Vegan Persian Macaroni

Vegan Persian Macaroni features a crispy tahdig crust. This is a versatile recipe that can be made vegetable-packed or Bolognese style, using a plant-based crumble.

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Why You’ll Love Vegan Persian Macaroni

• Tahdig makes everything better, even pasta. Macaroni is the Persian version of Italian spaghetti. The pasta is steamed similar to Persian rice to create a delicious crispy crust (tahdig) at the bottom of the pot.
• Persian Macaroni is usually made with spaghetti, but it can be made with other types of pasta.
• While Persian Macaroni is traditionally made with a Bolognese-type sauce, this is a great way to pack in vegetables. This recipe uses broccoli, mushrooms, and carrots. If a bolognese is preferred, however, you can use a plant-based crumble.
• This recipe can be made gluten-free using a gluten-free pasta. My preferred brand is Jovial.

Ingredients/Equipment Notes

To make this delicious vegan Persian Macaroni, you will need the following ingredients (full measurements are in the recipe card below):

• small yellow onion julienned
• garlic cloves julienned
• turmeric
• black pepper
• oregano
• salt
• chopped mushrooms
• broccoli head julienned
• carrots julienned
• 24 oz jar of plain spaghetti sauce
• chopped cilantro (optional)
• 1 package of spaghetti (or other pasta of choice – gluten-free option as well)
• Cooking oil
• 1 russet potato washed, peeled and cut into 4-5 slices (optional)

You will also need the following equipment:

• A Persian rice cooker is recommended OR non-stick pot

How to Make the Best Persian Macaroni

• Prepare Sauce
  • Add 2 Tbsp. oil in a large pan on medium heat.
  • Next, add onion and sauté until golden.
  • Now add garlic and sauté another 1 minute.
  • Add turmeric, black pepper, oregano and salt.
  • Now add mushroom, and saute until caramelized.
  • Add carrots, and sauté for 3 minutes.
  • Add broccoli.
  • Add jar of spaghetti sauce. Simmer on medium/low heat for 10 minutes. Add cilantro (optional).
• Add 1 Tbsp salt and 1 Tbsp oil to large pot of water. Prepare pasta according to its package instructions. Drain pasta. For gluten-free option, cooking about 4 minutes less time.
• Layer Pasta and Sauce
  • Add 1 Tbsp. oil and 1/4 tsp. turmeric to bottom of Persian rice cooker (or large non-stick pot with a lid).
  • Add sliced russet potato at the bottom of the pot for potato tahdig option.
  • Layer the pasta over the sliced potatoes, layer sauce, and continue layering with the sauce as the last layer.
• Cook 45-50 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 45-50 minutes on medium/low heat).
• To serve, hold a serving platter tightly over the pot and flip over to release the entire pasta dish onto the platter with the tahdig on top.

How to Serve Persian Macaroni

Serve Persian Macaroni like Persian rice. Invert it over a plate and serve it like a cake with crispy tahdig on top. The tahdig can be a potato tahdig as in this recipe or made from the pasta itself or a thin bread like lavash. Other ways to serve Persian Macaroni are with:

• ketchup
• Torshi (Persian pickled vegetables)

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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