Evolution of macaroni in Iranian cuisine
Macaroni, a staple in many Iranian households, is one of the most popular dishes in Iran. Due to its convenience, macaroni is often cooked quickly and is a common choice for family gatherings. Traditionally, Iranian macaroni is made with tomato sauce and ground meat and is known locally as “Iranian macaroni.”
The history of macaroni consumption in Iran dates back to the early 20th century. The first macaroni production workshop in Iran, named Lobel, started in 1934, producing 20 to 30 kilograms daily, primarily for foreign embassies and consulates. This exclusivity led to the term “foreign noodles.” At that time, macaroni was considered a fancy food item, as noted by surfiran.com.
Popularity of macaroni
Macaroni 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 macaroni, making it a staple in school and university cafeterias. Recently, with the growth of modern restaurants and fast-food outlets in Iran, various Italian macaroni dishes have gained popularity, reflecting the Iranian love for this pasta type and their desire to try new flavors. Overall, macaroni is not only a favorite dish but also a significant part of Iranian food culture.
Different types of macaroni
In the 1990s, the need for local macaroni production in Iran became evident. Before the end of the Iran-Iraq war, the country relied heavily on macaroni imports. The early 1990s saw the establishment of pasta brands. The delay in Iran’s macaroni production was due to a lack of advanced technology, imported machinery, and high-quality durum wheat. However, with the Ministry of Industry and Mines’ support, local macaroni production improved, leading to the creation of various shapes made from enriched semolina flour.
Iranians, like many Eastern cultures, have long been familiar with wheat-based foods. Traditional dishes resembling modern macaroni existed in the Safavid court’s cuisine. However, macaroni as an independent dish was not common in Iranian cuisine until recently. Over time, Iranians adapted macaroni to their tastes, creating a unique style of cooking and serving that differs significantly from the Italian method.
Iranian-style macaroni preparation
In Iran, macaroni is typically cooked like rice and steamed, with a crispy layer known as tahdig, which is the golden crust that forms at the bottom. Ingredients such as fried onions, ground meat, chicken, sausages, mushrooms, and various vegetables are commonly used. Iranians have developed numerous macaroni dishes, including macaroni with soy, simple macaroni, and macaroni with chicken.
Through these adaptations, macaroni has not only become a favorite dish in Iranian households but also a vibrant reflection of the country’s evolving culinary landscape.