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Persian Macaroni

Posted on 2012-04-05
Persian Macaroni
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Persian Macaroni is another delicious and popular Persian dish, and one of my favorite dishes. This is the Iranian style of pasta with meat sauce.

Yield: Serves 5

  • 300 g extra lean ground beef
  • 450 g Rotini pasta, or any kind of pasta you like
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large green pepper, diced
  • 1 cup crushed tomatoes
  • 1 medium tomato, diced
  • 2 small yellow potatoes, sliced into 1/4 inch rounds
  • 1 1/2 teaspoons turmeric powder
  • 2 teaspoons dried oregano leaves
  • salt & pepper to taste
  • vegetable oil
  • water

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.

Persian Macaroni

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.

Persian Macaroni

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.

Persian Macaroni

Add half of the pasta.

Persian Macaroni

Then add half of the meat mixture.

Persian Macaroni

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

Persian Macaroni

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.

Persian Macaroni

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.

Persian Macaroni

Note: Please do not use our photos without prior written permission. Thanks!

Persian Macaroni
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Posted by Mitra on 2012-09-25

Posted by roozbeh on 2012-08-15
thanks alot, this really really helped me :)

Posted by afkham on 2012-04-05
very delicious.

Posted by Hajir on 2012-04-05

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