A delicious journey into Iranian nostalgia—with just a few key ingredients from Yek o Yek!
- First, fill a large pot with water and add a pinch of salt. Bring it to a boil. Once the water is bubbling, add the macaroni and cook until just tender but still firm (al dente), since it will steam later.
- Drain the pasta and rinse it with cold water to stop the cooking process and prevent sticking.
- Grease the bottom of a pot with Yek o Yek olive oil. If you like a crispy bottom (tahdig), line the base with slices of bread or potato.
- Now it’s layering time: Add a layer of macaroni, then a layer of the Yek o Yek soy-based sauce. This ready-to-use sauce is packed with the aroma of tomato paste and spices—just open and pour, no cooking required.
- Continue layering until all the ingredients are used. Cover the pot with a lid wrapped in a clean towel to trap the steam. Cook over low heat for about 30 to 45 minutes, until the pasta is fully steamed and the bottom layer turns golden and crispy.
- For serving, flip the pot onto a large plate so the tahdig reveals its golden glory. A spoonful of pickles or torshi on the side will make the dish truly perfect.
💡 Pro Tips:
If you like it spicy, just add a few drops of Yek o Yek hot tomato sauce into the layers—it’ll take the flavor to the next level!
