cooking with magic

My grandmother’s Iranian spaghetti and meat sauce recipe is incredibly intoxicating for the boys in my life. Especially after I add my own magic ingredients that always ensure an empty pot by the end of the night.

This entry was posted on Monday, May 12th, 2008 at 6:12 am and is filed under tina illustrates.

12 Responses to “cooking with magic”

distracted spunk
8:31 am on May 12th, 2008
Somehow, I read that as your magic ingredient is pot. I need more sleep! :) I like the picture though. It’s so interactive almost.
All Mod Cons
2:24 pm on May 12th, 2008
It’s not cat hair is it??
Tina Poe Illustration
2:57 pm on May 12th, 2008
Hahah… ew
stu
4:33 pm on May 12th, 2008
your pasta brings all the boys to the yard!
stu
4:58 pm on May 12th, 2008
sorry about that reference. I really couldn’t help myself. I’m a sick man.
frank h.
10:43 am on September 26th, 2008
that sounds very good – I like pasta and you have a recepie I dont know – you have to invite me or at least post the secret in your blog to try it

very good illo, btw!
Connie Martin
11:04 am on September 26th, 2008
I like the illustration and would love some spaghetti (it’s almost dinner time here).
Tina Poe Illustration
11:03 am on September 26th, 2008
Thanks Frank! I’ll think about posting the recipe!
Tina Poe Illustration
12:25 pm on September 26th, 2008
Alright, guys, here is my Persian Spaghetti recipe. I never measure things when I cook, so just go with what you are feeling.

Chop and brown a medium size onion
Add a small can of tomato paste and let this “brown” a little to get more of the flavors out
Add 1 lbs ground beef and also brown
Add some turmeric powder
Add some lemon juice
Add ground pepper and dried mint
Add a little bit of water and mix all ingredients
Reduce heat and simmer to thicken sauce

On the side, get a very small amount of saffron threads and grind them into powder
In a tiny bowl dissolve the saffron powder in hot water and let it rest 5 minutes

Meanwhile, cook a smaller portion (you want to have an equal amount of meat sauce to spaghetti in the end) of spaghetti softer then al dente and drain

Melt some butter in the pot you used to cook the spaghetti
Add some peeled and thinly sliced potatoes to the bottom of the pot
Drizzle your Saffron mixture onto the potatoes

In a large bowl mix your drained spaghetti and sauce

Pour your spaghetti mixture back into the pot on top of the potatoes
Place a folded towel on the pot and put the lid on
Keep cooking on a low heat (don’t burn!) for 20 minutes to create the crunchy tahdig

Serve the spaghetti and make sure everyone gets a piece of the tahdig from the bottom
This goes perfectly with a side of Persian yogurt or a little bit of white goat cheese crumbled on top
johanna
4:29 am on September 27th, 2008
oooh now you got me curious! lol i want to taste that spaghetti! :-) very nice illustration
Tina Poe Illustration
11:44 pm on September 27th, 2008
Thanks, Johanna! You should try the recipe!
Brine Blank
1:25 pm on September 29th, 2008
Great expressions and perspective…unfortunately as a man I claim helplessness in cooking…I’m thinking perhaps you will invite us all for a cookover???

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