Persian Veggie Macaroni

Persian Veggie Macaroni

is a plant-based twist on the traditional Persian macaroni dish, packed with vegetables and spices. It’s a comforting, hearty meal with a crispy tahdig layer that makes it uniquely Persian. Here’s how the veggie version typically comes together:

Key Ingredients:

1. Pasta: Spaghetti or another pasta type like penne, cooked until al dente.
2. Vegetables: A mix of sautéed veggies like bell peppers, mushrooms, zucchini, carrots, and peas. You can adjust the vegetables based on your preference.
3. Tomato Paste: Adds a rich, slightly tangy flavor to the sauce.
4. Onions & Garlic: Sautéed onions and garlic create the base of the sauce, infusing the dish with deep flavor.
5. Persian Spices: Ground turmeric, black pepper, cinnamon, and sometimes a pinch of cumin or dried lime powder for extra Persian flair.
6. Tahdig: The pasta is layered with oil at the bottom of the pot to form the crispy "tahdig" layer, giving the dish a delicious golden crust.

Preparation:

1. Cook the Pasta: Boil the pasta until just al dente, then drain and set aside.
2. Prepare the Sauce: Sauté onions and garlic in oil until soft. Add tomato paste and spices, cooking until the paste darkens. Add chopped veggies and cook until tender.
3. Layer the Pasta: Mix the pasta with the vegetable sauce, then transfer it to a pot with oil at the bottom. Let it steam on low heat, creating a crispy tahdig layer at the bottom of the pot.
4. Serve: Once the tahdig has formed, flip the pot onto a serving dish to reveal the golden, crispy bottom layer.