Khorak Makaroni va Broccoli (خوراک ماکارونی و بروکلی) — Persian-Style Pasta in Garlic Tomato Sauce

• 320 gShaped pasta (penne or fusilli) (Short shapes hold the sauce best)
• 12 gSalt (For salting the boiling water)
• 350 gFresh broccoli florets (Cut into bite-size florets; include some tender stems)
• 30 mlOlive oil
• 150 gYellow onion (Finely diced)
• 18 gGarlic (About 6 cloves, finely minced)
• 60 gTomato paste (Cook it in oil to remove raw taste)
• 360 mlChicken broth (Low-sodium preferred)
• 2 gBlack pepper (Freshly ground (about 1 tsp))
• 2 gDried oregano (Optional but common in modern Iranian kitchens)
• 15 gUnsalted butter (Adds gloss and rounds the tomato)
• 60 gParmesan cheese (Finely grated, plus extra for serving if desired)
• 15 mlLemon juice (Brightens the sauce (about 1 tbsp))

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot and dissolve 12 g salt in it. Add 320 g shaped pasta and cook for 2 minutes less than the package directions so it finishes in the sauce.

2. 2

   During the last 3 minutes of pasta cooking, add 350 g broccoli florets to the same pot to blanch them. Drain pasta and broccoli together, reserving 120 ml of the starchy pasta water for adjusting the sauce later.

3. 3

   Heat 30 ml olive oil in a wide skillet over medium heat, then add 150 g diced onion and cook for 6–8 minutes until soft and lightly golden. Stir in 18 g minced garlic and cook for 45 seconds, keeping the heat moderate so the garlic turns fragrant but does not brown.

4. 4

   Add 60 g tomato paste and cook it in the oil for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. This step is key for a Persian-style khorak flavor, where the paste is properly "fried" to deepen color and taste.

5. 5

   Pour in 360 ml chicken broth and whisk to dissolve the tomato paste into a smooth sauce. Add 2 g black pepper and 2 g dried oregano, then simmer for 6–8 minutes until the sauce thickens enough to coat a spoon.

6. 6

   Add the drained pasta and broccoli to the skillet and toss until everything is evenly coated. If the sauce looks tight, add reserved pasta water 30 ml at a time (up to 120 ml) and simmer for 2 minutes so the pasta absorbs the tomato-broth flavor.

7. 7

   Turn off the heat and stir in 15 g butter, 60 g grated Parmesan, and 15 ml lemon juice until glossy and cohesive. Rest the dish for 3 minutes before serving so the sauce clings to the pasta and the broccoli stays bright and tender.