Crispy Persian Spaghetti

As part of my "Kid Approved Kitchen" Series: Discover an easy and fun version of a classic Persian pasta dish that your kids will love!

A perfectly golden crispy Persian macaroni, known as "Makaroni," with delightfully burnt edges, ready to be served.

Persian Macaroni, also known as "Makaroni"

If you grew up in a Persian household, you already know Makaroni is not your average spaghetti. It’s layered, crispy, savory, and full of nostalgic flavor. This dish has always been a favorite of mine, and now it’s one of my kids’ most requested meals.

This version is simple, flavorful, and uses pantry staples to create something that feels extra special. The crispy bottom layer (similar to tahdig) makes this pasta unlike anything else. For an even more traditional touch, you can layer thinly sliced potatoes at the bottom before adding the pasta for extra crunch and flavor. It’s hearty, satisfying, and perfect for feeding the whole family.

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Ingredients

• 1 yellow onion, finely chopped

• 1 lb ground beef

• 2 tablespoons tomato paste (I used Zarrin brand)

• Spaghetti of your choice (I used whole wheat)

• 3 tablespoons avocado oil

• Salt, to taste

• Pepper, to taste

• 1 teaspoon turmeric

Optional: A pinch of saffron (optional, but adds beautiful color and aroma)

Serves: 5

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Instructions

1. Boil the Pasta- Bring a large pot of salted water to a boil. Add your spaghetti and cook until al dente according to the package instructions (about 8 minutes). Once done,

   drain the pasta using a colander and set aside.

2. Make the Meat Sauce- While the pasta is boiling, finely chop the onion. In a non-stick pan (I use my trusty Caraway pan), sauté the onions in a bit of oil over medium heat until soft and translucent.

3. Season the onions with turmeric, salt, and pepper. Then add in the ground beef, breaking it up and mixing until fully browned and combined.

4. Stir in 2 tablespoons of tomato paste and mix well. Cover with a lid and let it simmer on low heat while you prepare the next step.

5. Add 3 tablespoons of avocado oil to the bottom of the same pot you used to boil the pasta.

Start layering:

• Add a thin layer (about ⅓) of the cooked spaghetti to the pot and press down lightly so it's even.

• Spoon 2–3 ladles of the meat sauce over the pasta.

• Repeat the layers until you run out, ending with a layer of meat sauce on top.

6. Steam and Crisp- Wrap the lid with a clean kitchen towel or a paper towel to catch moisture, and place it tightly on the pot.

7. Cook over low heat for 45 minutes, allowing the flavors to meld and the bottom to crisp.

8. Finish with 5 minutes on medium-high heat to form a golden, crispy crust.

9. Flip and Serve- To serve, place a large plate or platter over the pot, then carefully flip the pot upside down. The pasta should release in a golden, layered round with crispy edges.

10. Slice and serve hot!

Yasi Kiani and her daughter enjoy a shared moment tasting a "Kid Approved Kitchen" Persian crispy spaghetti dish, Makaroni, in their kitchen.

This Persian-style spaghetti is comfort food at its best—rich, savory, and layered with texture and flavor. The crispy bottom is always the most fought-over part in my house. It’s a dish that feels both nostalgic and satisfying, and it’s become a regular in our weekly dinner rotation.

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