I have been obsessed w/this dish for ever but when I saw sayehsoltani make it w/lasagna noodles for the tahdig, the crispy layer on the bottom, I had to try it! It was spectacular!! This is my take.. there were NO leftovers!!! Persian Macaroni w/ Tahdig & 3 lbs of ground beef * 1 box spaghetti * 6 lasagna noodles * Large stock pot of well-salted water * 1 tsp saffron threads * ½ cup boiling water * 2–3 Tbsp olive oil * 1 large onion, diced * 10 cloves garlic, minced * 12 oz tomato paste * 3–4 lbs ground beef * 2 tsp salt * 1 tsp each: black pepper, turmeric, dried oregano * 2 cups chicken broth * About 3 Tbsp olive oil (for layering) 1. Bring a large pot of well-salted water to a rolling boil. Bloom the saffron in ½ cup boiling water, then pour it into the pasta water. 2. Add the lasagna noodles and spaghetti. Remove the lasagna noodles first. Continue cooking the spaghetti just until al dente. Drain and set aside. 3. In a deep nonstick pot (at least 4 inches tall), heat 2–3 Tbsp ol...