Persian Spaghetti with Potato Tahdig
- Number of Servings: 6
Ingredients
1 pound ground beef1 pound of spaghetti pasta1 large onion, finely chopped 1 large tomato, skin removed and diced2-3 cloves of garlic, minced1 can of tomato sauce (16 ounces) 1/3 teaspoon turmeric1-2 tablespoons of chopped flat-leaf parsley Salt and pepperWaterOil
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: 6
Recipe submitted by SparkPeople user MGHARIBI.
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: 6
Recipe submitted by SparkPeople user MGHARIBI.
Nutritional Info 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
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