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Persian-Style Spaghetti with TAHDIG

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.


  • 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)


  1. 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.

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