Posted in pasta/ spaghetti/ macaroni

Persian style meatballs spaghetti

Dear friends, please do not forget this is a Persian style spaghetti so do not surprise if the method of preparation is a little bit different because In Iran we  cook pasta like rice. It means first simmer spaghetti in boiling water and then steamed. So we treat pasta like rice, it means in the process of cooking, we cover bottom of the pot with a slice of a flat bread or thinly slices of potatoes or simply plain noodles. BUT BUT BUT, at the end result is amazing and you will have tasty macaroni plus crispy bread, potatoes or noodles from bottom of the pot.

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  • 150 g spaghetti
  • 200 g ground beef
  • 1 medium onion, grated
  • 1 bell pepper, finely chopped
  • 1 potato, thinly sliced
  • 1 can tomato, diced
  • 3 Tbsp tomato paste
  • Salt- chilli powder to taste
  • 1 Tsp turmeric
  • 1 Tsp cinnamon
  • Extra olive oil



In a bowl with ground beef, add grated onion. Season with salt- pepper, and also add turmeric and cinnamon. Mix all ingredients together well. Give small ball shapes to the meat and fry them in a pan until meatballs are brown. Then, add tomato paste to the meat balls and heat for 2 minutes and set aside.


In a separate pan, heat the oil and saute chopped bell peppers for 5 minutes. Add diced can tomato to the bell pepper and fry for 2-3 minutes, then pour fried bell pepper and tomatoes over the meat balls, gently stir. Your sauce is ready.

Now, in a pot, bring to boil water, add some salt, 1 Tbsp oil and spaghetti. Cook it for 10 minutes then drain the spaghetti using a colander.

Now pour 3 Tbsp oil in the pot, let it hot, then lay on sliced potatoes as you see in the image, then pour par cooked spaghetti top of the potatoes and at the end pour meatballs over the spaghetti. Cover the pot with a lid and let spaghetti cook for 20minutes over medium to low heat.

Once spaghetti is cooked , you would serve spaghetti but there is surprise at the bottom of pot, yes it’s crispy fried potatoes that is called ‘ tah dig’ in Persian cuisine and it is speciality of Iranian cuisine.

Serve the dish with pesto and salad. Bon appetite

اسپاگتی با کوفته قل قلی

برای خارجی ها تعجب‌آور هست که ما ماکارونی یا پاستا یا اسپاگتی رو مثل برنج دم می‌کنیم ولی به هر حال اسپاگتی از غذاهایی هست که بیشتر افراد از پیرو جوون و بچه دوست دارن. معمولن ما گوشت چرخ کرده رو به ماکارونی اضافه می‌کنیم و یک ماکارونی خوشمزه درست می‌کنیم و امروز من با کوفته قل قلی درست کردم.

مواد لازم

صدوپنجاه گرم ماکارونی

دویست گرم گوشت چرخ کرده

یک عدد پیاز رنده شده

یک عدد فلفل دلمه ی خرد شده

سیب زمینی برای ته دیگ

یک قوطی گوجه‌فرنگی کنسروی

سه ق غ رب گوجه فرنگی

نمک و فلفل به میزان نیاز

یک ق چ زردچوبه

یک ق چ دارچین

روغن زیتون

طرز تهیه

داخل یک‌کاسه گوشت چرخ کرده را با پیاز رنده شده – نمک فلفلزردچوبه و دارچین مخلوط می‌کنیم و خوب ورز می دیم. گوشت رو به صورت کوفته های ریز شکل می دیهم و در روغن سرخ می‌کنیم تا قهوه ای رنگ بشن. رب گوجه‌فرنگی رو هم به کوفته ها می‌زنیم و دو دقیقه هم با رب تفت میدیم و کنار میگذاریم تا بعد.

فلفل دلمه ی خرد شده رو برای 5 دقیقه تفت می دیم تا کمی نرم بشن. گوجه‌فرنگی کنسروی رو هم روی فلفل دلمه میریزیم و دو سه دقیقه با هم تفت می دیم و می‌ریزیم روی کوفته قل قلی ها و با هم هم می زنیم. این شد سس ما.

ماکارونی رو میشه هم در آب بجوش آمده همراه با نمک و روغن برای 15-10 دقیقه پخت تا نرم بشه. وبا سس آماده شده سرو کرد. روش دیگه هم مثل همیشه ماکارونی رو به  آبکش می رسونیم . براش ته دیگ میگذاریم . سس آماده شده رو هم روی ماکارونی میریزیم و میگذاریم ماکارونی دم بکشه. /

همهنزدیک2نزدیکتکی عالیDSC_1523


Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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