Persian Macaroni from Cooking and Cooking
Yield: Serves 5

Heat 3 tablespoons of vegetable oil in a pot over medium heat, add the chopped onions and saute until tender, about 5 minutes. Add garlic and saute for 1 minute. Increase heat to medium-high; add ground beef and saute until no longer pink.

Add the turmeric powder, crushed tomatoes, 1 1/4 cups water, salt and pepper. Cover the pot and simmer over medium-low heat for 5 minutes. Then add the green pepper, tomato and oregano. Cook covered for 18-20 minutes, stirring occasionally. Taste and adjust seasonings. Remove from heat and set aside.

In a large non-stick pot, bring 14-15 cups of water to a boil over high heat. Add 1 teaspoon salt and 1 tablespoon oil. Then add the pasta and cook uncovered for 10-11 minutes (do not cook it completely). Drain in a colander and set aside.

In the same pot, add 4 tablespoons of oil and place potato slices in the bottom of the pot (enough to cover the bottom). Add a pinch of salt.

Add half of the pasta.

Then add half of the meat mixture.

Add the remaining pasta. Then top with the remaining meat mixture and mix a little. Drizzle with 5 tablespoons oil.

Put the lid on and cook over medium heat until it begins to steam, about 4-5 minutes. Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.

Reduce heat to low and cook for approximately 35-40 minutes. When it is ready, transfer to a serving dish and serve immediately.

And for the Potato Tah-deeg; carefully remove the crispy potatoes with a spatula. If there are not as crispy as they should be, turn up the heat to medium for 3-5 more minutes and then remove from heat.