Persian Macaroni (Iranian spaghetti) ماکارونی خوش مزه ایرانی با ته دیگ سیب زمینی

Persian Macaroni is the wildly popular Iranian version of the Italian spaghetti. Iranians call the type of pasta (spaghetti) and this dish both Macaroni! Upon tasting Italian spaghetti with meat sauce for the first time in the late 1930’s, Iranians fell in love and made it their own by adding some Persian touches to it. There are spices in Persian macaroni that you won't see in Italian pasta sauces (turmeric, saffron and some herbs) but perhaps most important for the popularity of this dish is the crunchy #Tahdig layer at the bottom of the pot! Persian Macaroni is a favorite of kids and is often enjoyed with a side of Salad Shirazi and pickled vegetables (AKA Torshi)!
Website: www.cafebagheri.com/
Facebook: / cafebagheri
Instagram: / cafebagheri
Merch: www.cafebagheri.com/shop (ON SALE NOW!)
#CafeBagheri #Macaroni #PersianMacaroni #Makaroni #Makarony #IranianMacaroni #Tahdig #Tahdeeg #Spaghetti #Pasta #Torshi #PersianFood #IranianFood #Red #PastaSauce #MiddleEasternFood
Full recipe for Persian Macaroni is placed in first comment under this video.
0:00 Introduction

[@CafeBagheri]

Persian Macaroni Recipe Serves: 4 non-Iranians (2 Iranians!) INGREDIENTS: --- 2 lbs. Lean ground beef and/or lamb (or small-chopped stew meat) --- 1/2 medium White onion (finely chopped) --- 4 large Garlic cloves (minced) --- 3 oz. Tomato paste --- 1 cup Fresh tomato (shredded or processed) --- 2 tsp Turmeric powder --- 1/4 tsp Cayenne pepper --- 1 Tbsp Italian seasoning (dried herbs) --- 9-10 large White (AKA Button) mushrooms (thin sliced) --- 1/2 Green bell pepper --- 1/2 Red bell pepper --- 1 tsp Kosher salt --- 1 tsp Fresh ground black pepper --- 1 Tbsp Saffron solution (1/2 tsp of ground saffron dissolved in 4-5 tbsp hot water for at least 5 minutes) --- 1 8-oz can Tomato sauce --- 1/2 cup Hot water --- 6 oz Chicken broth (warmed; don't add cold liquid to cooking sauce) --- 9 oz Spaghetti dry pasta --- 4 tbsp Butter --- 1 large Russet potato for tahdig (if using) --- 1 Tbsp Olive oil (for boiling pasta) --- Neutral vegetable oil (such as canola or grapeseed oil) DIRECTIONS: Make the macaroni sauce: --- Remove the seeds and membranes from the green and red bell peppers and chop into 1/4-inch bits --- In a small to medium-sized heavy bottom pot (such as a 4 qt. Dutch oven), sauté onions, garlic, and peppers on medium-high temperature in 3 Tbsp of vegetable oil until starting to get golden brown (about 9 minutes). --- Add tomato paste and sauté for 1 more minute while stirring constantly to mix the paste and onions thoroughly. --- Add meat and turmeric and continue cooking for 10 minutes. --------- Break up the ground meat and keep stirring for the first minute to get it mixed with turmeric. --------- Stir once every minute for the rest of 10 minutes. --------- Depending on your stovetop's heat profile, you may have to lower the temperature to medium to prevent the bottom from getting too dark! Watch for this as you keep stirring. --- Lower temperature to medium. --- Add shredded tomatoes and Italian herbs. --- Continue sautéing for 5 more minutes while stirring occasionally to mix thoroughly. --------- The shredded tomatoes will add more moisture and start dissolving the brown bits on the bottom and sides of the pot. --- Add mushrooms, salt, black pepper, cayenne pepper, 1 tbsp prepared saffron solution, tomato sauce, hot water, warm chicken broth. --- Bring to a boil and drop the temperature. --- Put the lid on and simmer for 45 minutes. --------- Stir the sauce a couple of times, at 20 and 40 minutes. --- After 45 minutes, remove the lid, stir the sauce, and adjust salt and pepper seasoning (add if needed). --- Continue simmering for another 15 minutes to further reduce and enrich the flavor of the sauce. Make the pasta: --- During the last 15 minutes when you are reducing the sauce with the lid open, in another medium-sized pot, fill 2/3 and bring to a boil. --- Add 1 Tbsp of olive oil and about 1 tsp of kosher salt in the boiling water. --- Add your pasta in the boiling water. You can break the pasta in half to get them to fit in the boiling pot or place them on the side of the pot and wait for them to get soft and slip down under the water (both techniques produce similar results). --- After you put the pasta in the hot water, stir with a spoon or fork for about 30-45 seconds to ensure pasta strands do not stick together right away. --- The pasta should only be cooked until extra al dente (4-5 minutes, max!) because in the next stage, the pasta will bake with the sauce for a long time. --- After 4-5 minutes, carefully strain the pasta in the colander over the sink. --- Immediately run cold tap water all over the cooked pasta. --------- After 30 seconds of the cold water, use your fingers to move around the pasta and separate any pasta strands that are sticking together while shaking the colander occasionally. A total of 1 to 2 minutes of cold water should be enough. --- Leave the pasta in the colander over the sink and let the water drain completely. Bake the macaroni: --- This next part is almost identical to the final steaming phase of the Persian rice. --- While the pasta is draining, put 4 Tbsp of butter and 4 Tbsp of vegetable oil in the bottom of a thick bottomed non-stick pot. --------- Whatever pot you use to steam and finish your Persian rice will be ideal for this use. --- Turn the heat under the pot to medium. --- Add a pinch of salt and pepper in the butter and oil along with 1 Tbsp of saffron solution. --- Swirl the mixture of oil and spices around in the pot to cover and distribute evenly and up the sides. --- Slice the russet potato into 1/3-inch-thick discs (no need to skin the potato). --- Cover the bottom of the pot (in the oil and saffron puddle) with 5/6 potato discs. --------- A few open spots will ensure that some of the pasta will have direct contact with the hot bottom surface of the pot and crunch up into a tasty tahdig layer along with the potatoes! --- Place about 1/3 of the pasta in the bottom of the pot on top of the potato discs. --- Use a spatula to push down on the pasta layer and make it as compact and even as possible. --- Using a large slotted spoon to strain as much liquid as possible, transfer about 1/2 of the macaroni sauce into the pot. --- Drop the macaroni sauce over the pasta layer, leaving about an inch of exposed pasta around the edges -- you don't want the sauce to reach the walls of the pot. --- Place another third of the pasta over the sauce. --- Use a spatula to press down and compact it. --- Use the slotted spoon to transfer the second half of the macaroni sauce over the top pasta layer. --- Transfer the last portion of pasta from colander over the pasta and press it down. --- Put the lid on the pot and cook on medium until you see steam rising from the bottom, resulting in condensation under the pot's lid. --------- I use pots with glass lid for my Persian rice and macaroni just for this reason. SO, that I can see the condensation under the lid! --- When you see the condensation, remove the lid, and use the handle of a spoon or a chopstick (!) to create 6-7 holes in the mound of pasta and sauce, reaching all the way down to the bottom where the potato discs are sitting! --------- These shafts allow steam and moisture to escape from the bottom of the pot and help crunch up the potatoes and pasta on the bottom (tahdig game elevated!) They also help the mound of pasta cook evenly all over. --- Put a double sheet of paper towel (or a thin cloth handkerchief) between the lid and the pot (like a gasket). Make sure the lid is well sealed. --- Lower the temperature to a little above simmer (halfway between low and medium). --- Cook the macaroni for 50 minutes. --------- NOTE: The temperature and timing to get a perfectly golden and crunchy bottom tahdig without burning it is different for every stovetop! You must try this once or twice (or maybe 3 times) to figure out just the right setting on your stove (and write it down!) for a perfect macaroni mold every time. The crunchy and golden quality of the outer layer is one of the reasons for the popularity of Persian macaroni! --- Fill a sink or large pan that can hold the pot of macaroni with about 2 inches of cold water. --- After 50 minutes, take the lid off the pot and carefully place the pot in the shallow water. --------- The sudden contact of hot pot with the cold water will help the solidified bottom separate from the hot metal pot and make it more likely that you get a perfectly shaped mold! --- After 30 seconds, lift the pot out of the shallow water bath and place it on a towel to dry the bottom. --- Flip a large round tray or plate (larger than your pot of macaroni) over the pot and while holding both sides of the tray and both handles of the pot together, carefully turn the pot over and let the contents fall into the tray! --------- You should have a perfectly shaped mold of crunchy pasta with potatoes at the bottom. --- The pasta will be a bit soft and flexible at this point but let it rest for 15 minutes before serving. During that time the golden parts of the outer pasta shell will continue to get harder. --- The outer mold of this macaroni dish will have the flavors of the sauce and the saffron. --- Use forks and a pair of tongs to serve the macaroni. SERVING SUGGESTIONS: --- This dish is usually enjoyed for lunch because it is on the rich and heavy side. --- The common side dishes for Persian macaroni are Persian Shirazi salad and pickled vegetables (AKA Torshi). --- You can also make this dish with other pasta shapes, following the same recipe for everything else! --- Enjoy!

[@mantronixtube]

my beloved grandmother (we called her azeezjoon) used to make macaroni for me all the time... it was very greasy but i miss it to this day. ❤

[@nikkibruises]

This Makaroni is so delicious!!!! Love this video 🔥

[@alissdiaz7052]

Torshi with this for sure!! 👍

[@qytj1182]

my dads in the cooking buis so he's critical when it comes to yt food tutorials but we both rlly enjoy your videos! Great recipes to follow - We love Persian food - dastet dard nakone

[@CafeBagheri]

Thank you so much! This means a lot to me!🙏🏼

[@persianbabygirl8196]

Thank you for your Persian recipes I’m a Iranian American. I have never been to Iran but I love keeping Iran in me❤

[@bruises4130]

Amazing as always!

[@dariushx5739]

Just discovered you. Top quality video's and your recipes turn out perfect every time. Thank you

[@CafeBagheri]

thanks for the kind words and for your support!

[@sorayaassar1602]

This is one of my faves!!!

[@alirezavancouver]

Thank you for a taking the time to making & posting this video 🍻

[@airliners6430]

Great video, Ben! Good memories!

[@morin.1719]

Wow....looks incredible! I'm gonna try it your way....Thank you!

[@CafeBagheri]

Welcome aboard. And thanks for sharing with your friends on social media!

[@msoleimani4571]

Great presentation! Loved the video. Dammit Garm.

[@balancedbodypopt]

Made this tonight and it was incredible! Thanks a lot chef!

[@MuhammadSaeed90]

Looks amazing.

[@TapDeDome]

serves 4 non iranian OR 2 iranian had me dead lmao

[@helenagyulassarian4296]

Looks amazing and delicious. 👏 BRAVOS 👏

[@I_report_scammers_spammers]

That looks super tasty, Ben!

[@CafeBagheri]

it’s a really good sauce even if you use the standard (Italian American) way!

[@PeteBreen]

👍 looks great.

[@alissdiaz7052]

Seriously! Wtf!!! I am a crust person! When I was a child and my family would make white macaron in the oven I wanted the “dried” out crusty parts. And when I make lasagna for my family now I love the dried crunchy parts. This is like an ah ha moment! Mind blown 🤯 🙏💖

[@fashiondiplom7356]

hahahaha perfekt

[@miaash3870]

You are so talented!

[@simplechef1982]

I try this recipe, its look delicious ❤😊watching you here in UAE 🇦🇪 ❤.

[@p.b.2903]

Lovely. 👍

[@davoudahooei87]

Yeki az behtarin ashpaza. Thx a lot from Germany

[@paparokhovat7051]

Very beautiful now is midnight I watch this video I became hungry thank you

[@hodayousefi]

چقدر عالی نوش جانتون

[@yolandalinan6349]

Hi I been watching the nomad lifestyle of Iran Doora they make theirs more simple then yours I am going to try both recipes thank you. It looks very delicious I like Saffron and turmeric in my Mediterranean food.

[@20Shamim01]

My persian grandma does this in a different way but this looks delish too.

[@petesaekz7619]

WAY too many times do I watch your vids and say to myself, so copying that! Much praise from your fellow Texan!

[@CafeBagheri]

Please copy, then make it your own! 🙌🏼🍷

[@paparokhovat7051]

Beautiful is it midnight I watch this video I became hungry

[@msgollimousavi]

I can eat this aaaaaall day long !

[@CafeBagheri]

me, too 😁

[@seanalucky9455]

The way he is drowning in his own saliva i can tell it is delicious 🤩🤩🤩

[@camilla5478]

Another winner! I didn't have peppers and mushrooms but still tasted great.

[@CafeBagheri]

Yeah, this is amongst my childhood favourites!

[@Roudaki677]

Can’t go wrong with any kind of tah dig. Thanks for this fantastic and simple dish. Incidentally, since you also live in the DFW area, you should try Stock and Barrel’s fried spaghetti, obviously not a “tah dig” but quite interesting!

[@CafeBagheri]

I didn’t know about that; will definitely check it out!🙏🏼

[@Roudaki677]

@@CafeBagheri I had not made this in quite a while, your post inspired me to revisit this recipe. I used #2 Bucatini for the pasta and it soaks up the sauce inside the tubed pasta, ah, those simple pleasures from the old country....

[@Angela24407]

Pah pah pah

[@fgnike22]

I LOVE IT......🤣🤣🤣🤣🤣

[@eddieyoutube5910]

Living I Texas without mom kind of sucks since I don’t get the home cooked Persia meal, so thank you for this

[@arre1974]

😋😋😋😋

[@violetgaribyan-jg9ll]

Chef not broke pasta bik my man and my friend italien but ilike your cooking 🥘 Iam born Iran, I like Persian food too

[@Rororoum]

Looks good. But I suggest not using olive oil to boil the pasta since it prevents the sauce from sticking to it

[@edel8304]

Not true. It will stick

[@SFBenjaminK]

And I can't believe him cut the spaghetti in half ,then put it in pot , that's the big no no lol I"m done

[@amirzekavati6319]

As someone who lived in germany I suggest this one because here people eating spaghetti after 8 minutes cooking with meat ,cheese and sauce. They don't even cooked it in sauce like Italian method . As iranian I prefer this method and of have enough time

[@sonnysheila19]

im swedish but my favorite is karafs

[@matinhn9966]

غذای بهشتی

[@2379030]

[@AfshinHaghgoo]

Hi, thanks for sharing this tutorial on making persian Macaroni! I learned a lot from it. I am wondering if you could consider including the way you prep your vegetables as I wish to learn how to cut and organize the cooking process as well. Additionally, if I may ask, I'm wondering what is the container called that you have put your saffron solution? And how long does that solution last? Thanks for the consideration!

[@CafeBagheri]

Hello, the video (and the written recipe here in the top pinned comment) include the details for everything in this macaroni dish, including onions and garlic. Please explain what vegetables you are asking for? The little container I use to store and dispense my saffron solution/water was a small flavored olive oil bottle that I re-purposed for saffron solution. You can store saffron solution in the fridge up to 2 weeks (in my experience), then it starts losing flavor and aroma but it keeps the color for much longer.

[@AfshinHaghgoo]

@@CafeBagheri Thanks for the quick reply. I'm more curious to learn about your knife skills and how you cut and prepare them as they're all precut and prepped. I'm a very inexperienced cook so I'm trying to connect to my heritage through your cooking, but I also just want to learn how to cook for myself and I like how you're organized to place the ingredients into the pot, but I'm more curious as to how you got the ingredients ready to go. It's not necessary, I will have other videos to learn from, but it would give me a deeper glimpse into your prep work and knife skills. Thanks again for the consideration!

[@michaela6347]

I know a long time has past since you posted your question but I saw it today. That is what I do after you make your safran (zaferan) liquid pour them into ice tray and freeze them and whenever you need use as many cubs as you like.

[@Zool1]

Hello Haji. Great recipe, Regarding smoke point: Why butter? It has a smoke point of 150 degrees celsius which is 10 degrees lower than olive oil.

[@CafeBagheri]

When you mix butter with a vegetable and/or olive oil, you increase the smoke point. Best of both worlds; flavor from butter and heat resistance from the oil.

[@paulshealthfitness7922]

Persian version = add turmeric, saffron, throw it in a pot and flip it

[@CafeBagheri]

Yup!

[@ca6bal4]

To achieve an authentic Iranian pasta, it's essential to fully fry the onions before adding the minced beef.

[@violetgaribyan-jg9ll]

Chef, but to no broke pasta, my man, Italian, and my friend I like your cooking to because I am born Iran I like Persian food

[@kiarwzaei]

Persian Macaroni is so delicious🤤 Guys make it for urself and enjoy it!😉

[@zanzabar7878]

Love your content, the only thing I think you can improve is for example you don't show us cutting into the macaroni, same with the meat potatoe cutlet. We wanna see the end result :)

[@iliketacos6067]

My grandma refused to eat spaghetti. RIP grandma.

[@CafeBagheri]

Bless her soul. Nobody is perfect! 😁

[@hoomilouuu]

And you can make macaroni sandwich with leftovers

[@faywalker8882]

How Iranian is this recipe? I have never had it like yours before.

[@CafeBagheri]

There are as many versions of any dish as there are kitchens. The core elements that make a macaroni disjh Iranian are: (1) Turmeric, (2) Crunchy tahdig at the bottom.

[@emmanouel8]

I've never seen such a preparation. As much as 8 love taddiq I'm not sure about pasta taddiq lol. I'll be open minded and give it a try. It's Persian Macaroni but I'll still add some pasta water to the sauce and not break the pasta. Great video as usual

[@CafeBagheri]

Thank you for your support! 🙏🏼

[@uncertainperson2965]

Pasta taddigh is probably the best one loo

[@miladkhaleghi8091]

I watched your recipes for many Iranian foods and appreciate your time and effort in introducing Iranian food to others. I'd like to point out that you use Safuran in so many foods that it's entirely up to you. However, the majority of Iranians do not overuse Safuran, particularly in macaroni. I'd like to thank you once more for your efforts.

[@CafeBagheri]

Thanks for taking the time to give me this feedback. And this is an interesting and important subject, so here’s my view on it. The majority of my recipes are authentic. Many are as I tasted them in my childhood and/or come from old sources like Roza Montazemy and a few others. But some recipes I have modified to taste better to me! After all, there are as many different recipes for each and every Iranian dish as there are kitchens in which these dishes are made! And then there are many regional variations. And no one, including you or I, can possibly know what “the majority of Iranians” do…in the kitchen or anywhere! But what we do know for sure, when it comes to Persian food, is that tumeric, saffron, tomato paste, dried limes and a few other key ingredients, form the main character and flavor profile in many different combinations and permutations. Within the balanced framework of our culinary traditions (warm and cold elements گرم و سرد, the use of healthy vegetables and herbs and the established cooking techniques), as long as the food tastes great and YOU (the cook) and the people you feed like it, then overuse or innovative use of or omitting of one or more ingredients from the authentic flavor palette is fair game! And then of course there is something called fusion cooking which is the mixing of different national foods to make new dishes that YOU find delicious, and as long as it is introduced and labeled as such, it is fair game as well. Please stick around; we’re just beginning. A long list of great videos are in the pipeline! Thanks for watching.

[@miladkhaleghi8091]

@@CafeBagheri Your explanation is appreciated and valued. I agree with 80 percent of your points. However, your recipes, in my opinion, reflect restaurant versions more than homemade versions. We all know that the price of Safarun has been high in the past, present, and future, which may be one of the reasons why Iranians do not use Safarun for TAHDIG. As an idea for your next video learn us how Iranian mothers prepare golden TAHDIG without Safarun. Best wishes to you and your channel. It appeals to me, and I intend to subscribe. ( اقا خورشت اسفناج اگر لطف کنی آموزش بدی ممنون میشم)

[@freedominglory5330]

Awe, I wish you showed where you cut into it

[@CafeBagheri]

Great idea!

[@julienvincent667]

Thank u for ur great videos, they are very interesting but please do not break the spaghetti in half before cooking them and also absolutely no oil in the water! Give them room and they won’t stick to each other. Greeting from south of France. 😀 ps: i’ve tried some of ur recipes, they are fantastic

[@CafeBagheri]

I hear you on not breaking the spaghetti. I have made it both ways and it’s good both ways for this purpose! But it’s mostly a lazy corner cutting move! 😂Thanks!

[@matthewromo2435]

Thank you for this!! The recipe turned out great. However the video says half a kilo of meat and the recipe says two pounds. We used two pounds and wound up using more spaghetti 😅. Delicious!!!

[@CafeBagheri]

Sorry about the mistake in recipe and thanks for the feedback! It is a delicious recipe.

[@CafeBagheri]

Go with the written recipe. Two pounds is correct!

[@Ridewithjaz]

hello!! so I am struggling with the spaghetti! anytime I make spaghetti, the water becomes white and the spaghetti gets stuck together. any suggestions??

[@CafeBagheri]

Please follow the recipe placed in first comment here.

[@ronikae8892]

add a little salt to the water and stir the pasta while it’s boiling

[@ernsthaft919]

How did the last layer switched from sauce to pasta after cooking? 🤔

[@CafeBagheri]

I don’t understand the question. Once we flip the pot after cooking, the last layer is at the bottom. How did you see or could tell if it was sauce or pasta? 😂

[@ernsthaft919]

@@CafeBagheri before you put the lid on there was sauce on top 😅

[@CafeBagheri]

@@ernsthaft919 But that becomes the bottom of dish when it’s served. We flip the mold at the end. I think you need to watch to the end. Thanks for your support.

[@ernsthaft919]

@@CafeBagheri btw, no front! this just caught my curiosity ^^ Love your work, needs way more attention :)

[@ca6bal4]

7:00 how you dare! :)

[@CafeBagheri]

What’s the problem?

[@yazdani3289]

Why you making it so complex and gourmet, make it like Mom or the lady down the street used to! That's not iranian makarani that's yours

[@CafeBagheri]

هه هه

[@daniel1c]

I think those mushrooms could also benefit quite a bit from the saute

[@CafeBagheri]

That would be a good flavor layer added!

[@Samina_1988]

Please share vegan persian recipes , I make this using soya granules. It is really good

[@Daryaa10]

چرا حداقل زیرنویس فارسی نذاشتید؟؟؟؟ دلم شکست...

[@CafeBagheri]

دوست عزیز، مخاطبین مورد نظر این کانال بقیه مردم دنیا هستند! این فرصت خوبیه که شما زبان انگلیسی تون را تقویت کنید.

[@Daryaa10]

@@CafeBagheri زبانم خوبه ولی فکر کنم یکی از ادویه ها رو نفهمیدم، اونجا که اسم مواد خاص و میگید اگه مثلا بگید ما تو ایران بهش میگیم فلان، شاید بهتر باشه!

[@CafeBagheri]

@@Daryaa10 تو خیلی از ویدیوها این کارو میکنم. چشم، سعی میکنم همه جا بگم!

[@CafeBagheri]

@@Daryaa10 در ضمن رسپی انگلیسی در کامنت اول زیر همه ویدیوها هست

[@Daryaa10]

@@CafeBagheri خیلی ممنون

[@sadeq008]

This video is an Italian nightmare Don’t show it to them

[@CafeBagheri]

😂

[@rdrock-vd2dw]

Italians would find this segment offensive/insulting! ;-)

[@hashemim]

حاجی چرا پوست سیب‌زمینی رو نکندی :/

[@CafeBagheri]

قشنگ تر میشه. و بیشتر خواص سیب زمینی در پوستشه. در ضمن من حاجی نیستم. فحش نده!

[@hashemim]

خ@@CafeBagheri

[@ajbinam9102]

This is not persian macaroni there is no mushrooms or bell pepper and tomatoes in traditional persian macaroni .

[@MuhammadSaeed90]

Persian macaroni with twist

[@mantronixtube]

thats not macaroni tho?

[@CafeBagheri]

Call it whatever you like! But make it and let me know how it was. 🙏🏼👌🏼

[@mantronixtube]

@@CafeBagheri but macaroni isn’t spaghetti 😁

[@CafeBagheri]

@@mantronixtube True, but I didn’t decide to create this reference. In Italy, macaroni refers to all tubular shhaped pasta. But elsewhere in tge world (in a lot of countries) the term macaroni is used instead of pasta!

[@mantronixtube]

@@CafeBagheri ok … my grandmother actually used macaroni . i’m so grateful for this anyway it’s called ☺️i miss her so much and her comfort food . 💕❤️

[@CafeBagheri]

@@mantronixtube We can try to duplicate our moms, dads and grandparents’ food and we can get close but impossible to match. Because there is so much more than food, ingredients and aroma involved. There are feelings and memories that come into play! ❤️

[@alimoradi1994]

ممنون آقای باقری بابت آشپزی ولی خدایی هیچ ایرانی از زعفران برای درست کردن ماکارونی استفاده نمی کنه! و هیچ ایرانی تا حالا ماکارونی ایرانیو اینطوری درست نکرده. کلا کار شما نمایشی بود و طعم ماکارونی ایرانی در این غذای شما وجود نداره!!

[@CafeBagheri]

علی آقا. به تعداد آشپزخانه های موجود در خانه های ایرانیان در سراسر دنیا (حداقل ۱۵ تا ۲۰ میلیون آشپزخانه) نسخه های متفاوت ماکارونی ایرانی هست. و هرکدام فرق های جزئی یا اصولی به دیگران دارند. شما چگونه میتونید از جزییات و مواد ماکارونی همه این آشپزخانه ها مطلع باشی؟ بگذریم که اگر شما یک جستجوی سطحی در گوگل و یوتوب بکنید، کامنت نا مهربان خودتون را فوری پاک خواهید کرد! به هر حال سپاس از تماشای ویدیو. حتماً کانال را آبونه بشید (subscribe) که در یک ویدیوی آینده از شما نام خواهم برد. کار ما با هم تمام نیست! please subscribe!

[@helentavi4538]

I cook almost the way he did!

[@keivanshahrokhi8346]

@@CafeBagheri A classy response to a rude comment. Bravo, Chef! I bring the homeland of my parents into my kitchen everytime I learn and prepare your dishes. A million thanks!

[@K55365]

I'm Iranian, and Iranian pasta is just horrendous 😫

[@CafeBagheri]

It’s a type of baked pasta dish, very common throughout Mediterranean. What makes it Iranian is turmeric and saffron. And of course, like any other food, it’s subject to personal taste and preference.

[@user-bj9or7ke3u]

try to replace grapeseed oil with any oil that is cold pressed as expeller pressed oils such as grapeseed contain chemical byproducts

[@RespectedDesperado]

Wow how hard can you make a simple dish. It really looks tasty but ain't nobody got time for this! I am just gonna put all the ingredients to, cook and mix..that's it.

[@CafeBagheri]

And that will probably be good, too! You can open a restaurant with everything prepared in that all-in-at-once method! You can name your place All-In Cafe! 😁

[@RespectedDesperado]

@@CafeBagheri that could work lol

[@navidjoon1]

I AM a professional Italian chef. I HATE it when ppl mess around with the original recipes. But this is a different version of the original Italian ragout. Adapted to Iranian cuisine, which itself is one of the oldest and certainly among the tastiest cuisines in the world. According to everyone, who ever tried it. And as for who has time to do it!? Evidently EVERY mother or dad in Iran, as WE all ate it on a regular basis. In fact, I’m gonna make it next. Just cause it’s fucking delicious

[@RespectedDesperado]

@Navid Your name is Iranian. You're not a Italian chef. Stop lying

[@CafeBagheri]

@@RespectedDesperado 😂😂😂

[@ssjbardock79]

Persians dont put those bell peppers lmao

[@msgollimousavi]

YEA THEY DO !!!!! 🤣

[@eatchocolate]

Incorrect

[@josephmakary5017]

it is great, i will try it my self, i really enjoy your cooking ❤‍🩹❤‍🩹