Makaroni (Persian Spaghetti)

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Makaroni also known as Persian Spaghetti, has been my favorite dish since childhood. A rich tomato sauce is layered with pasta, then cooked and flipped to reveal golden crispy Tahdig! Similar to how we make traditional Persian rice.

Plate of makaroni with a fork full of pasta and piece of tahdig

If I had to pick my favorite dish of all time its 100% Makaroni, which is also known as Persian Spaghetti or Persian pasta. It reminds me of my late grandmother who would always make it for me and it's the pure definition of comfort food. I must admit, a lot of the pasta cooking process goes against all Italian rules, but its that delicious that even my Italian husband adores this dish!

Once the pasta and sauce are cooked separately, they are then layered in a pot and simmered together. This brings a whole new flavor, without overcooking the pasta. The pot is then flipped upside down on a serving platter and it will look like a beautiful spaghetti cake! The best part of course is the crispy top called Tahdig, which is also made when making Persian rice.

Iranian Makaroni is traditionally made with meat sauce, similar to a bolognese. However as I don't eat meat, I've put my own spin on it with a vegan bolognese sauce using veggies and lentils which tastes just as good. Even my mama was surprised of the flavor. I love serving it with a side of shirazi salad which gives a nice freshness.

Table of Contents

Recipe Highlights
What is Tahdig?
What is Advieh made of?
Ingredients and Substitutions
How to make Makaroni (Persian Spaghetti)
Tips and Tricks
Storage Instructions
FAQs
More Persian Recipes
More Pasta Recipes
Recipe
Comments

Recipe Highlights

Comfort Food: A classic Persian recipe with crispy tahdig and childhood memories
Flavor Packed: Infused with traditional spices like saffron and advieh for an authentic Persian flavor
Easy Steps: Simple ingredients and layering process that’s easy to follow from start to finish

Makaroni Persian spaghetti flipped upside down with a crispy tahdig on a large plate

What is Tahdig?

If you’re familiar with Persian cuisine or have seen my recipe for how to make Persian rice, 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. It's every Persians favorite part.

What is Advieh made of?

Advieh is a Persian spice mix which is commonly used in our cuisine. It's 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.

Side view of Makaroni Persian spaghetti cake

Ingredients and Substitutions

Pasta, traditionally long pasta is used - the classic is spaghetti or spaghettini. Bucatini are another option for a thick noodle. You can also make it with a short pasta such as shells, penne or rigatoni
Mushrooms are my "ground beef" substitute as I made a vegan sauce. I’ve used a mix of portobello and cremini mushrooms, however if you aren't vegan, feel free to use meat instead
Carrots, celery and onion are all diced up into tiny cubes and create the soffritto which is the base to any bolognese sauce
Garlic adds depth to the sauce and is a must in any pasta sauce!
Turmeric powder is commonly used in all Persian food, it adds so much flavor and color, but always ensure to fry it down well to remove any bitterness
Tomato paste is concentrated so it brings a dark richness to the sauce. It needs to be cooked long enough for the flavors to develop, just like the turmeric
Passata also known as pure tomato sauce, is made with crushed tomatoes which adds another level of depth to the sauce
Lentils are added for protein and also have a meaty resemblance. You can use canned or cooked lentils
Oregano is added for some earthy herbs
Advieh (Persian Spice) is an essential ingredient in macaroni and can be purchased from a Persian supermarket. It’s made with a combination of spices including cumin, cinnamon, dried rose petals, nutmeg and cardamom. An alternative is to add a mix of cinnamon and nutmeg for a simplified version

How to make Makaroni (Persian Spaghetti)

To this day, Makaroni is one of those dishes I could happily eat on repeat and never get bored of. Here’s how to make it, step by step, ending with that golden crispy tahdig everyone fights over (note quantities are listed in the recipe card below)

Cooked vegan bolognese sauce in a large pan

Step 1: Prepare sauce in a pan - traditionally made with beef and/or lamb. Here I’ve made a vegan bolognese with mushrooms and lentils

Step 2: Break spaghetti in half and cook in a non-stick pot of heavily salted water until al dente

Pasta being rinsed under water in a colander

Step 3: Drain in a colander and rinse under water

Saffron being added to olive oil at the bottom of a pot

Step 4: Add 1.5 tablespoons of oil to the same non-stick pasta pot (still warm). If using, stir in ¼ teaspoon ground saffron

First layer of pasta added to the bottom of the pot

Step 5: Add ⅓ of the cooked pasta to the bottom of the pot, pressing into an even layer

Step 6: Spoon 2–3 ladles of sauce evenly over the top

Second layer of pasta added on top of sauce

Step 7: Repeat layering pasta and sauce until finished, ending with a layer of sauce

Lid covered with a tea towel and added on top of the pot

Step 8: Wrap the lid with a clean towel, cover and simmer on low heat for 45 minutes

Pot flipped on a large plate then being lifted to expose the makaroni cake

Step 9: Increase heat to medium for the last 3–5 minutes to crisp the base. Remove lid, place a serving platter over the pot, flip carefully and lift to reveal the crispy tahdig

Step 2: Cut tahdig into pieces, then serve and enjoy!

Tips and Tricks

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
Always fry the turmeric and tomato paste for a few minutes to bring out the flavors and reduce any bitterness
The longer the bolognese sauce is cooked on low the better as the flavors will develop, however you can do it in less time
Always use a non stick pot with enough oil on the bottom otherwise the tahdig will stick and burn on the bottom
Wrapping the lid of the pot with a kitchen towel is key to capturing the steam. If you don’t do this, the steam will drip back into the pot and can make the pasta and tahdig mushy

Storage Instructions

Store leftovers in an air tight container for up to 4 days
Reheat over stove top with a splash of water until heated through, or you can also microwave
The vegan bolognese sauce can be frozen in a freezer safe container or bag for up to 2 months. I don't recommend freezing once it has been cooked with the pasta as it will lose it's texture

Tahdig piece missing from the top of Makaroni Persian spaghetti to show the inside

FAQs

What is Persian style spaghetti?

Persian style spaghetti is known to Persians as Makaroni and is a popular dish in Iran. It's made by layering cooked pasta with a bolognese style meat sauce, which is then cooked and flipped to reveal a golden crispy base called tahdig

What makes the crust at the bottom of the pot?

It forms when the pasta and oil at the bottom of the pot cook low and slow, creating a crispy crust known as tahdig

What spices are in Persian makaroni?

A traditional spice mix called Advieh is added to Makaroni along with many other Persian recipes. It consists of cumin, cinnamon, dried rose petals, nutmeg and cardamom