Persian Macaroni with Lasagna Noodle Tahdig

Ingredients

• 1 box spaghetti (approx 16 oz)
• 6 lasagna noodles (used for the tahdig layer)
• water (large stock pot, well-salted for boiling pasta)
• 1 tsp saffron threads
• 0.5 cup boiling water (to bloom saffron)
• 3 tbsp olive oil (for sautéing; 2-3 tbsp)
• 1 onion (large, diced)
• 10 garlic (cloves, minced)
• 12 oz tomato paste
• 3.5 lb ground beef (3-4 lbs)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp dried oregano
• 2 cup chicken broth
• 3 tbsp olive oil (for layering/tahdig)

Steps

1. 1

   Bring a large pot of well-salted water to a rolling boil.

2. 2

   Bloom the saffron in ½ cup boiling water, then pour it into the pasta water.

3. 3

   Add the lasagna noodles and spaghetti to the boiling water.

4. 4

   Remove the lasagna noodles first (they will cook faster than the spaghetti).

5. 5

   Continue cooking the spaghetti just until al dente. Drain and set aside.

6. 6

   In a deep nonstick pot (at least 4 inches tall), heat 2–3 Tbsp olive oil.

7. 7

   Sauté the diced onion and minced garlic for about 5 minutes.

8. 8

   Stir in the tomato paste and cook for 2–3 minutes until lightly toasted.

9. 9

   Add the ground beef, salt, pepper, turmeric, and oregano. Brown the meat thoroughly.

10. 10

    Stir in the chicken broth and simmer until bubbling.

11. 11

    Transfer the meat sauce to a bowl and wipe out the pot to prepare for layering.

12. 12

    Coat the bottom of the pot with about 3 Tbsp olive oil.

13. 13

    Arrange the lasagna noodles in an overlapping layer on the bottom, letting them come slightly up the sides of the pot.

14. 14

    Spread half of the spaghetti evenly over the lasagna noodles, then top with half of the meat sauce.

15. 15

    Repeat with the remaining spaghetti and remaining meat sauce, spreading each layer evenly.

16. 16

    Using the back of a wooden spoon, poke 5 holes in a circle through the pasta to create airways for the sauce and steam to bubble through.

17. 17

    Cover the pot with a clean tea towel-wrapped lid to catch excess moisture.

18. 18

    Cook over high heat for about 1 minute, or until you hear everything bubbling.

19. 19

    Immediately reduce the heat to low and steam for 30 minutes.

20. 20

    Turn off the heat, remove the pot from the burner, and let it rest, covered, for 10 minutes.

21. 21

    Carefully invert the pot onto a serving platter to reveal the crispy tahdig and enjoy.

Notes

Using a nonstick pot is essential for the tahdig (crispy bottom) to release cleanly. The tea towel on the lid is a traditional Persian technique that prevents steam from dripping back onto the food, ensuring the crust stays crispy.

Nutrition per serving

• main
• Persian
• pasta
• beef
• tahdig
• one-pan
• dinner