Persian Spaghetti | You’ve Never Tasted Spaghetti Like This

Persian Spaghetti is made with a savory ground beef and tomato sauce, tossed with spaghetti, then steamed Persian-style over sliced potatoes. The final steaming brings the flavors together and gives you that golden potato layer underneath. Ingredients 500 g spaghetti 300 g ground beef 1 medium onion or 3 small onions, thinly sliced 1 medium bell pepper, diced 4 small tomatoes or 2 medium tomatoes, diced 2 medium potatoes, sliced into medium-thick rounds 4 tbsp tomato paste Oil, as needed Spices 1 tsp turmeric 1 tsp black pepper 1 tsp paprika ½ tsp red pepper flakes 1 tsp salt 1 tsp salt for the spaghetti water Instructions 1. Prepare the vegetables. Thinly slice the onion. Dice the bell pepper and tomatoes. Slice the potatoes into medium-thick rounds. 2. Cook the onion. Heat a little oil in a large pan over medium heat. Add the onion and cook until soft and lightly golden. 3. Add the turmeric. Add the turmeric and cook for about 30 seconds. 4. Cook the beef. Add the ground beef and increase the heat to medium-high. Cook for 7 to 10 minutes, breaking it apart and mixing it well with the onion. 5. Cook the tomato paste. Make a space in the center of the pan. Add 4 tablespoons of tomato paste directly to the hot pan. Do not mix it into the meat yet. Cook for 1 to 2 minutes, then mix everything together. 6. Add the spices. Add the black pepper, paprika, red pepper flakes, and salt. Mix well. 7. Finish the sauce. Add the diced tomatoes and bell pepper. Cook for another 2 to 3 minutes so the bell pepper stays slightly crisp. If the sauce looks too dry, add a small splash of hot water. 8. Snap the spaghetti in half. Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the spaghetti and cook for 10 minutes, then drain. 9. Toss together. Add the drained spaghetti to the sauce and toss until evenly coated. 10. Prepare the potatoes. Add a little oil to the bottom of a nonstick pot. Arrange the potato slices in a single layer. 11. Add the spaghetti. Increase the heat to medium-high and add the spaghetti mixture over the potatoes. 12. Build up the steam. Cover the pot and keep it over medium-high heat for about 5 minutes. 13. Steam Persian-style. Reduce the heat to low and steam for 25 to 30 minutes. If using the traditional dam method, wrap the lid with a clean kitchen towel and keep the towel safely away from the heat. Serve With Serve with Shirazi salad, yogurt, olives, and sabzi khordan with tareh, fresh mint, and Persian basil. Nooshe-e jaan! 💛 #Spaghetti #PersianSpaghetti #IranianFood #PersianFood #SpaghettiRecipe