Khorak Makaroni ba Mahi (خوراک ماکارونی با ماهی) — Persian-Style Fish Pasta with Citrus Herbs

• 11.5 ozDried shaped pasta (fusilli or penne)
• 12 gFine sea salt (for pasta water) (About 2 tsp)
• 2 tbspExtra virgin olive oil (2 tbsp)
• 4¼ ozShallots, finely diced (About 3 medium)
• 12.5 ozRipe tomatoes, grated or finely chopped (About 2 large)
• 20 gTomato paste (1 tbsp)
• 5.3 ozGreen peas (fresh or frozen)
• 7¾ ozSmoked trout or smoked salmon, flaked (Skin removed, bones checked)
• 3Eggs, large
• 20 gFresh chives, finely sliced (About 1 bunch)
• 8 gFresh tarragon leaves, chopped (About 1 loosely packed cup leaves)
• 2 tspOrange zest, finely grated (From 1 large orange)
• 2 tbspFresh orange juice (2 tbsp)
• 1 tspBlack pepper, freshly ground
• ½ tspTurmeric, ground (Optional but very Persian-friendly)
• ⅛ gSaffron threads (About 1/8 tsp)
• 2 tbspHot water (to bloom saffron)
• ½ cupPasta cooking water (reserved) (Add as needed for a silky sauce)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml hot water. Let it steep for 10 minutes so the color and aroma fully develop before it goes into the sauce.

2. 2

   Bring a large pot of water to a rolling boil and add 12 g fine sea salt. Cook the pasta until just al dente according to the package time, then reserve 120 ml of the cooking water and drain the pasta well.

3. 3

   While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add the diced shallots and cook for 6–8 minutes until soft and lightly golden, stirring often so they sweeten without burning.

4. 4

   Stir in the tomato paste and cook it for 60–90 seconds to remove its raw edge. Add the grated tomatoes, black pepper, and turmeric, then simmer for 6–8 minutes until the mixture looks jammy and the oil begins to separate slightly at the edges.

5. 5

   Add the peas and cook for 2–3 minutes until bright green and tender. Pour in the bloomed saffron (all the liquid) and 60 ml of the reserved pasta water, then stir to create a glossy, lightly brothy sauce.

6. 6

   Lower the heat to medium-low and gently fold in the smoked fish so it warms through without breaking down too much. Add the orange zest and orange juice, then taste and adjust salt carefully, since smoked fish can be salty.

7. 7

   Beat the eggs in a bowl until smooth. Add the drained pasta to the skillet, toss well, then slowly pour in the eggs while stirring constantly for 60–90 seconds so they set into a silky coating rather than scrambling.

8. 8

   Turn off the heat and fold in the chives and tarragon so they stay vivid and fragrant. If the pasta looks tight, add the remaining reserved pasta water a splash at a time until the sauce clings smoothly to the shapes.

9. 9

   Rest the dish for 2 minutes so the flavors meld and the egg-thickened sauce stabilizes. Serve warm, finishing each plate with a little extra orange zest if you like for a bright, Persian-style lift.