How to Make Iranian Macaroni with Meat Sauce and Crispy Potato Tahdig

If you’re a fan of pasta with a twist, Iranian-style macaroni is a must-try! This delicious and comforting dish is made by first boiling the pasta (abkesh style), then layering it with a savory meat and vegetable sauce, and finally finishing it with a golden, crispy layer of potato known as tahdig. In this guide, you’ll learn exactly how to make Iranian-style macaroni step by step.

Ingredients

For the macaroni:

• 400g (14 oz) spaghetti or penne pasta

• Salt (for boiling)

• 2–3 tbsp oil

For the meat sauce:

• 300g (10 oz) ground beef or lamb

• 1 medium onion, finely chopped

• 2 cloves garlic, minced (optional)

• 1 small bell pepper, diced (optional)

• 1 medium carrot or zucchini, grated (optional)

• 2 tbsp tomato paste

• 1 tsp turmeric

• 1 tsp black pepper

• Salt to taste

• 1 tsp paprika or chili flakes (optional)

• 2 tbsp oil for frying

For the crispy potato base (tahdig):

• 1 medium potato, thinly sliced

• 2 tbsp oil or butter

Instructions

Step 1: Cook the Pasta (Abkesh Method)

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook until just al dente (firm to the bite).

3. Drain the pasta using a colander (abkesh) and rinse briefly with cold water to stop cooking.

Step 2: Prepare the Meat Sauce

1. Heat oil in a pan over medium heat.

2. Sauté the chopped onion until golden.

3. Add garlic, ground meat, turmeric, and black pepper. Cook until browned.

4. Mix in the tomato paste and cook for 2–3 minutes to remove its raw taste.

5. Add grated carrot, zucchini, or diced bell pepper if desired for extra nutrition and color.

6. Season with salt and any additional spices. Simmer for a few minutes until the mixture is thick and flavorful.

Step 3: Prepare the Potato Tahdig

1. In a non-stick pot, pour oil or melt butter over medium heat.

2. Cover the bottom of the pot with thin slices of raw potato in a single layer. This will become the crispy tahdig.

3. Once the oil is hot, reduce heat to low.

Step 4: Layer the Macaroni

1. Add a layer of drained pasta over the potatoes.

2. Spoon a layer of meat sauce over the pasta.

3. Continue layering, alternating pasta and sauce, finishing with a layer of pasta on top.

4. Wrap the pot lid with a clean kitchen towel to absorb moisture (optional but traditional).

5. Cover and steam over low heat for 30–45 minutes until steam rises and the potato base is golden brown.

Step 5: Serve and Enjoy!

1. Gently loosen the sides with a spatula.

2. Place a serving dish over the pot and flip to reveal the crispy potato tahdig on top.

3. Serve hot with pickles, yogurt, or salad.