The Journey of Macaroni with Potato Tahdig: From Italy to Iran
How Macaroni Became a Beloved Staple in Iranian Cuisine
Pasta is one of the most popular dishes in Iran. It holds a special place as a staple in many Iranian households. Due to its convenience, pasta is often cooked quickly and is a common choice for family gatherings. Traditionally, Iranian pasta is made with tomato sauce and ground meat, known locally as “Iranian pasta.”
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History of Pasta in Iran
The history of pasta consumption in Iran dates back to the early 20th century. The first pasta production workshop in Iran, named Lobel, started in 1934. This workshop produced 20 to 30 kilograms daily, primarily for foreign embassies and consulates. This exclusivity led to the term “foreign noodles” for pasta. At that time, pasta was considered a fancy food item.
Popularity of Pasta in Iranian Cuisine
Pasta has become a top choice for many Iranian families due to its ease of preparation, variety of flavors, and adaptability to different tastes. Children and teenagers particularly enjoy pasta, making it a staple in school and university cafeterias. Recently, with the growth of modern restaurants and fast-food outlets in Iran, various Italian pasta dishes have become popular, reflecting the endless love of Iranians for pasta and their desire to try new flavors. Overall, pasta is not only a favorite dish but also a significant part of Iranian food culture.
Industrial Production of Pasta in Iran
In the 1990s, the need for local pasta production in Iran became evident. Before the end of the Iran-Iraq war, Iran relied heavily on pasta imports. The early 1990s saw the establishment of pasta brands like Samira and Jahan, with Tak Macaroni launching its first product in 1996. The delay in Iran’s pasta production was due to the need for advanced technology, imported machinery, and durum wheat. However, with the Ministry of Industry and Mines’ support, local pasta production improved, leading to the creation of various pasta forms made from enriched semolina flour.
Evolution of Pasta in Iran
Iranians, like many Eastern cultures, have long been familiar with wheat-based foods. Traditional dishes similar to modern pasta existed in the Safavid court’s cuisine. However, pasta as an independent dish was not common in Iranian cuisine until recently. Over time, Iranians adapted pasta to their tastes, creating a unique style of cooking and serving that differs significantly from the Italian method.
Iranian-Style Pasta Preparation
In Iran, pasta is typically cooked like rice and steamed, with a crispy layer (tahdig) at the bottom. Ingredients like fried onions, ground meat, chicken, sausages, mushrooms, and various vegetables are commonly used. Iranians have developed various pasta dishes such as pasta with soy, festive pasta, simple pasta, and pasta with chicken.
Common Additions and Sides
Iranians often enhance pasta with generous amounts of spices like pepper, turmeric, and salt. The crispy bottom layer is a signature feature. Additionally, pasta is often served with sides like garlic pickles, assorted pickles, yogurt, Shirazi salad, yogurt drink, soda, olives, and ketchup.
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Comparison with Italian Pasta
In Italy, pasta is often a light starter, served before the main course, which could be a meat dish followed by dessert. Italian pasta is usually handmade, resulting in a rich but light taste. Italians use minimal sauce to highlight the pasta’s natural flavor, often incorporating ingredients like mushroom broth and olive oil for a subtle taste. In Italian cuisine, the cooking water is sometimes retained to form the base of the sauce.
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