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

• 320 gDried shaped pasta (fusilli or farfalle) (choose a shape that holds dressing)
• 12 gKosher salt (for salting pasta water (about 1 tablespoon))
• 150 gFrozen green peas (thawed; or add in last minute of boiling)
• 3Large eggs (for hard-boiling)
• 400 gSkinless trout fillet (or skinless salmon fillet; pin bones removed)
• 30 mlExtra virgin olive oil (for roasting fish)
• 1 gBlack pepper (freshly ground (about 1/2 teaspoon))
• 240 gRipe tomatoes (seeded and diced small (about 2 medium))
• 70 gShallots (finely minced (about 2 medium))
• 20 gFresh chives (finely sliced)
• 8 gFresh tarragon leaves (finely chopped; stems discarded)
• 4 gOrange zest (finely grated (about 2 teaspoons), from 1 orange)
• 60 mlFresh orange juice (strained (about 1/4 cup))
• 15 mlFresh lemon juice (about 1 tablespoon)
• 10 gDijon mustard (about 2 teaspoons, helps emulsify)
• 8 gHoney (about 1 teaspoon; balances citrus)
• 1 gGround turmeric (about 1/2 teaspoon)
• 1 gGround cumin (about 1/2 teaspoon)
• 4 gFine sea salt (about 3/4 teaspoon, adjust to taste)

Instructions

1. 1

   Hard-boil the eggs: place eggs in a saucepan and cover with cold water by 2.5 cm. Bring to a full boil over high heat, cover, turn off heat, and rest 10 minutes. Transfer to ice water 5 minutes, peel, then slice into wedges or chop medium.

2. 2

   Roast the fish: heat oven to 220°C. Place trout or salmon on a lined tray, brush with 30 ml olive oil, and season with 1 g black pepper. Roast 10–12 minutes until just opaque and flaky (internal 52–55°C). Cool 5 minutes, then flake into large pieces.

3. 3

   Cook pasta: bring 4 liters water to a rolling boil and add 12 g kosher salt. Add pasta and cook until al dente per package timing, usually 9–11 minutes. In the final 60 seconds, add peas to the pot to heat through. Drain well and rinse briefly under cool water for 10 seconds.

4. 4

   Make the orange-tarragon dressing: in a bowl, whisk 60 ml olive oil with orange zest, orange juice, lemon juice, mustard, honey, turmeric, cumin, 4 g fine salt, and 1 g black pepper. Whisk 30–45 seconds until glossy and lightly thickened; taste and adjust salt or citrus.

5. 5

   Assemble: in a large mixing bowl, combine warm pasta and peas with shallots, diced tomatoes, chives, and chopped tarragon. Pour in about two-thirds of the dressing and toss 30 seconds until evenly coated. Let stand 5 minutes so the shallots soften and flavors bloom.

6. 6

   Finish gently: add flaked fish and fold with a wide spatula to keep pieces intact. Add remaining dressing as needed for a glossy, lightly sauced texture. Top with egg wedges. Serve at room temperature after 10 minutes, or chill 30–60 minutes for a refreshing cold khorak.