Iranian Pasta (Macaroni) with Crispy Pita Tahdig
Iranian Pasta (Macaroni) with Crispy Pita Tahdig
A comforting childhood favorite with rich tomato flavors, aromatic spices, and a satisfying crispy bottom layer (tahdig). This Iranian-style macaroni is hearty, nostalgic, and can easily be made vegetarian.
Ingredients:
For the Pasta & Sauce:
2 lbs ground meat (turkey with higher fat preferred, or substitute with mushrooms or crumbled tofu for a vegetarian version)
1 yellow onion, finely chopped
2 tbsp tomato paste
1/2 cup tomato sauce
Salt & pepper (to taste)
1/2 tsp garlic powder
1/2 tsp turmeric
1/4 tsp ground cinnamon
Olive oil (for sautéing)
Pasta noodles of your choice (penne or elbow work well)
For the Tahdig (Crispy Bottom):
1 round of pita bread (or substitute with thinly sliced potatoes or pasta itself)
Olive oil
Instructions:
Boil the Pasta:
Cook pasta noodles in salted water until al dente. Drain and set aside.Prepare the Meat Sauce:
In a large sauté pan, heat a drizzle of olive oil over medium heat.
Add chopped onions and cook until translucent, about 4-5 minutes.
Add the ground meat, breaking it up as it browns.
Stir in tomato paste, tomato sauce, salt, pepper, garlic powder, turmeric, and cinnamon.
Bring the mixture to a gentle boil, then cover and reduce heat. Simmer for about 20 minutes.
Once the sauce is rich and thickened, stir in the cooked pasta until fully coated.Prepare the Tahdig (Crispy Base):
In the same pot you used to boil the pasta, add a generous drizzle of olive oil over medium heat.
Place the pita bread in the bottom of the pot to cover the surface.
Add a 1-inch layer of the pasta and meat mixture over the bread, gently pressing it down.
Then add the remaining pasta mixture over the top, layering without disturbing the bottom.
Cover with a lid and cook over low heat for about 15 minutes to allow the tahdig to crisp up.Serve:
Flip or gently scoop to reveal the crispy tahdig on the bottom. Serve hot with fresh herbs, pickled vegetables, or plain yogurt if desired.
