@dylanb24_8: Dinner is served #bear #beer #fyp #lion #drunk

Demas Brownlee

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Thursday 30 July 2026 15:18:17 GMT

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S P A M 🥹👌 :

just struck fucking gold w this

2026-07-30 15:52:17

2900

Downer :

Why the mountains not blue

2026-07-31 15:26:39

39

Scissorfish :

shit so tuff i had to make it my wallpaper

2026-07-31 17:23:44

449

jakedevane445 :

You never know what people are doing behind closed doors

2026-07-31 01:01:20

160

Eliduhm :

most attractive thing a man can do btw

2026-07-31 21:53:03

9

sev..g :

That’ll play

2026-07-31 16:35:56

8

Collin :

Brother thank you I will be making this

2026-08-05 16:00:54

1

Dylan :

Phenomenal lad

2026-07-31 03:56:16

8

johnny :

show this at your wedding

2026-07-31 19:40:14

5

Luke :

2026-07-30 16:23:57

3

Shecks :

Ima do this rn

2026-07-31 21:44:09

3

Conrad Magoon :

2026-07-30 22:23:35

3

Patrick :

Hell yeah brother

2026-08-01 07:21:06

2

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I have been obsessed w/this dish for ever but when I saw @Sayeh Soltani 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) Instructions 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 and lay them flat on a sheet pan. Continue cooking the spaghetti just until al dente (slightly undercooked) since it will finish cooking while steaming. Drain and set aside. 3. In a deep nonstick pot (at least 4 inches tall), heat 2–3 Tbsp olive oil. Sauté the onion and garlic for about 5 minutes. Stir in the tomato paste and cook 2–3 minutes until lightly toasted. 4. Add the ground beef, salt, pepper, turmeric, and oregano. Brown the meat, then stir in the chicken broth and simmer until bubbling. 5. Transfer the meat sauce to a bowl and wipe out the pot. 6. Coat the bottom of the pot with about 3 Tbsp olive oil. Arrange the lasagna noodles in an overlapping layer, letting them come slightly up the sides of the pot. Spread half of the spaghetti evenly over the noodles, then half of the meat sauce. Repeat with the remaining spaghetti and remaining meat sauce, spreading each layer evenly. 7. Using the back of a wooden spoon, poke 5 holes in a circle through the pasta to create airways for the sauce and steam to bubble through. Cover with a clean tea towel-wrapped lid. 8. Cook over high heat for about 1 minute, or until you hear everything bubbling. Immediately reduce the heat to low and steam for 30 minutes. 9. Turn off the heat, remove the pot from the burner, and let it rest, covered, for 10 minutes. Carefully invert onto a serving platter and enjoy. #persianfood #tahdig #macaroni #onepotmeals #protein

I have been obsessed w/this dish for ever but when I saw @Sayeh Soltani 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) Instructions 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 and lay them flat on a sheet pan. Continue cooking the spaghetti just until al dente (slightly undercooked) since it will finish cooking while steaming. Drain and set aside. 3. In a deep nonstick pot (at least 4 inches tall), heat 2–3 Tbsp olive oil. Sauté the onion and garlic for about 5 minutes. Stir in the tomato paste and cook 2–3 minutes until lightly toasted. 4. Add the ground beef, salt, pepper, turmeric, and oregano. Brown the meat, then stir in the chicken broth and simmer until bubbling. 5. Transfer the meat sauce to a bowl and wipe out the pot. 6. Coat the bottom of the pot with about 3 Tbsp olive oil. Arrange the lasagna noodles in an overlapping layer, letting them come slightly up the sides of the pot. Spread half of the spaghetti evenly over the noodles, then half of the meat sauce. Repeat with the remaining spaghetti and remaining meat sauce, spreading each layer evenly. 7. Using the back of a wooden spoon, poke 5 holes in a circle through the pasta to create airways for the sauce and steam to bubble through. Cover with a clean tea towel-wrapped lid. 8. Cook over high heat for about 1 minute, or until you hear everything bubbling. Immediately reduce the heat to low and steam for 30 minutes. 9. Turn off the heat, remove the pot from the burner, and let it rest, covered, for 10 minutes. Carefully invert onto a serving platter and enjoy. #persianfood #tahdig #macaroni #onepotmeals #protein

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