Our Persian-style spaghetti tahdig, prepared in the beloved TAHDIGLOVER's pot, is a dish that promises to delight your senses and leave you craving for more.
Ingredients:
Spaghetti (enough for your desired serving size)
1/2 medium-sized onion, finely chopped
120 grams of minced beef
Salt and pepper (to taste)
Turmeric powder (to taste)
1 teaspoon of lime juice
1 tablespoon of tomato purée
3 tablespoons of canned chopped tomatoes
Olive oil
Brewed Saffron (for that golden Tahdig)
Broth (for added flavour)
Instructions:
Preparing the Spaghetti Bolognese Sauce:
Heat a tablespoon of olive oil in a pan over medium heat. Add the finely chopped onion and sauté until it turns translucent.
Add the minced beef to the pan and cook until it browns evenly, breaking it apart with a spoon.
Stir in the tomato purée and fry it, then add the canned chopped tomatoes after 5 minutes, and allow the mixture to simmer for a few minutes.
Season the sauce with salt, pepper, and turmeric powder according to your taste preferences and then add lime juice.
Let the sauce cook on low heat, allowing the flavours to meld together and the sauce to thicken.
2. Preparing the Tahdig:
Cook the spaghetti according to the package instructions until it's al dente. Drain and set aside.
In a tahdig lover's pot, drizzle a teaspoon of olive oil and add a dash of saffron threads soaked in warm water or broth to infuse the oil with its golden hue.
Arrange a layer of cooked spaghetti at the bottom of the pot, forming the base of your Tahdig.
Spoon a generous layer of the prepared spaghetti Bolognese sauce over the spaghetti layer, ensuring even distribution.
Continue layering the spaghetti and sauce until you've used up all your ingredients, finishing with a layer of spaghetti on top.
3. Cooking the Tahdig:
Preheat your oven to 190°C (375°F).
Cover the pot with its lid
Place the pot in the preheated oven and bake for about 50 minutes, or until the spaghetti forms a crispy golden crust (Tahdig) on the bottom.