PERSIAN MAKARONI WITH TAHDIG
SERVES 4–6
1½ cups olive oil
4 brown onions, diced
2 tsp ground turmeric
2 tsp freshly ground black pepper
300g minced beef
1 green capsicum, diced
3 tbsp tomato paste
2 tomatoes, diced
300g button mushrooms, sliced
500g angel-hair spaghetti
1 potato, cut into slices 5mm thick
Heat ½ cup of olive oil in a large frypan over medium heat. Add onion and cook for 10 minutes or until soft. Add turmeric and pepper and stir to combine, then add beef, capsicum, tomato paste and tomato and cook, stirring occasionally, for 10 minutes. Add mushroom and 2 tsp salt and cook for another 10 minutes or until mixture is thick and reduced. Remove from heat. Meanwhile, bring a large saucepan of salted water to the boil. Heat remaining oil in a wide, shallow non-stick saucepan over high heat. Add potato and spread out slices in an even layer to cover base of pan. Add pasta and sauce, then cover with a lid wrapped in a clean tea towel, reduce heat to low and cook for 20 minutes. To serve, carefully invert saucepan onto a serving dish to reveal potato tahdig. Or divide pasta among plates and serve with tahdig on the side.
