Persian Macaroni Polo (Pasta Tahdig with Ground Beef)
Persian Macaroni Polo (Pasta Tahdig with Ground Beef)
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 blend
- 1 onion, large, grated
- 1 teaspoon salt, or to taste
- 1 tablespoon turmeric powder
- 6 ounces tomato paste
For the Pasta and Tahdig
- 12 ounces spaghetti, or similar long pasta
- 1/4 cup canola oil, plus 2 tablespoons as needed
- 2 sheets lavash bread
- 1/4 cup water
Instructions
- 1
In a large frying pan, add the ground beef and grated onion. Sprinkle with salt. Cook over medium-high heat, breaking up the beef with a spoon, until browned and cooked through, about 8-10 minutes.
⏱️ 10 min
- 2
Drain any excess fat from the pan. Add the turmeric powder and stir well to combine with the beef and onion. Cook for 1 minute until fragrant.
⏱️ 2 min
- 3
Stir in the tomato paste until it is thoroughly mixed with the beef and spices, creating a rich, reddish-brown sauce. Reduce heat to low and keep warm.
⏱️ 5 min
- 4
Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well in a colander.
⏱️ 10 min•🌡️ 212
- 5
Pour 1/4 cup of canola oil into a large, non-stick pot (preferably with a heavy bottom). Swirl to coat the bottom evenly. Carefully arrange the lavash bread sheets to line the bottom and partially up the sides of the pot, overlapping slightly if necessary. Add 1/4 cup of water to the pot.
⏱️ 3 min
- 6
Evenly layer half of the drained spaghetti over the lavash bread in the pot. Spoon half of the meat sauce over the pasta. Repeat with the remaining spaghetti and then the remaining meat sauce.
⏱️ 5 min
- 7
Cover the pot tightly with a lid. Cook over low heat for 45-50 minutes. The goal is to allow the lavash bread at the bottom to become golden brown and crispy, forming the tahdig crust.
⏱️ 50 min
- 8
Once cooked, remove the pot from the heat. Let it rest, covered, for 5 minutes. To serve, carefully invert the entire pot onto a large serving platter or bowl, revealing the crispy lavash tahdig layer on top of the pasta and meat. Cut into portions and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Macaroni Polo (Pasta Tahdig with Ground Beef)
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 blend
- 1 onion, large, grated
- 1 teaspoon salt, or to taste
- 1 tablespoon turmeric powder
- 6 ounces tomato paste
For the Pasta and Tahdig
- 12 ounces spaghetti, or similar long pasta
- 1/4 cup canola oil, plus 2 tablespoons as needed
- 2 sheets lavash bread
- 1/4 cup water
Instructions
- 1
In a large frying pan, add the ground beef and grated onion. Sprinkle with salt. Cook over medium-high heat, breaking up the beef with a spoon, until browned and cooked through, about 8-10 minutes.
⏱️ 10 min - 2
Drain any excess fat from the pan. Add the turmeric powder and stir well to combine with the beef and onion. Cook for 1 minute until fragrant.
⏱️ 2 min - 3
Stir in the tomato paste until it is thoroughly mixed with the beef and spices, creating a rich, reddish-brown sauce. Reduce heat to low and keep warm.
⏱️ 5 min - 4
Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well in a colander.
⏱️ 10 min•🌡️ 212 - 5
Pour 1/4 cup of canola oil into a large, non-stick pot (preferably with a heavy bottom). Swirl to coat the bottom evenly. Carefully arrange the lavash bread sheets to line the bottom and partially up the sides of the pot, overlapping slightly if necessary. Add 1/4 cup of water to the pot.
⏱️ 3 min - 6
Evenly layer half of the drained spaghetti over the lavash bread in the pot. Spoon half of the meat sauce over the pasta. Repeat with the remaining spaghetti and then the remaining meat sauce.
⏱️ 5 min - 7
Cover the pot tightly with a lid. Cook over low heat for 45-50 minutes. The goal is to allow the lavash bread at the bottom to become golden brown and crispy, forming the tahdig crust.
⏱️ 50 min - 8
Once cooked, remove the pot from the heat. Let it rest, covered, for 5 minutes. To serve, carefully invert the entire pot onto a large serving platter or bowl, revealing the crispy lavash tahdig layer on top of the pasta and meat. Cut into portions and serve immediately.
⏱️ 5 min