Makaroni (Persian Spaghetti)

Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig.

Makaroni also known as Persian Spaghetti has been one of my favourite dishes since childhood! It reminds me of my grandmother who would always make it for me.

Iranian makaroni is traditionally made with a meat sauce however I've put my spin on it making it with Vegan Bolognese sauce.

Once the pasta and sauce are cooked separately, they are then layered in a pot and cooked again together on a low heat. This brings a whole new flavour, without overcooking the pasta.

The pot is then flipped upside down on a serving platter and it will look like a beautiful spaghetti cake! Of course, I can't forget the best part, the crispy top which is called Tahdig.

I must admit, a lot of the pasta cooking process goes against all Italian rules. But it just works so well and every bite is so satisfying! My Italian fiancé adores Makaroni, even though it breaks all the rules.

I love serving Makaroni with a side of Shirazi Salad which gives a nice freshness.

Jump to:

• What is Tahdig?
• What is Advieh made of?
• Ingredients to make Makaroni
• How to make Makaroni
• Tips to make Persian Spaghetti Recipe
• More Persian Recipes
• Recipe
• Comments

What is Tahdig?

If you’re familiar with Persian food or have seen my recipe for how to make Persian Rice with Tahdig, you will see that we often make Tahdig which translates to bottom of the pot.

It’s a golden crust that forms at the bottom of the pot during the cooking process and can be made with rice, bread, potatoes and pasta as used in this recipe.

What is Advieh made of?

Advieh is a Persian spice mix, which is typically made with a mixture of ground cumin, cinnamon, dried rose petals, nutmeg and cardamom.

Now you should know, this is how my mum makes it and you will find everyone has their own style of making Advieh. If you prefer to buy it, best to try your local Persian market.

Ingredients to make Makaroni

• Pasta, I've used spaghetti, however, the thicker the pasta the better. Bucatini is also commonly used
• Mushrooms are the main ingredient for the vegan bolognese. I’m using a mix of portobello and brown mushrooms which are more thicker in texture and act as a meat substitute
• Carrots, celery and onion are all diced up into tiny cubes and create the soffritto which is the base to any bolognese sauce
• Garlic because it’s always a must in any sauce of of course!
• Turmeric powder is added for extra flavour. Always ensure to fry it down well to remove any bitterness
• Tomato paste is concentrated so it brings a richness to the sauce. It does need to be cooked long enough or the flavours to cook down
• Passata is crushed tomatoes. I like adding it to my vegan bolognese for another level of depth to the sauce
• Lentils are added for protein. They also have a meaty resemblance. You can use canned or cooked lentils
• Oregano is added for some earthy herbs
• Advieh (Persian Spice) is added for the signature flavour. It’s a mix of several spices as mentioned above. An alternative is to add cinnamon and nutmeg.

How to make Makaroni

Tips to make Persian Spaghetti Recipe

Vegan Bolognese Sauce

1. Make sure to cut all the vegetables into the same size pieces so that they cook evenly
2. Don’t add salt to the mushrooms until after they have browned as this will produce water and make them watery rather than being nicely sautéed
3. Always ensure to fry the turmeric for a few minutes with the vegetables. This brings out the flavour of the spice and reduces any bitterness
4. Always sauté the tomato paste down for a few minutes. This will cook down the flavour and will remove any raw tomato taste
5. As with any bolognese sauce, the longer the sauce is cooked on low heat the better the flavours will develop and taste, however you can do it in less time

Pasta

1. I know it sounds criminal to break the spaghetti in half, but this is done so that the pasta is easier to serve and eat with this style of dish
2. Rinse the cooked pasta under water to remove stickiness. If not, it will be hard and messy when layering the pot
3. Always make sure to use a non stick pot to avoid the pasta sticking and also to ensure your Tahdig won’t stick to the bottom

Layer and Cooking

1. Ensure you add enough oil to the bottom of the pot to ensure the Tahdig will crisp up and not burn or stick to the bottom
2. Make sure the bottom layer of the makaroni is a thick layer of spaghetti. This is the foundation of the dish. If the sauce is added too low to the bottom of the pot, it will become soggy at the bottom as it eventually drips down
3. Allow the makaroni to cook in the pot for 45 minutes on low heat. This allows it to steam and cook very slowly rather than becoming overcooked or mushy
4. Wrapping the lid of the pot with a tea towel is key to capturing the steam. If you don’t do this, the steam will drip back into the pot and can make your pasta mushy

More Persian Recipes

• Kashke Bademjan (Persian Eggplant Dip)
• Shirazi Salad
• Khoresh Bademjan (Eggplant Stew)
• Persian Rice with Crispy Tahdig
• Sabzi Polo (Persian Herb Rice)
• Makaroni (Persian Spaghetti)

I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share your Makaroni photo on Instagram so I can share the love

Recipe