Spaghetti Tahdig (Makaroni)
Spaghetti Tahdig (Makaroni)
Ingredients
For the Meat Sauce
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 24 fluid ounces jarred tomato sauce
- 1 tablespoon olive oil
For the Spaghetti Tahdig
- 12 ounces spaghetti
- 8 cups water, for boiling pasta
- 1 tablespoon salt, for pasta water
- 1/4 cup vegetable oil, for tahdig
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Stir in the tomato paste, paprika, cinnamon, turmeric, and 1 teaspoon of salt. Cook for 2 minutes, stirring constantly, to deepen the flavors of the spices.
⏱️ 2 min
- 5
Pour in the jarred tomato sauce and stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently cook while you prepare the pasta.
⏱️ 10 min
- 6
Bring 8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the spaghetti. Cook according to package directions until tender, about 8-10 minutes. Drain the spaghetti thoroughly.
⏱️ 10 min
- 7
In a large bowl, combine the cooked spaghetti with the prepared meat sauce. Mix thoroughly until the spaghetti is evenly coated with the sauce.
⏱️ 5 min
- 8
Pour 1/4 cup of vegetable oil into the bottom of a large, heavy-bottomed non-stick pot. Swirl to coat the bottom evenly.
⏱️ 1 min
- 9
Transfer the sauced spaghetti into the non-stick pot, arranging it in an even layer. Gently press down the spaghetti with tongs or the back of a spoon to form a compact layer at the bottom of the pot.
⏱️ 3 min
- 10
Wrap a clean kitchen towel around the lid of the pot. Place the lid securely on the pot. This helps absorb steam and promotes a crispier tahdig.
⏱️ 1 min
- 11
Place the covered pot over medium-high heat for 5 minutes, then reduce the heat to medium-low and cook for 20-25 minutes, or until the bottom layer of spaghetti is deeply golden brown and crispy. You can gently lift a small section with a spoon to check the crispness.
⏱️ 25 min
- 12
Carefully remove the pot from the heat. Place a large serving plate or platter over the top of the pot. Using oven mitts, firmly hold the plate and the pot together, then quickly and confidently invert the pot onto the serving plate to reveal the crispy spaghetti tahdig.
⏱️ 2 min
- 13
Serve immediately and enjoy the delicious crispy bottom layer with the flavorful meat sauce.
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Tahdig (Makaroni)
For the Meat Sauce
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 24 fluid ounces jarred tomato sauce
- 1 tablespoon olive oil
For the Spaghetti Tahdig
- 12 ounces spaghetti
- 8 cups water, for boiling pasta
- 1 tablespoon salt, for pasta water
- 1/4 cup vegetable oil, for tahdig
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Stir in the tomato paste, paprika, cinnamon, turmeric, and 1 teaspoon of salt. Cook for 2 minutes, stirring constantly, to deepen the flavors of the spices.
⏱️ 2 min - 5
Pour in the jarred tomato sauce and stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently cook while you prepare the pasta.
⏱️ 10 min - 6
Bring 8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the spaghetti. Cook according to package directions until tender, about 8-10 minutes. Drain the spaghetti thoroughly.
⏱️ 10 min - 7
In a large bowl, combine the cooked spaghetti with the prepared meat sauce. Mix thoroughly until the spaghetti is evenly coated with the sauce.
⏱️ 5 min - 8
Pour 1/4 cup of vegetable oil into the bottom of a large, heavy-bottomed non-stick pot. Swirl to coat the bottom evenly.
⏱️ 1 min - 9
Transfer the sauced spaghetti into the non-stick pot, arranging it in an even layer. Gently press down the spaghetti with tongs or the back of a spoon to form a compact layer at the bottom of the pot.
⏱️ 3 min - 10
Wrap a clean kitchen towel around the lid of the pot. Place the lid securely on the pot. This helps absorb steam and promotes a crispier tahdig.
⏱️ 1 min - 11
Place the covered pot over medium-high heat for 5 minutes, then reduce the heat to medium-low and cook for 20-25 minutes, or until the bottom layer of spaghetti is deeply golden brown and crispy. You can gently lift a small section with a spoon to check the crispness.
⏱️ 25 min - 12
Carefully remove the pot from the heat. Place a large serving plate or platter over the top of the pot. Using oven mitts, firmly hold the plate and the pot together, then quickly and confidently invert the pot onto the serving plate to reveal the crispy spaghetti tahdig.
⏱️ 2 min - 13
Serve immediately and enjoy the delicious crispy bottom layer with the flavorful meat sauce.