Makaroni, Persian Pasta with Tahdig 

Persian Makaroni is the favorite home dish of every Iranian child, especially if it has a crunchy Tahdig. It’s so popular among kids that even in the TV series the mom usually serves Makaroni to the kids and Abgoosht (Dizi) to the adults. You should consider that Iranian Macaroni is totally different than Italian Macaroni or American Mac & cheese. The Iranian version has an extra step of steam cooking where it will have time to provide lovely Tahdigs. These golden brown delights ignite endless wars at the table since everyone wants to get their hands on the crispest Tahdige Makaroni.

What Do You Need to Cook Makaroni?

Pasta

Spaghetti is the main form of pasta used in Persian Makaroni. There is no hard rule on the thickness though, you can use as thick as Spaghettoni or as thin as Capellini. Although the most common pasta used is Spaghetti, you can even mix any form of pasta for different textures. 

The Sauce

Persians usually use a meat sauce similar to bolognese but less watery and thicker. You need onion, ground lamb, tomato paste, and cinnamon. The sauce will be cooked in a pan and added to the half-cooked pasta before steaming in a pot. Make sure to use a generous amount of tomato paste for more color and taste.

Vegetables

Mushrooms and bell peppers are the main vegetables used in Persian Makaroni. You should slice the mushrooms kinda thin and dice the bell peppers finely. The bell peppers give a pleasing aroma to the dish while the mushrooms are both nutritious and can help with the texture.

How to Make Persian Macaroni: Step-by-Step

Step 1: Making the Sauce

In a frying pan, saute the onion with ground lamb until golden brown, add mushrooms, bell peppers, and fragrant spices like saffron, turmeric, and a touch of cinnamon In the same pan, make room for the tomato paste and fry it in the oil to make the oil red. Mix the sauce ingredient with fried paste, and add a cup of boiling water. Let the flavors simmer and meld, creating a mouthwatering aroma that will fill your kitchen.

Step 2: Cooking the pasta

While the sauce is at the final stages use a pot full of water add a pinch of salt and cook the pasta a couple of minutes before it gets al dente. Since we will steam cook it again after adding sauce we don’t need to fully cook it yet. Strain the pasta and set aside.

Step 3: Tahdig 

Put oil and thick slices of potatoes, or your choice of Tahdig, in the bottom of the pot. Put layers of pasta and sauce respectively and continue until you run out. Use high heat for a couple of minutes to make the Tahdig crispy, add a ¼ of boiling water, and continue on high heat for 2 more minutes. Then cover and cook the macaroni over low heat for 30 minutes, allowing the bottom layer to slowly caramelize and transform into the beloved tahdig.

Step 4: Turning the pot

Before serving, let the pot cool down a little bit. Put your serving dish on top of the pot and using a towel and your other hand rotate the pot over. Be careful not to spill and ruin the whole meal. Now you should be looking at crispy Tahdig, serve it alongside Persian Yogurt or vegetable pickles, and enjoy.

Different Variations of Persian Macaroni

Vegetarian Version

Swap meat for peas, or eggplant for a healthy vegetarian version. Lentils or chickpeas can also add extra protein and a satisfying texture.

Make it Spciy

Add a pinch of cayenne pepper or a chopped green chili for a more spicy version. A sprinkle of sumac, a tangy Middle Eastern spice, also provides a delightful surprise.

Seafood Version

For a luxurious twist, use cooked shrimp or prawns instead of lamb. Just avoid overcooking shrimp at all costs by cooking it for only 2-3 minutes on each side and adding it to the dish as late as possible.

Best Side Dishes for Makaroni

Yogurt and Salad Shirazi

A bowl of Persian yogurt (mast) can be a refreshing side dish. Shirazi Salad, a vibrant mix of diced cucumber, tomatoes, onions, and mint in lemon juice, can be great too.

Pickled Delights

 A selection of pickled vegetables like cauliflower, carrots, or eggplants can balance the rich dish.