Nan-e Espagheti (نان اسپاگتی) — Persian-Style Spaghetti Casserole

• 400 gSpaghetti (regular or thin spaghetti)
• 12 gSalt (for pasta water, plus to taste)
• 45 mlOlive oil (divided)
• 250 gOnion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 450 gGround meat (beef or lamb, 15–20% fat preferred)
• 2 tspAdvieh mixed spice (Persian mixed spice blend)
• 1 tspGround cumin
• 1 tspRed pepper powder (mild to medium; adjust to taste)
• 0.5 tspBlack pepper (freshly ground)
• 1 cubeChicken bouillon cube (crumbled (about 10 g))
• 600 gTomatoes (grated or crushed (fresh) or canned crushed tomatoes)
• 45 gTomato paste (about 3 tbsp)
• 120 mlWater (to thin sauce as needed)
• 4 largeEggs (room temperature)
• 120 gPlain yogurt (optional but helps tenderness and browning)
• 30 gBreadcrumbs (for the pan; use gluten-free if needed)

Instructions

1. 1

   Heat the oven to 190°C (375°F). Brush a 23 cm (9 in) springform pan or a deep 23×23 cm (9×9 in) baking dish with 15 ml olive oil, then coat with the breadcrumbs. Set aside. Bring a large pot of water (about 4 liters) to a rolling boil while you prepare the sauce.

2. 2

   In a wide skillet over medium heat, warm 30 ml olive oil. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

3. 3

   Add the ground meat and raise heat to medium-high. Cook 6–8 minutes, breaking it up with a spoon, until no pink remains and the meat begins to brown. Sprinkle in the advieh, cumin, red pepper powder, black pepper, and the crumbled chicken bouillon cube; stir 30 seconds to bloom the spices.

4. 4

   Stir in the tomato paste and cook 2 minutes, scraping the pan, until the paste darkens slightly and smells sweet. Add the crushed/grated tomatoes and 120 ml water. Simmer uncovered 12–15 minutes, stirring occasionally, until thick and glossy; it should coat the spoon and not look watery.

5. 5

   Salt the boiling water with 12 g salt. Add spaghetti and cook 2 minutes less than the package directions (typically 7–8 minutes total) so it stays firm for baking. Reserve 120 ml pasta water, then drain well. Return pasta to the pot and toss for 30 seconds to steam off excess moisture.

6. 6

   Let the pasta cool 3–4 minutes so it does not scramble the eggs. In a large bowl, whisk the eggs until smooth, then whisk in the yogurt if using. Add the drained spaghetti and toss thoroughly. Pour in the meat-tomato sauce and mix until evenly coated, adding 30–60 ml reserved pasta water only if the mixture looks dry.

7. 7

   Pack the mixture firmly into the prepared pan, pressing down to remove air pockets for a clean slice. Bake at 190°C (375°F) for 30 minutes, then reduce to 175°C (350°F) and bake 12–18 minutes more, until the center is set and the top is deeply golden with crisp edges.

8. 8

   Rest the casserole 15–20 minutes before slicing; this allows the egg binder to finish setting and prevents crumbling. If using a springform pan, release the ring carefully. Slice into wedges or squares with a sharp knife, wiping the blade between cuts for neat layers.