Makaroni (Persian Spaghetti)

By Cooking With Ayeh · 50 min

Ingredients

Instructions

1. Chop the mushrooms, carrots, celery, onion and garlic into small cubes.
2. Heat 1 tablespoon olive oil in a large skillet, add the mushrooms and sauté over high heat until browned. Season with salt and pepper, then set aside.
3. In the same pan, add another tablespoon of olive oil with the onion, celery and carrots. Season with salt and pepper and sauté over medium-high heat until the onions are translucent.
4. Add the garlic and turmeric and sauté for 2 minutes. Then add the tomato paste with another tablespoon of oil and fry for about 5 minutes, until it is a rich dark color.
5. Add the passata, 2 cups water, oregano and advieh (or ¼ teaspoon each of cinnamon and nutmeg). Return the mushrooms, season with salt and pepper, and simmer covered over low-medium heat for 30 minutes.
6. Add the lentils and simmer for 15 minutes. If the sauce thickens too much, add more water; taste and adjust the seasoning.
7. Meanwhile, break the spaghetti in half and boil in heavily salted water in a non-stick pot until al dente. Drain and rinse under water.
8. Add 1½ tablespoons oil to the same pot. If using, add ¼ teaspoon ground saffron and stir into the warm oil.
9. Spread a layer of about one third of the pasta over the bottom of the pot and press lightly to level it. Spoon 2 to 3 ladles of sauce evenly over it.
10. Repeat layering pasta and sauce until all the pasta is used, finishing with a layer of sauce.
11. Wrap the pot lid in a clean kitchen towel, cover, and cook on the lowest heat for 45 minutes.
12. For the final 3 to 5 minutes, raise the heat to medium to crisp the base. Place a large dish over the pot, flip it upside down, then lift the pot off to reveal the tahdig.
13. Cut the crispy base into pieces, share evenly and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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