Makaroni Ghalebi (ماکارونی قالبی) — Persian Saffron-Infused Spaghetti Cake

• 0.25 tspSaffron threads (ground to a powder)
• 60 mlHot water (just off the boil)
• 400 gSpaghetti (regular thickness)
• 3000 mlWater (for boiling pasta)
• 18 gSalt (for pasta water)
• 45 mlVegetable oil (for sautéing and coating pasta)
• 250 gOnion (finely diced)
• 350 gGround beef (or ground chicken)
• 2 tspTurmeric
• 1 tspBlack pepper (freshly ground)
• 60 gTomato paste (about 4 tbsp)
• 30 mlSaffron infusion (from the prepared infusion)

Instructions

1. 1

   Make the saffron infusion: grind saffron to a fine powder, then stir with 60 ml hot water in a small cup. Cover and steep 15 minutes so the color blooms fully. Set aside; you will use some for the tahdig and the rest to perfume the pasta during assembly.

2. 2

   Cook the meat sauce: heat 45 ml vegetable oil in a skillet over medium heat. Add diced onion and sauté 8–10 minutes until deeply golden. Add ground beef (or chicken) and cook 6–8 minutes, breaking it up, until no pink remains. Stir in turmeric and black pepper for 30 seconds until fragrant.

3. 3

   Build flavor in the sauce: add tomato paste and fry it 2 minutes, stirring constantly, until it darkens slightly and smells sweet. Add 240 ml water and 4 g salt, bring to a simmer, then reduce to medium-low and cook 12–15 minutes until thick, glossy, and spoonable (not watery).

4. 4

   Boil the spaghetti: bring 3000 ml water to a rolling boil in a large pot, then add 18 g salt. Add spaghetti and cook 1–2 minutes less than package directions (typically 7–8 minutes total), aiming for firm al dente because it will steam again. Drain well and shake off excess water.

5. 5

   Season the pasta with saffron: return drained spaghetti to a large bowl. Drizzle in the remaining saffron infusion (about 30 ml) and toss until lightly golden and evenly scented. If the strands clump, toss for 30–60 seconds more; the goal is separate strands so the cake unmolds cleanly.

6. 6

   Prepare the tahdig base: choose a 22–24 cm nonstick pot with a tight lid. Heat 30 ml vegetable oil over medium heat for 1 minute, then swirl to coat the bottom. Add 30 ml saffron infusion and tilt to distribute; the oil-saffron mix should shimmer but not smoke.

7. 7

   Layer and compress: add one-third of the spaghetti to the pot and press firmly with a spatula to form an even layer. Spoon half the meat sauce over it. Repeat with another third of spaghetti and the remaining sauce, then finish with the last third of spaghetti. Press down firmly to compact the layers.

8. 8

   Steam to set the cake: wrap the lid in a clean kitchen towel (to catch condensation) and cover the pot. Cook 8 minutes over medium heat to start the crust, then reduce to low and steam 45 minutes. You should hear gentle sizzling; if it is silent, raise heat slightly for 1–2 minutes.

9. 9

   Unmold and serve: turn off heat and rest, covered, 10 minutes so the crust releases. Run a thin spatula around the edge. Place a large plate over the pot and invert in one confident motion. Let the pot sit upside down 30 seconds, then lift to reveal a crisp saffron-golden tahdig.