Persian spaghetti, also known as makaroni, is a beloved comfort dish in Iranian cuisine, famous for its irresistibly crispy tahdig at the bottom of the pot. Traditionally made with spaghetti, this version uses lasagna sheets layered at the bottom to create an extra crunchy, golden tahdig that cracks when you lift it out. The result is a deeply satisfying contrast between tender, spiced pasta and a shatteringly crisp base.

This Persian spaghetti makaroni tahdig is cooked using the classic steaming method that allows the flavors to meld while forming that iconic crust. The lasagna sheets absorb just enough moisture to stay structured while crisping beautifully in oil, making them an ideal foundation for tahdig. It is a foolproof way to achieve dramatic, restaurant style results at home, even if you are new to making tahdig.

Getting the perfect crispy tahdig is all about patience and heat control. A generous layer of oil at the bottom of the pot helps the lasagna sheets fry gently while the pasta above steams. Keeping the heat on low to medium allows the bottom to turn evenly golden without burning, which is especially important when using lasagna sheets since they create a thicker, more dramatic crust. As the pasta cooks, the aroma changes from tomato and spice to a subtle toasted note, signaling that the tahdig is forming.

The crispy lasagna sheet tahdig is the most addictive part of this dish. It is crunchy, savory, and deeply comforting all at once, with a texture that contrasts perfectly against the soft pasta layered above. Once it hits the table, it becomes the center of attention. Plates are quietly angled toward it, forks hover nearby, and suddenly everyone wants the piece with the most crunch. In true Persian fashion, this is the part of the meal people remember and argue over long after dinner is done.

One of the most satisfying moments of making Persian spaghetti makaroni is the flip. Carefully inverting the pot onto a platter to reveal the tahdig never gets old. The golden lasagna sheets release in one dramatic piece, crackling as they hit the plate. It is equal parts nerve wracking and exciting, and when it comes out perfectly intact, it feels like a small kitchen victory worth celebrating. Even if it breaks slightly, it disappears just as fast.

This dish is more than just pasta. It is a ritual, a technique, and a shared experience that brings people into the kitchen to watch and wait for that final reveal. Persian spaghetti with lasagna sheet tahdig is the kind of recipe that turns an ordinary dinner into a moment everyone gathers around, ready for the flip and eager for the crunch.

Substitutions and Variations

• Lasagna sheets
  You can substitute with spaghetti, linguine, or broken pasta. If using spaghetti, arrange it tightly at the bottom and increase oil slightly to help it crisp evenly.
• Protein
  Ground beef can be replaced with ground turkey, chicken, lentils, or finely chopped mushrooms for a vegetarian option.
• Tomato paste
  Crushed tomatoes or tomato sauce can be used, but reduce added water to prevent sogginess.
• Spices
  Cinnamon, turmeric, and paprika are traditional. You can adjust heat with chili flakes.
• Oil
  Neutral oils like avocado or grapeseed work best, but olive oil can be used for a richer flavor.
• Potato tahdig option
  If you do not have lasagna sheets, thinly sliced potatoes layered at the bottom make an excellent alternative.

Print

Makaroni Persian Spaghetti (Tahdig)

Recipe by Julia Vuong

0.0 from 0 votes

Course: MainCuisine: Persian

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 10 oz 10 dry spaghetti

• 4 sheets 4 lasagna

• 1 lb 1 ground beef

• 1/2 cup 1/2 jarred tomato sauce

• 3 tbsp 3 tomato paste

• 1/2 1/2 onion

• 3 3 minced garlic cloves

• 1/2 tbsp 1/2 garlic salt

• 1 tsp 1 paprika

• 1 tsp 1 sugar

• 1 tsp 1 chili flakes

• 1 tsp 1 garlic powder

• 1/2 tsp 1/2 turmeric

• 1/4 tsp 1/4 cinnamon

• 1 tsp 1 lemon juice

• 4 tbsp 4 neutral oil (avocado, vegetable, canola)

Directions

• Cook the pasta
  Bring a large pot of well salted water to a boil. Cook the spaghetti and lasagna sheets until very al dente, about 2 minutes less than package directions. Drain and set aside.
• Make the meat sauce
  Heat 1 tbsp oil in a pan over medium heat. Add the diced onion and minced garlic and cook until soft and lightly golden. Add the tomato paste and cook for 2 to 3 minutes until darkened and fragrant. Add the ground beef and cook until browned, breaking it up well.
  Stir in turmeric, paprika, cinnamon, garlic powder, garlic salt, sugar, and chili flakes. Stir in your choice of jarred tomato sauce, add a squeeze of lemon juice, and simmer for 3 minutes. Turn off heat.
• Prepare the tahdig base
  In a nonstick or well seasoned pot, add remaining 3 tbsp oil. Arrange the lasagna sheets in a single layer at the bottom, breaking pieces to fully cover the base.
• Layer the pasta
  Layer the drained spaghetti with the meat sauce until all gone. Do not disturb the lasagna sheets at the bottom. Use the back of a spoon to level the top.
  Using the handle of a wooden spoon, poke 3 to 4 holes down through the pasta to allow steam to escape.
• Steam and crisp
  Cover the lid with a clean kitchen towel or paper towels and place it tightly on the pot.
  Cook on medium low heat for 3 to 4 minutes until you hear a faint sizzling sound. Reduce heat to low and continue cooking for 35 to 40 minutes. Rotate the pot once or twice if your burner heats unevenly. Check every 5 minutes after 20 minutes to make sure the bottom does not burn.
• Release and flip
  Turn off heat and let rest for 5 minutes. Run a spatula around the edges to loosen. Place a large plate over the pot and confidently flip.
  The lasagna sheet tahdig should release golden, crispy, and intact.
• Serve with ketchup for dipping and enjoy!