Upside-Down Persian Macaroni With The Crunchy Bottom Layer (Tah-Dig)

In one of my earlier posts I wrote about Persian macaroni. This is a revisit with a focus on making the pasta tah-dig (crust at the bottom of  pan), where the noodles meet the hot oil with a pinch of turmeric and form a flavorful and golden crunchy layer at the bottom of the pan. A good tah-dig is crispy but not burned, crunchy but not hard. Those of you who are familiar with Persian food