the spaghetti for 40-45 minutes, allowing the steam to cook the pasta and the potato slices at the bottom to form a golden, crispy crust.

Step 10: Serve the Macaroni

Once the tahdig is crispy and the spaghetti is fully cooked, turn off the heat and let the pot sit for 5 minutes. Find a large serving platter, place it over the pot, and carefully invert the pot so that the macaroni and the crispy tahdig are transferred to the platter. Serve immediately.