Middle Eastern Layered Spaghetti Recipe
Iranian Style Spaghetti Recipe
Introduction
Spaghetti, an Italian favorite, has been adapted uniquely in Iranian cuisine. The Iranian version is distinguished by its layered cooking method with minced meat and draining technique. This dish can be modified for diabetics using whole wheat pasta, while seniors can reduce salt intake. Athletes can increase protein content, and for children, it's a nutritious meal with adjusted spices.
Benefits :
- Excellent source of protein and carbohydrates
- Satisfying and energizing
- Ideal for athletes
- Quick and easy preparation
Considerations :
- Relatively high in calories
- High carbohydrate content for diabetics
- High sodium content for those with hypertension
Ingredients For 4 Serves
Spaghetti | 500g (1.1 lbs) |
Ground beef | 300g (0.66 lbs) |
Onions | 2 medium |
Tomato paste | 2 tablespoons |
Vegetable oil | 4 tablespoons (+ 2 tbsp for pasta water) |
Salt | to taste |
to taste | To taste |
black pepper | To taste |
turmeric | to taste |
Cinnamon | ¼ teaspoon |
cook time
Preparation Time | 15 minutes |
Cooking Time | 45 minutes |
Total Time | 1 hour |
Nutrition Facts (per serving)
Calories | 550 calories |
Fat | 15 grams |
Protein | 25 grams |
Carbohydrates | 80 grams |
Fiber | 3 grams |
Let's get started
Step 1
Prepare the Meat Sauce:
- Sauté diced onions in oil until golden
- Add ground beef and brown it
- Season with salt, pepper, and turmeric
- Add tomato paste and sauté until fragrant
- Add a little water and simmer until meat is fully cooked
- Finish with a sprinkle of cinnamon
Step 2
Cook the Pasta:
- Bring a large pot of water to boil
- Once boiling, add salt and 2 tablespoons of oil
- Add spaghetti to the boiling water
- Cook for 7-8 minutes until al dente
- Drain completely in a colander
Step 3
Layering and Steaming:
- Oil the bottom of the pot (for tahdig/crispy bottom)
- Optional: arrange sliced potatoes at the bottom for potato tahdig
- Layer spaghetti and meat sauce alternately
- Final layer should be spaghetti
- Reduce heat and steam for 30-40 minutes
Pro Tips:
For steaming, use a clean cotton cloth (not paper towel) to absorb steam
- If the pot lid has holes, no cloth is needed
- Drizzle oil between layers to prevent sticking
- Create holes with the back of a spoon for better steam distribution
- For better tahdig, mix saffron with oil and pour at the bottom
Chef's Notes:
- For best results, don't overcook the pasta during the initial boiling
- The layering technique is crucial for authentic Iranian-style results
- Can be prepared in advance and reheated
- Leftovers can be stored in the refrigerator for up to 3 days
- Perfect for family gatherings and meal prep
This recipe combines Italian pasta tradition with Iranian cooking techniques, creating a unique and delicious fusion dish that's become a staple in Iranian households.
