Espagheti Anva'e Sabzi-ha (اسپاگتی انواع سبزی‌ها) – Persian-Style Vegetable Spaghetti

• 320 gSpaghetti (dry)
• 12 gKosher salt (for pasta water (about 2 tsp))
• 30 mlOlive oil (2 tbsp, divided)
• 200 gOnion (finely sliced)
• 150 gCarrots (cut into thin matchsticks (julienne))
• 180 gGreen cabbage (very thinly shredded)
• 150 gBell pepper (thinly sliced (any color))
• 200 gZucchini (cut into thin half-moons)
• 200 gCremini mushrooms (sliced 5 mm thick)
• 12 gGarlic (minced (about 4 cloves))
• 45 gTomato paste (3 tbsp)
• 400 gCrushed tomatoes (canned)
• 120 mlWater (to loosen sauce)
• 2 gGround turmeric (1 tsp)
• 1 gGround black pepper (1/2 tsp)
• 1 gGround cumin (1/2 tsp)
• 1 gDried oregano (1 tsp)
• 6 gFine sea salt (about 1 tsp, plus more to taste)
• 120 gFresh spinach (roughly chopped)
• 25 gFresh parsley (finely chopped)
• 20 gFresh basil (torn or thinly sliced)
• 15 mlFresh lemon juice (1 tbsp, to finish)

Instructions

1. 1

   Prep all vegetables before heating the pan: slice onion, julienne carrots, shred cabbage, slice pepper and zucchini, and slice mushrooms. Mince garlic and chop herbs. This dish moves quickly once cooking starts, and having everything ready prevents overcooking the zucchini and spinach.

2. 2

   Bring 3.5 liters of water to a rolling boil in a large pot. Add 12 g kosher salt, then add 320 g spaghetti. Stir for 30 seconds to prevent sticking. Cook until just under al dente, about 8–10 minutes depending on brand. Reserve 240 ml pasta water, then drain.

3. 3

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a wide sauté pan over medium heat. Add the sliced onion and cook 8 minutes, stirring often, until soft and lightly golden. Add carrots and cabbage; sauté 6 minutes until the cabbage wilts but still has a slight bite.

4. 4

   Add bell pepper and zucchini and cook 4 minutes, keeping the heat at medium so the vegetables soften without turning mushy. Push vegetables to the sides, add the remaining 15 ml olive oil, then add mushrooms to the center and cook 5 minutes until their moisture evaporates and edges brown.

5. 5

   Stir in minced garlic and cook 45 seconds until fragrant. Add tomato paste and cook 2 minutes, stirring constantly, to caramelize it slightly. Add crushed tomatoes and 120 ml water, then season with turmeric, black pepper, cumin, oregano, and 6 g fine sea salt.

6. 6

   Reduce heat to medium-low and simmer the sauce 10–12 minutes, uncovered, until thick and glossy and the vegetables are coated in a tomato-herb reduction. If it tightens too much, add 60–120 ml reserved pasta water, a splash at a time, until saucy but not watery.

7. 7

   Add chopped spinach and cook 1–2 minutes just until wilted. Turn off the heat and fold in parsley and basil so their aroma stays bright. Taste and adjust salt. Add the drained spaghetti and toss for 1–2 minutes, adding up to 120 ml pasta water for a silky, cohesive finish.

8. 8

   Finish with 15 ml lemon juice for Persian-style lift. Let the pasta rest 3 minutes off heat so the spaghetti absorbs the sauce. Serve warm, ensuring each plate gets a balanced mix of vegetables and herbs. Optional: drizzle 5 ml olive oil per plate for extra sheen.