Traditional Persian "spaghetti" that is steamed after prepared to form a beautiful tah-dig crust. It differs from non-persian recipes in that it's not saucy and the turmeric and saffron bring a delicious flavor.
Traditional Persian "spaghetti" that is steamed after prepared to form a beautiful tah-dig crust. It differs from non-persian recipes in that it's not saucy and the turmeric and saffron bring a delicious flavor.
Step 1
Heat a wide heavy bottom saute pan over medium heat. Add 2 tbsp olive oil or ghee. Dice onion and add to the pan. Saute on medium-low until onions are golden brown (about 15 minutes). Go slow, and adjust the heat so that onions do not burn. Add a bit more oil if needed. Add garlic and saute for 1 minute. Add turmeric, some salt pepper, and red pepper flakes if using and saute until spices bloom.
Step 2
Add ground meat to pan and brown over medium heat. While that cooks, bring a large pasta pot of water, with 2 tbsp of salt to a boil. (please don’t skimp on the salt! This flavors your pasta. Your water should taste salty.)
Step 3
Open can of tomatoes and remove each tomato and smoosh by hand into a small bowl. You can remove the hard stem end if you like while you are doing this. Add about ¼ cup of tomato sauce to your bowl, but not too much. When meat is browned, add tomatoes to the pan and stir. Add saffron and whole jalapeno to pan and bring to a simmer. Cook over low heat for 20 minutes. Add lemon juice, taste sauce and adjust salt and pepper.
Step 4
When water is boiling, add pasta and cook according to directions, minus 1 minute. When time is up, drain pasta but keep a cup of pasta water. Add ⅓ to ½ cup pasta water to the sauce and combine. (if sauce is too thick, add a bit more pasta water.) Check sauce for taste and adjust to your liking.
Step 5
In a medium non-stick pot, add 1 tbsp oil or ghee to the bottom of the pot. Add a tablespoon of sauce to the pot over low heat. With a two-prong meat fork, twirl 4 or so strands of pasta around the fork to make a nest. Lay into a pasta pot. Continue until the bottom of the pot is covered with pasta nests, but leaving a bit more than half of the pasta in your colander.
Spoon sauce on top of each nest. Toss the remaining pasta with the remaining sauce and place on top of the nests. Cover pot lid with dish towel and place on pot. Turn heat to medium-high for about 3-5 minutes until you hear the bottom layer sizzle. Lower heat to the lowest setting and cook for 30-45 minutes. How will you know it’s done? Lick your finger and swipe the bottom of the pot. If your spit zizzles, it’s ready. (Don’t judge. This is how it’s done in Iran since before you were born!)
When pasta is ready, place a round platter over top of the pot and using a dish towel, hold the platter and pot handles and flip the pasta upside down onto the platter, hopefully revealing a beautiful tah-dig pasta crust.
Serve with parmesan and a lemon wedge. Pairs great with a simple salad with lemon and olive oil dressing.
Nooshejaan!
Ingredients
Directions
Step 1
Heat a wide heavy bottom saute pan over medium heat. Add 2 tbsp olive oil or ghee. Dice onion and add to the pan. Saute on medium-low until onions are golden brown (about 15 minutes). Go slow, and adjust the heat so that onions do not burn. Add a bit more oil if needed. Add garlic and saute for 1 minute. Add turmeric, some salt pepper, and red pepper flakes if using and saute until spices bloom.
Step 2
Add ground meat to pan and brown over medium heat. While that cooks, bring a large pasta pot of water, with 2 tbsp of salt to a boil. (please don’t skimp on the salt! This flavors your pasta. Your water should taste salty.)
Step 3
Open can of tomatoes and remove each tomato and smoosh by hand into a small bowl. You can remove the hard stem end if you like while you are doing this. Add about ¼ cup of tomato sauce to your bowl, but not too much. When meat is browned, add tomatoes to the pan and stir. Add saffron and whole jalapeno to pan and bring to a simmer. Cook over low heat for 20 minutes. Add lemon juice, taste sauce and adjust salt and pepper.
Step 4
When water is boiling, add pasta and cook according to directions, minus 1 minute. When time is up, drain pasta but keep a cup of pasta water. Add ⅓ to ½ cup pasta water to the sauce and combine. (if sauce is too thick, add a bit more pasta water.) Check sauce for taste and adjust to your liking.
Step 5
In a medium non-stick pot, add 1 tbsp oil or ghee to the bottom of the pot. Add a tablespoon of sauce to the pot over low heat. With a two-prong meat fork, twirl 4 or so strands of pasta around the fork to make a nest. Lay into a pasta pot. Continue until the bottom of the pot is covered with pasta nests, but leaving a bit more than half of the pasta in your colander.
Spoon sauce on top of each nest. Toss the remaining pasta with the remaining sauce and place on top of the nests. Cover pot lid with dish towel and place on pot. Turn heat to medium-high for about 3-5 minutes until you hear the bottom layer sizzle. Lower heat to the lowest setting and cook for 30-45 minutes. How will you know it’s done? Lick your finger and swipe the bottom of the pot. If your spit zizzles, it’s ready. (Don’t judge. This is how it’s done in Iran since before you were born!)
When pasta is ready, place a round platter over top of the pot and using a dish towel, hold the platter and pot handles and flip the pasta upside down onto the platter, hopefully revealing a beautiful tah-dig pasta crust.
Serve with parmesan and a lemon wedge. Pairs great with a simple salad with lemon and olive oil dressing.
Nooshejaan!