Pasta Tahdig
Iranians put potato or Naan slices at the bottom of the pot and get delicious crispy pieces in the end that taste and sound absolutely divine when chewed. Everyone will love this pasta Tahdig, so make sure to try it!
In this post, I will explain the steps involved in making Persian Macaroni with potato Tahdig, and as a bonus, bread (naan) Tahdig as well!
How do Iranians make Macaroni Ba Tahdig?
Before we get started, it is important to note that in Iran, the term “Macaroni” and “Pasta” are interchangeable. Iranians have a different method of making spaghetti than other countries.
This step helps integrate more of the pasta sauce into the pasta and also creates the gorgeous golden Tahdig at the bottom.
Pasta Tahdig recipe:
To make a delicious Persian pasta Tahdig, prepare the mentioned ingredients and follow these steps:
Step 1- Preparation:
1- peel the potatoes and let them dry. These will be sliced and put at the bottom of the pot to create the delicious and crispy Tahdig.
2- Bring water to boil. Add the soy grains and let them boil for 30-60 minutes. Remove them from the pot and squeeze them to dry.
Wash the tomatoes. Cut the calyx. Chop up the tomatoes and pour them in a blender.
4- fine-dice the mushrooms.
5- Dice the bell peppers.
Step 2 - Prepare the pasta sauce:
1- Start with dicing the onions. Sauté them until translucent and add the bell peppers.
2- Grate or crush the garlic before adding.
3- Add the cooked soy and let them change color and fry. At this point, add the spices and sauté. Add the mushrooms at the end and sauté for 3 minutes.
4- Add the tomato purée.
5- Add sal.
Step 3 - Boiling the pasta:
1- Pour water in a pot and bring to boil.
2- Break the pasta into two and pour them inside the water.
3- Cook for 5-8 minutes (follow the instructions on the box).
4- Pour the cooked pasta in a colander and pour cold water on them. If some pastas are clumped together, try and break them apart as best as you can.
Step 4 – Preparing the Persian Pasta Tahdig (Potato Tahdig):
Now we get to the exciting part!
- The potatoes should be completely dry. Cut the potatoes into rounds with a thickness of less than half a centimeter.
- Place the pot on heat. Add 7 tablespoons of oil. Let the oil warm up.
- After one side gets golden and crispy, flip them. They don’t need to brown.
- Add the cooked pasta in 3 layers, and between each layer, add the sauce.
Most important tip for having a crispy Tahdig:
Temperature is very important. Always tune the temperature and cooking time so the Tahdig becomes crispy. If the temperature is too low, the Tahdig becomes soggy and if it’s too high, it burns. So don’t lower the temperature too much.
Different types of Pasta Tahdig
You can use different ingredients for your Pasta Tahdig:
1- Potato Tahdig as I explained
2- Naan Tahdig (instead of potatoes, cut up some naan and place at the bottom of the pot)
3- Pasta Tahdig (you don’t need to place anything at the bottom of the pot. The bottom layer of the pasta and sauce will turn into a crunchy Tahdig. But you need to generously oil up the pot.)
Is it necessary to use herbs in Macaroni?
Herbs will give a unique and beautiful color to your dish and improve its taste. You can use either fresh or dried herbs.
Which side dishes go well with Macaroni and Tahdig?
Tahdig itself counts as a side dish with the pasta. But Iranians usually serve it with herbs, Shirazi salad, yogurt or Torshi.
Conclusion
Tahdig and Macaroni are inseparable and insanely popular parts of Iranian cuisine.
If you have never tried this, make sure you do so as soon as possible. Just make a simple pasta and make the Tahdig according to the recipe I wrote, everyone will fall in love with it!
Let me know the results if you make this recipe. Did it turn crispy and gold or not?
