In Iran the most common type of pasta dish is made by steam-cooking macaroni, mixed with a thick meaty sauce. The method is basically the same as cooking mixed rice, or polow. Back in Shiraz, my mom, my sisters, and later myself used to make “macaroni” at least once a week for dinner, and I used to love it. For some reason, thought, I quite cooking it once I learned to cook pasta varieties served with sauce on the side. Just a couple of nights ago, I made a nostalgic “trip” and cooked Iranian style macaroni after what seems like ages! It turned so good that I thought it is worth sharing.
Ingredients (serves 3-4): Ground beef or veal, 300 grams. Macaroni pasta, or any type of medium to thick hollow noodles, 300 gr. Onion, 1 medium , thinly sliced. Tomato paste, ½ small can (4-5 tbsp.), dissolved in twice as much lukewarm water. Turmeric, 2 tea spoons. Olive oil, 4 tbsp. Salt and pepper to taste. Water. Optional: chopped parsley, 1 tbsp. Chopped bell pepper, 1 tbsp. Potato, 1 large, peeled, washed, and sliced in round shape for tahdig (bottom-of-the-pot).