Persian Spaghetti with Tadig

When I think of boring dishes, spaghetti is usually one of the first thing that pops in my mind. Like most people, I've had it far too many times in my life. Probably because it's easy, cheap and everyone knows how to make it. There is one exception, though. My step-mom makes the best spaghetti I've ever tried. I could eat bowls of it for a week straight and not get tired of it. It's so awesome, words cannot describe! She makes it the "Persian" way, which is, of course, the best way ;). You can cook it with or without the Tadig, which is basically a crispy crust made at the bottom of the pan with either bread, potatoes or lettuce.

P.S. Sorry for the crappy pictures!

Persian Spaghetti with Tadig

Serves: 3-4

Ingredients:

1 med onion, sliced

1/4 lb lean ground beef

6 oz. tomato paste

1 tsp turmeric

12 oz spaghetti

1 small potato, sliced (or bread/lettuce if you prefer)

1 tsp salt

2/3 cup water

Oil

Directions

1. Cook spaghetti according to box instructions, strain and set aside

2. Put 1 tblsp oil in a saute pan on high heat. When it gets hot, turn the stove down to med-high and add onions. Cook for 3-4 minutes until golden brown.

3. Add ground beef and saute all together while breaking the meat into very small pieces. Add the turmeric and cook for 2 minutes or until meat is brown.

4. Add tomato paste and stir for 1-2 minutes. When you notice the color of the paste changing (brownish color), it is done.

5. Add water and turn the temperature to high heat. When it starts to boil, turn the heat to low and add salt.

6. Let cook for 15 minutes and stir 2-3 times. When the water is evaporated turn off the heat. 

7.(To make the tadig; you can skip this part if you want): In a sauce pan (big enough to fit pasta/sauce), add 3 tblsp oil and heat on stove for 45 seconds on high heat.

8. Remove pan from heat and add 1 layer of sliced potatoes (enough to cover the bottom of the pan).

9. Add a bit of pasta on top and then a layer of the meat sauce. Keep layering until you've used all of the pasta/sauce. 

10. Drizzle 2-3 tblsp oil on top of the spaghetti and cover.

11. Place back on the stove on high heat for 45 seconds (if you are making the tadig) and then decrease heat to low and cook for 45 minutes.

12. After 45 minutes, stir the spaghetti and serve! If you made the Tadig, scrape the potatoes from the bottom of the pan and serve on the side. Don't eat the hard spaghetti at the bottom, unless you're into that.

13. Enjoy!

Chicago

Finally adding pictures from Chicago! Next up, Puerto Rico! ;)

I haven't been able to blog in a while and have the feeling that I won't get the chance for at least another week or so. School is starting to get crazy and so is life! It's my last semester of college and I feel like I have no motivation at all. Most of my classes go over the same principles that I learned in freshman year and it's getting very repetitive and boring. I am taking an Airport Management class that is actually pretty interesting but other than that, I am not feeling school at all. Two and a half more months to go and then it's off to the real world!
Anyway, this past weekend I went to Chicago to visit my brother, Joao, for his birthday (and to get away for a weekend). It was amazing, I love Chicago. Unfortunately, all of my work had to be put on hold so that I could relax for the weekend so I will be full force this week. I'll add pictures of my trip once they're edited (basically, once I find the time to edit them). Hope everyone had a lovely weekend!!

Xoxo

Happy V-Day

"Love; it will not betray you, dismay or enslave you, it will set you free"

Happy Valentines Day!  I will be spending mine with friends and family and I don't think I'd want to spend it any other way.

Xo

Butter Chicken

 Today's blog post was inspired by my BFF, Aman. He's from India but he doesn't know how to cook Indian food. Actually, I'm not sure if he knows how to cook any kind of food. He also doesn't eat vegetables and he sleeps in until 2pm everyday. And he's single. Ladies? ;)

On a more serious note, he is the one who introduced me to butter chicken (or "murgh makhani"). It has now become my favorite Indian dish and it's also really easy to make. I got the recipe from Closet Cooking (amazing blog, by the way!) but I couldn't find fenugreek leaves or almond butter so I had to leave them out. It still tasted really good without them so if you don't have those ingredients or can't find them in the store, don't panic like I did.

Butter Chicken
Serves: 4-5

Ingredients:

• 2 tablespoons butter
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 2 cups tomato (fresh or canned), pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper or to taste
• 1 tablespoon honey
• 1/4 cup heavy cream
• • 1 teaspoon garam masala
  • Salt
  • cilantro, chopped
  • 
    
  • For the chicken:
  • 1 pound chicken
  • 1 cup heavy cream
  • 1 tsp garam masala
  • 1tsp coriander
  • 1 tsp cumin
  • 2 cloves garlic, minced
  • 1/2 tsp cayenne pepper
  • olive oil
  
  

  Directions

  1. Marinate the chicken with the cream, coriander, garam masala, cumin, garlic and cayenne pepper for at least one hour. 
  2. Grill or saute chicken with olive oil over medium-high heat until cooked.
  3. Dice cooked chicken and set aside
  4. Melt  butter in a pan over medium heat.
  5. Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.
  6. Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.
  
  7. Add the chicken, honey, and cream and simmer for another 10-15 minutes.
  8. Add the garam masala and salt and remove from heat.
  9. Serve over basmati rice with butter and cilantro.

10. Enjoy!