Khorak Macaroni ba Mahi (خوراک ماکارونی با ماهی) — Iranian-Inspired Smoked Fish Pasta Salad

• 12.5 ozFusilli or penne pasta (dry) (Shaped pasta holds the dressing well.)
• 10 gFine sea salt (For salting the pasta water.)
• 5.3 ozFrozen green peas (No need to thaw; blanch briefly.)
• 8.8 ozRipe tomatoes (Seeded and diced for a cleaner salad.)
• 2⅛ ozShallots (Finely minced.)
• 20 gFresh chives (Finely sliced.)
• 10 gFresh tarragon leaves (Roughly chopped; reserve a pinch for garnish.)
• 2 tspOrange zest (From 1 large orange, zest only (no white pith).)
• ⅓ cupFresh orange juice (From 1–2 oranges, strained.)
• ⅜ cupExtra virgin olive oil (Use a fruity oil to complement the orange.)
• 2 tspDijon mustard (Helps emulsify and adds gentle heat.)
• 1 tspGround black pepper (Freshly ground.)
• 8.8 ozSmoked trout or smoked salmon (Flaked into bite-size pieces; remove any pin bones.)
• 4Large eggs (Hard-boiled, then chopped.)
• 1 tbspCaper brine (Optional but recommended for Persian-style tang.)

Instructions

1. 1

   Bring a large pot of water to a rolling boil and add 10 g fine sea salt. Cook the pasta until al dente, about 9–11 minutes depending on shape, so it stays firm after dressing.

2. 2

   In the last 60 seconds of pasta cooking, add the peas to the pot to blanch them quickly. This keeps the peas bright and sweet while saving an extra pan.

3. 3

   Drain the pasta and peas well, then spread them on a wide tray to cool for 8–10 minutes. Cooling prevents the herbs from wilting and helps the dressing cling instead of turning oily.

4. 4

   While the pasta cools, hard-boil the eggs: cover them with cold water, bring to a boil, then simmer for 10 minutes. Cool in cold water for 5 minutes, peel, and chop into 1 cm pieces.

5. 5

   Make the orange-tarragon dressing by whisking orange juice, orange zest, olive oil, Dijon mustard, caper brine, and black pepper until glossy and emulsified. Let it sit for 3 minutes so the zest perfumes the oil.

6. 6

   In a large bowl, combine the cooled pasta and peas with tomatoes, shallots, chives, and tarragon. Pour over the dressing and toss for 30 seconds, making sure the shallots are evenly distributed.

7. 7

   Gently fold in the smoked fish and chopped eggs, keeping some larger flakes for a refined look. Rest the salad for 15 minutes at room temperature so the pasta absorbs the citrus-herb dressing and the smoke rounds out.

8. 8

   Taste and adjust with an additional 1 g salt if needed, depending on how salty the smoked fish is. Serve slightly cool or at room temperature, finishing with a pinch of reserved tarragon and a little extra orange zest.