Khorak Macaroni ba Mahi (خوراک ماکارونی با ماهی) — Persian Smoked Fish Pasta Salad

• 320 gDried shaped pasta (fusilli or farfalle) (choose a shape that holds dressing well)
• 12 gFine sea salt (for salting pasta water; adjust later based on fish saltiness)
• 150 gFrozen green peas (no need to thaw)
• 200 gSmoked trout or smoked salmon (skin removed; flake into bite-size pieces)
• 3Large eggs (hard-boiled, peeled, and chopped)
• 250 gRipe tomatoes (seeded and diced (about 2 medium))
• 60 gShallots (finely minced (about 2 small))
• 12 gFresh chives (finely sliced)
• 8 gFresh tarragon leaves (chopped; reserve a little for garnish)
• 90 mlExtra virgin olive oil (plus more if needed for loosening)
• 2 tspOrange zest (finely grated; from 1 large orange)
• 80 mlFresh orange juice (from 1 large orange, strained)
• 2 tspDijon mustard (helps emulsify and adds gentle heat)
• 2 tspHoney (balances citrus and smoke)
• 0.75 tspGround black pepper (freshly ground)

Instructions

1. 1

   Hard-boil the eggs: place eggs in a saucepan, cover with cold water by 2.5 cm, and bring to a full boil over high heat. Cover, turn off heat, and rest 10 minutes. Transfer to ice water for 5 minutes, then peel and chop into 1.5 cm pieces.

2. 2

   Cook the pasta: bring 3 liters of water to a rolling boil and stir in the salt. Add pasta and cook until al dente, usually 9–11 minutes (check package). During the last 90 seconds, add frozen peas to the pot so they cook but stay bright.

3. 3

   Drain and cool correctly: drain pasta and peas in a colander, then rinse under cool running water for 10–15 seconds to stop cooking. Shake well to remove excess water. Spread on a tray for 5 minutes so steam escapes; this prevents a watery salad.

4. 4

   Make the orange-tarragon dressing: in a bowl, whisk olive oil, orange juice, orange zest, Dijon mustard, honey, and black pepper for 30–45 seconds until glossy and slightly thickened. Taste; if your smoked fish is very salty, avoid adding extra salt to the dressing.

5. 5

   Assemble gently: in a large bowl, combine cooled pasta and peas with tomatoes, shallots, chives, and chopped tarragon. Pour in about three-quarters of the dressing and toss for 30 seconds. Let stand 10 minutes at room temperature so the pasta absorbs flavor.

6. 6

   Finish with fish and eggs: add flaked smoked trout or salmon and chopped eggs. Toss very gently for 15–20 seconds to keep the fish in tender pieces. Add remaining dressing as needed for sheen. Rest 10 minutes, then serve at room temperature (18–22°C).