Upside-Down Persian Macaroni With The Crunchy Bottom Layer (Tah-Dig)

In one of my earlier posts, I wrote about Persian macaroni. This is a revisit, with a special focus on making the ته دیگ ماکارونی (macaroni tahdig), that golden crust at the bottom of the pan. It's where the noodles meet the hot oil with a pinch of turmeric and transform into a flavorful and golden crunchy layer.

A good tahdig is crispy but not burned, crunchy but not hard. Those familiar with Persian food know that tahdig is one of the most sought-after parts of any rice dish. Personally, I often prefer the flavorful tahdig to the fluffy, aromatic rice itself!  

Noodles, too, make a delicious tahdig when used in pasta dishes. And if your tahdig turns out a bit harder than you expected, simply spoon a bit of sauce over it and spread it to soften before taking the first bite. Here's a link to my other tahdig recipe: The Art of Making Persian Tah-Dig.

For a family of six kids, simple, easy Persian-style macaroni and pasta with ground meat and tomato sauce always had a place on our dinner table while growing up. It was one of my favorite dishes then, and now I enjoy making it for my family. Back home, my mother always cooked pasta with the hollow spaghetti noodles (bucatini). I loved those hollow noodles, and I've looked for them many times while grocery shopping here, but they are hard to find. It seems that they aren't as popular as the other kinds of noodle varieties in most stores. 

Macaroni Tah Dig - Upside-Down Persian Macaroni with the Crunchy Bottom Layer

Ingredients

Serves 6-8

-1 pound ground beef
-1 pound spaghetti 
-1 large onion, finely chopped
-1 large tomato, peeled and diced
-2-3 cloves of garlic, minced
-1 can (16 oz) tomato sauce 
-1/3 teaspoon turmeric
-2 tablespoons chopped flat-leaf parsley
-Salt and freshly ground black pepper to taste
Olive oil

Method:

1. In a large skillet, heat 3 tablespoons of oil over medium-high heat. Add the onions, and sauté until translucent. Stir in the garlic and saute for another 2-3 minutes. Add the turmeric, and continue cooking for another minute before adding the ground beef. Break the beef into tiny pieces with a fork and brown evenly. Scoop out any excess fat. Season with salt and pepper. Add the diced tomatoes, tomato sauce, and 1/2 cup of water. Cover and cook on medium-low heat for 20-30 minutes. Taste and adjust seasoning.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, but drain 2-3 minutes before they become al dente (it will finish cooking later with the sauce).
3. In a non-stick heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add a pinch of turmeric and swirl to evenly coat the bottom of the pot. Add a layer of the noodles, then a layer of the meat sauce, continuing to layer until all are used up, finishing with a layer of noodles. Place a clean, soft kitchen towel over the pot and secure the lid. Cook on medium-low heat for about 45-50 minutes. 
4. To serve, place a large serving platter over the pot. Using a kitchen towel, hold on to the sides of the pot and carefully invert the pot so the macaroni releases onto the platter. Cut it as you would a cake, or spoon noodles and the sauce mixture onto a platter and sprinkle with fresh chopped parsley. Gently remove the crust and serve it on the side or on top.

Enjoy!

Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a simple yet comforting rice dish that comes together quickly when you want something delicious without spending too much time in the kitchen. 

Rice with lentils isn't typically served at formal gatherings, but it's a favorite for family meals and get-togethers. That's how I love to serve it. You can enjoy adas polow on its own, or pair it with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice, or cook it with rice and lentils in the same pot. 



Adas Polow (Rice with Lentils)

Ingredients

Serves 4-6

-2 1/2 cups basmati rice 

-1 1/2 cups dried lentils

-1 small onion, finely chopped
-1/4 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-Dash of cinnamon
-1/4 teaspoon turmeric
-Salt and pepper to taste
-Vegetable oil or olive oil

Toppings:

-Fried onion
-1/2 cup raisins
-1/2 cup chopped medjool dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot with  3 cups of water, and bring to a boil on medium-high heat. Reduce the heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 30 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse the rice 2-3 times with cool water, soak in 4-5 cups of water with 2-3 tablespoons of salt for a couple of hours. 
3. In a small pan, sauté the chopped onion in 3 tablespoons of oil over medium heat until softened. Add turmeric, stir, add the raisins, dates, and a dash of cinnamon. Sauté lightly for 2-3 minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. Drain the soaked rice and add it to the boiling water. Boil for about 10 minutes until the grains are firm in the center but soft on the outside. Drain and rinse with cool water.  
5. Wash the pot and return it to the heat. Add 3 tablespoons of oil. Using a large spatula, layer the rice and lentils in the pot. Start with rice, then lentils, repeating until all are used, forming a pyramid shape. Pour the saffron water evenly over the top. To allow steam to escape, make 3-4 holes in the rice with the spatula handle. 
6. Cover and cook over medium-high heat for 10 minutes until the rice starts steaming. Reduce the heat to medium-low, and steam the rice gently for another 45-50 minutes.

Transfer the rice to a large platter. Top with fried onions, raisins, and dates. Serve warm with mast o khiar and salad shirazi.

Enjoy!

Polow - Persian Rice

پلو Polow is a staple of Persian cuisine, the centerpiece of countless meals. No two rice dishes are ever quite the same, each with its own flavor, texture, and traditions. The most prized rice is black-tail rice (dom-siah), a fragrant variety similar to Indian basmati rice. The classic Persian method for cooking rice involves parboiling it first, then steaming until each grain is tender, separate, and fluffy.

Polow Zaferani - Persian Saffron Rice

Ingredients

Serves 4

-2 1/2 cups long-grain white basmati rice
-1/2 teaspoon crushed saffron dissolved in 3-4 tablespoons of hot water
-Butter or vegetable oil
-Salt

Method:

1. In a large bowl, rinse the rice with cool water several times to remove excess starch. Soak the rice in 6 cups of cool water with 2-3 tablespoons of salt, and set aside for at least 1-2 hours.
2. Bring 6 cups of water to a rapid boil in a large non-stick pot over medium-high heat. 
3. Drain the soaked rice and add it to the boiling water. Return to a boil and cook for 7 minutes, or until the grains are elongated, soft on the outside, and firm in the center. Drain and rinse under cool running water.
4. Rinse and dry the pot. Add 3 tablespoons of oil and 1 tablespoon of the saffron-water mixture to the bottom. Using a large spatula, gently spoon the parboiled rice into the pot, shaping it into a pyramid mound away from the sides. Make 4-5 holes in the rice with the spatula handle to help the steam escape. 
5. Cover and cook the rice for 7-10 minutes or until steam begins to rise. Pour 3 tablespoons of melted butter and the remaining saffron mixture over the rice, and add 1/4 cup of water around the edges. Wrap the pot lid in a clean kitchen towel (dam-koni) to absorb excess moisture, cover tightly, reduce the heat to low, and steam for 45-50 minutes.

To serve, gently spoon the fluffy rice onto a platter and top or serve alongside the tahdig. 

Enjoy!