Macaroni ~ Persian Style Spaghetti
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 lbs ground beef
  • 1 onion
  • 5 cloves garlic
  • 1 tsp turmeric
  • 1 tbsp advieh
  • 3 cups tomato sauce
  • 3 tbsp tomato paste
  • 1 lb spaghetti
  • 3 tbsp brewed saffron
  • 3 tbsp canola oil
  • salt & pepper
  • olive oil
  1. Small dice onion and sauté until just golden in olive oil.
  2. Add minced garlic and cook for a couple of minutes longer.
  3. Add turmeric and advieh. Mix and continue cooking for 2 minutes longer.
  4. Add ground beef. Season with salt and pepper. Sauté until beef is browned.
  5. Add tomato sauce, cover and bring to a simmer on medium low.
  6. Add tomato paste, mix well, cover and simmer on medium low for an hour and half. Stir occasionally.
  7. Cook spaghetti according to the package's instructions until al dente.
  8. Drain pasta. Reserve one cup of the noodles and toss the rest with the meat sauce.
  9. Gently toss the one cup of noodle with ½ tsp of canola oil.
  10. To a non-stick pot add brewed saffron, canola oil, and 3 to 4 tablespoons of water. Mix the ingredients.
  11. Place the plain noodles and spread them evenly at the bottom of the pot.
  12. Add the tossed pasta. Create 5 holes with the back of a spatula.
  13. Cover the pot and cook on high for 10 minutes.
  14. Place a towel around the lid and continue to cook on low for 1 hour.
  15. Invert the Macaroni onto a serving plater and serve!
Recipe by My Persian Kitchen at