Makaroni (ماکارونی) — Persian-Style Pasta with Savory Meat Sauce

• 400 gShaped macaroni (short tubes or shells) (choose a sturdy shape that holds sauce)
• 18 gSea salt (for pasta water (about 1 tablespoon))
• 60 mlOlive oil (divided)
• 300 gYellow onions (finely diced (about 2 medium))
• 12 gGarlic (minced (about 4 cloves))
• 450 gGround meat (halal beef or beef-lamb blend, 15–20% fat preferred)
• 70 gTomato paste (about 4 tablespoons)
• 400 gCanned crushed tomatoes (or passata)
• 180 mlWater (to loosen the sauce)
• 2 tspDried oregano
• 1 tspDried rosemary (crushed between fingers)
• 0.5 tspRed pepper flakes (adjust to taste)
• 1.5 tspGround cumin
• 1 tspBlack pepper (freshly ground)
• 1 tspGround turmeric (optional but common for color and warmth)
• 250 gPotatoes (peeled and cut into 6 mm slices for tahdig (about 2 small))

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 18 g sea salt and stir. Add the macaroni and boil until just under al dente, 2 minutes less than package time (typically 6–8 minutes). Drain well, then toss with 15 ml olive oil to prevent sticking.

2. 2

   Meanwhile, heat 30 ml olive oil in a wide skillet over medium heat. Add diced onions and cook, stirring, until golden and softened, 10–12 minutes. Add minced garlic and cook 45–60 seconds until fragrant. Add ground meat, increase to medium-high, and break it up; cook until browned, 6–8 minutes.

3. 3

   Push the meat aside and add tomato paste to the center of the pan. Fry the paste for 2 minutes to deepen color and remove raw taste. Stir in crushed tomatoes and 180 ml water. Add oregano, rosemary, red pepper flakes, cumin, black pepper, 6 g salt, and optional turmeric. Simmer uncovered 10–12 minutes until thick but spoonable.

4. 4

   Set a heavy nonstick or well-seasoned pot (24–26 cm) over medium heat. Add remaining 15 ml olive oil and swirl to coat. Arrange potato slices in a single layer on the bottom. Cook 3–4 minutes until the oil sizzles gently, which helps start the crust; reduce heat to low.

5. 5

   Layer the pot: add one-third of the pasta, then half the meat sauce. Repeat with another third of pasta and the remaining sauce, finishing with the last third of pasta. Use the handle of a wooden spoon to poke 5–6 holes down to the bottom so steam circulates and the tahdig crisps evenly.

6. 6

   Mix 60 ml water with 1 tablespoon (15 ml) olive oil from the measured amount if any remains in your bowl; drizzle evenly over the pasta. Cover the lid with a clean kitchen towel and place it tightly on the pot. Steam on low heat for 40–45 minutes; you should hear gentle sizzling, not aggressive frying.

7. 7

   To unmold, turn off heat and rest covered for 5 minutes to release the crust. Run a thin spatula around the edge. Place a large plate over the pot and invert in one confident motion. Serve immediately, breaking the potato tahdig into pieces and spooning pasta and sauce together.