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Persian Spaghetti Macaroni

Macaroni – A Persian-style Pasta

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 5 People 1x
  • Diet: Vegan


A Vegan Persian Pasta


Units Scale
  • 1 small yellow onion julienned
  • 4 garlic cloves julienned
  • 1 tsp. turmeric
  • 1/2 tsp. black pepper
  • 1/2 tsp. oregano
  • 1 tsp. salt
  • 1 cup chopped mushrooms
  • 1 broccoli head julienned
  • 2 carrots julienned
  • 24 oz jar of plain spaghetti sauce
  • 1 package of spaghetti (or other pasta of choice)
  • Cooking oil

Potato Tahdig

  • 1 potato washed, peeled and cut into 45 slices
  • 1 Tbsp. oil
  • 2 Tbsp. water
  • 1/4 tsp. turmeric


  1. Prepare Sauce
    • Add 1 Tbsp. oil in a large pan on medium heat.
    • Add onion and sauté until golden.
    • Add garlic and sauté another 1 minute.
    • Add turmeric, black pepper, oregano and salt.
    • Add broccoli and carrots, and sauté for 3 minutes.
    • Add mushrooms and sauté until mushrooms are caramelized.
    • Add jar of spaghetti sauce. Simmer on medium/low heat for 5-10 minutes.
  2. Prepare Pasta
    • Prepare pasta according to its package instructions. Drain pasta.
  3. Layer Pasta and Sauce
    • Add 1 Tbsp. oil, 2 Tbsp. water, 1/4 tsp. turmeric to bottom of Persian rice cooker (or large non-stick pot with a lid).
    • Add sliced potato at the bottom of the pot.
    • 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.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian