Makaroni (ماکارونی) — Persian-Style Pasta with Tahdig

• 400 gSpaghetti (or short macaroni; break spaghetti in half if desired)
• 4 lWater (for boiling pasta)
• 24 gSalt (about 4 tsp, divided (pasta water and sauce))
• 90 mlVegetable oil (divided)
• 80 gLavash bread (torn into large pieces to line the pot for bread tahdig)
• 250 gGround beef (15–20% fat preferred)
• 60 gTextured soy protein (TVP), dry (fine or medium granules; for a beef-soy blend)
• 180 mlBoiling water (to hydrate the soy protein)
• 250 gOnion (finely diced (about 1 large))
• 150 gBell pepper (diced (about 1 medium))
• 200 gFresh mushrooms (sliced)
• 400 gTomatoes (grated or finely crushed (about 3 medium))
• 30 gTomato paste (about 2 tbsp)
• 3 gTurmeric (about 1 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 2 gDried oregano (about 1 tsp)
• 30 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 10 gFresh dill (finely chopped)

Instructions

1. 1

   Hydrate the soy protein: place the dry soy granules in a heatproof bowl, pour over 180 ml boiling water, and stir. Let stand 10 minutes, then press firmly in a sieve to remove excess liquid. This prevents a watery sauce and helps the soy brown like meat.

2. 2

   Make the sauce base: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add diced onion and cook 8–10 minutes until golden. Stir in turmeric and black pepper for 30 seconds, then add ground beef and cook 6–8 minutes, breaking it up, until no pink remains.

3. 3

   Build flavor and reduce: add the squeezed soy protein, bell pepper, and mushrooms. Cook 7–9 minutes until the mushrooms release moisture and it mostly evaporates. Stir in tomato paste and fry 1 minute. Add grated tomatoes, oregano, and 2 tsp (12 g) salt; simmer 12–15 minutes until thick and glossy.

4. 4

   Boil the pasta: bring 4 L water to a rolling boil in a large pot. Add 2 tsp (12 g) salt, then the spaghetti. Boil 1–2 minutes less than package directions (usually 7–8 minutes total) so it stays firm. Drain well and rinse briefly with warm water to stop cooking.

5. 5

   Combine and herb-finish: return drained pasta to a large bowl. Add the thick meat sauce and the chopped parsley, cilantro, and dill. Toss thoroughly so the pasta is evenly coated, but avoid crushing it. Taste and adjust salt if needed; the mixture should be boldly seasoned before steaming.

6. 6

   Set up bread tahdig: in a nonstick or well-seasoned 24–26 cm pot, heat 3 tbsp (45 ml) vegetable oil over medium heat for 1 minute. Arrange lavash pieces to cover the bottom completely, overlapping slightly. Let the bread sizzle 30–45 seconds so it adheres and starts to toast.

7. 7

   Layer and steam: mound the pasta mixture into the pot without packing tightly. Using the handle of a wooden spoon, poke 5–6 holes down to the bottom to vent steam. Drizzle the remaining 1 tbsp (15 ml) oil over the top. Cover the lid with a clean towel and close tightly.

8. 8

   Cook to set and crisp: steam on medium heat for 8 minutes to build initial crust, then reduce to low and steam 35–40 minutes. You should hear gentle sizzling. For a deeper crust, increase to medium for the last 3 minutes, watching carefully to avoid burning.

9. 9

   Unmold and serve: turn off heat and rest, covered, for 5 minutes. Run a thin spatula around the edge. Place a platter over the pot and invert in one confident motion. If any tahdig sticks, lift it out and arrange on top. Slice into wedges and serve hot.