Macaroni ba Loobia Sabz (ماکارونی با لوبیا سبز) — Persian-Style Pasta with Green Beans

• 400 gSpiral pasta (fusilli) (dry)
• 18 gKosher salt (for pasta water (about 1 tablespoon))
• 300 gGreen beans (trimmed, cut into 2.5 cm pieces)
• 250 gCherry tomatoes (halved)
• 80 gGreen onions (thinly sliced (white and green parts))
• 25 gCilantro (finely chopped)
• 240 gCooked chickpeas (drained and rinsed if canned)
• 250 gSmoked sausage (halal beef or chicken, sliced into 6 mm coins)
• 15 mlOlive oil (for browning sausage (1 tablespoon))
• 180 mlTomato juice (unsalted or low-sodium if possible)
• 30 mlRed wine vinegar (2 tablespoons)
• 2 tspGround cumin
• 1 tspGround coriander
• 12 gGarlic (finely grated or minced (about 3 cloves))
• 1 tspBlack pepper (freshly ground)
• 4 gGranulated sugar (optional, balances acidity (1 teaspoon))

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 18 g salt. Drop in 400 g fusilli and cook until al dente, 9–11 minutes (or 1 minute less than package directions). Reserve 120 mL pasta water, then drain and rinse briefly under cool water to stop cooking.

2. 2

   In the same pot, return water to a boil and blanch 300 g green beans for 2–3 minutes until bright green and crisp-tender. Immediately drain and rinse under cold water to lock in color and crunch. Shake well to remove excess water so the dressing won’t get diluted.

3. 3

   Heat a skillet over medium-high heat for 2 minutes. Add 15 mL olive oil, then brown 250 g sliced smoked sausage for 4–6 minutes, stirring occasionally, until edges are caramelized. Transfer to a plate and cool for 5 minutes; this keeps the tomatoes and herbs from wilting when mixed.

4. 4

   Whisk the dressing in a bowl: 180 mL tomato juice, 30 mL red wine vinegar, 60 mL olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 12 g garlic, 1 tsp black pepper, 4 g salt, and 4 g sugar (optional). Whisk 30 seconds until glossy and emulsified.

5. 5

   In a large mixing bowl, combine pasta, green beans, 240 g chickpeas, 250 g halved cherry tomatoes, 80 g sliced green onions, and 25 g chopped cilantro. Add the browned sausage. Pour in the dressing and toss for 60–90 seconds until everything is evenly coated.

6. 6

   Taste and adjust: add up to 30–60 mL reserved pasta water if you want a looser, more ‘juicy’ coating; add a little more vinegar for brightness or salt for balance. Let the salad rest 10 minutes at room temperature so the cumin-coriander flavors bloom before serving.