Step 1

In a large frying pan, saute the onions with 3 tablespoons oil over medium heat for 10 minutes or until translucent.

Step 2

Add the ground meat and continue to saute for 5 minutes on medium-high heat, or until the meat has turned light brown.

Step 3

Add garlic, salt, pepper, turmeric, Advieh and tomato paste, and stir over medium-high heat for 5 additional minutes.

Step 4

Once the all the spices and tomato paste have been well incorporated into the meat, add 1 cup of water and lemon juice, cover, reduce heat to low and cook for 5 additional minutes. Set aside.

Step 5

In a large pot bring 10-12 cups of water and the salt to a boil.

Step 6

Add the bucatini pasta and stir, and cook on high heat for 10 minutes. Pasta should still be somewhat al dente at the end of the boiling process.

Step 7

Drain the pasta using a colander and rinse ever so briefly to remove some but not all of the starch.

Step 8

Select a non-stick pot that's big enough to cook the pasta and meat in, without a lot of extra room. The pot should ideally be about two thirds full.

Step 9

Place the remaining 2 tablespoons of oil in the pot, and decoratively cover the bottom of the pot with some of the slightly rinsed pasta. I make spirals out of of 4-5 strands of pasta each, covering the bottom of the pot with as many spirals as necessary.

Step 10

Add 1/3 of the remaining pasta, followed by 1/3 of the meat sauce. Continue alternating until all the pasta and meat sauce has been placed in the pot.

Step 11

Wrap the lid with a clean towel and place on top of the pot. This will allow the pasta to steam.

Step 12

Allow the pasta to steam over a medium-low heat for 40 minutes.

Step 13

Once the pasta is cooked, cautiously and swiftly invert the pasta out of the pot onto a large serving platter.

Step 14

Serve with a side of Torshi, Persian pickled vegetables.