Persian Spaghetti with Tadig
April 10, 2013
1 med onion, sliced
1/4 lb lean ground beef
6 oz. tomato paste
1 tsp turmeric
12 oz spaghetti
1 small potato, sliced (or bread/lettuce if you prefer)
1 tsp salt
2/3 cup water
1. Cook spaghetti according to box instructions, strain and set aside
2. Put 1 tblsp oil in a saute pan on high heat. When it gets hot, turn the stove down to med-high and add onions. Cook for 3-4 minutes until golden brown.
3. Add ground beef and saute all together while breaking the meat into very small pieces. Add the turmeric and cook for 2 minutes or until meat has turned brown.
4. Add tomato paste and stir for 1-2 minutes. When you notice the color of the paste changing (should turn brown), it is done.
5. Add water and turn the temperature to high heat. When it starts to boil, turn the heat to low and add salt.
6. Let cook for 15 minutes and stir 2-3 times. When the water is evaporated, turn off the heat.
7.(To make the tadig; you can skip this part if you want): In a sauce pan (big enough to fit pasta and sauce), add 3 tblsp oil and heat on stove for 45 seconds on high heat.
8. Remove pan from heat and add 1 layer of sliced potatoes (enough to cover the bottom of the pan).
9. Add a bit of pasta on top and then a layer of the meat sauce. Keep layering until you’ve used all of the pasta/sauce.
10. Drizzle 2-3 tblsp oil on top of the spaghetti and cover.
11. Place back on the stove on high heat for 45 seconds (if you are making the tadig) and then decrease heat to low and cook for 45 minutes.
12. After 45 minutes, stir the spaghetti and serve! If you made the Tadig, scrape the potatoes from the bottom of the pan and serve on the side. Don’t eat the hard spaghetti at the bottom, unless you’re into that.
Category: Persian Recipes