Beef / Pork

Persian Spaghetti with Potato Tahdig is for Dinner.

Persian Spaghetti with Potato Tahdig takes several minutes to prepare.

Persian Spaghetti with Potato Tahdig takes several minutes to cook.

Persian Spaghetti with Potato Tahdig makes 6 servings.

The ingredients for Persian Spaghetti with Potato Tahdig are:

1 pound ground beef
1 pound of spaghetti pasta
1 large onion, finely chopped
1 large tomato, skin removed and diced
2-3 cloves of garlic, minced
1 can of tomato sauce (16 ounces)
1/3 teaspoon turmeric
1-2 tablespoons of chopped flat-leaf parsley
Salt and pepper
Water
Oil

Here is how you make Persian Spaghetti with Potato Tahdig:

Method:1. In a skillet heat 2 tablespoons of oil and saute onion over medium heat until translucent. Add the garlic and saute for 2-3 minutes. Add turmeric, stir and continue cooking for another minute or two before adding the beef. Brown ground beef on all sides and break into tiny pieces with a fork. Scoop out any excess fat. Salt and pepper to taste. Add in the tomatoes and the tomato sauce and 1/2 cup of water. Cover and cook on medium-low heat for 20-30 minutes. Taste and adjust the seasoning. 2. In the meantime, bring large pot of water to boil and cook the noodles according to the package instructions but drain 2-3 minutes before it becomes al-dente, since they'll cook further later on when combined with the sauce in the same pot. 3. In a non-stick heavy-bottomed pot, heat 2 tablespoons of oil, add a pinch of turmeric and swirl the pot around to evenly coat the bottom. Add a layer of the noodles, then a layer of the meat sauce, and continue layering till both the sauce and the noodles are done. Place a clean and soft kitchen towel between the pot and the lid. Close tightly and cook on medium to low heat for about 45-50 minutes. The longer you cook it, the thicker the crust but you also don't want to risk getting it burned. 4. To serve, place a large serving platter over the pot, and with a kitchen towel hold on to the sides of the pot and carefully turn over the pot to get the pasta with it's tah-dig intact and in one piece. Cut into it as if you are cutting a slice of a cake. Or, spoon noodles and the sauce mixture onto a platter and sprinkle with freshly chopped parsley. Remove the crust gently and place on the side of the platter or on a separate dish. Enjoy!Number of Servings: 6Recipe submitted by SparkPeople user MGHARIBI.

The nutritional information for Persian Spaghetti with Potato Tahdig is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 499.7

• Total Fat: 14.7 g
• Cholesterol: 54.1 mg
• Sodium: 1,243.3 mg
• Total Carbs: 72.5 g
• Dietary Fiber: 10.6 g
• Protein: 27.2 g