Macaroni ba Sos-e Gherona (ماکارونی با سس غرونا) — Persian Herb Cream Pasta Salad

• 340 gElbow macaroni (dry) (or short pasta shapes)
• 12 gKosher salt (for pasta water)
• 15 mlOlive oil (to prevent sticking after draining)
• 250 gButton mushrooms (wiped clean and sliced 5 mm thick)
• 15 gUnsalted butter
• 120 gOnion (finely diced)
• 1 gBlack pepper (freshly ground)
• 35 gCelery leaves (tender leaves only, packed)
• 60 gGreen garlic (trimmed; use white and pale green parts, sliced)
• 25 gFresh parsley leaves (packed)
• 20 gFresh cilantro leaves (packed)
• 20 gScallions (green parts only, sliced)
• 30 mlLemon juice (freshly squeezed)
• 150 gShallot yogurt (thick yogurt mixed with shallot; use strained if possible)
• 120 gMayonnaise (full-fat for best texture)
• 80 mlHeavy cream (cold)
• 5 gDijon mustard (optional but helps emulsify)
• 2 gGround sumac (optional, for a citrusy finish)
• 4 gFine sea salt (adjust to taste)
• 150 gCucumber (seeded and diced 8 mm (optional but refreshing))
• 30 gWalnuts (toasted and chopped (optional))

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 12 g kosher salt, then stir in 340 g macaroni. Cook at a steady boil until just al dente, 7–9 minutes (taste to confirm). Drain immediately, rinse under cold water for 30–45 seconds, then toss with 15 ml olive oil to prevent clumping.

2. 2

   While the pasta cooks, sauté the mushrooms. Heat a skillet over medium-high for 2 minutes, melt 15 g butter, then add 120 g diced onion. Cook 4 minutes until translucent. Add 250 g sliced mushrooms and 1 g black pepper; cook 6–8 minutes, stirring, until the mushrooms release moisture and turn golden. Spread on a plate to cool completely.

3. 3

   Make the Gherona sauce in a blender or food processor. Add 35 g celery leaves, 60 g sliced green garlic, 25 g parsley, 20 g cilantro, and 20 g scallion greens. Add 30 ml lemon juice, 150 g shallot yogurt, 120 g mayonnaise, 80 ml heavy cream, 5 g Dijon (optional), 4 g fine sea salt, and 2 g sumac (optional). Blend 20–30 seconds until smooth and pale green; chill 10 minutes.

4. 4

   Assemble the salad. In a large mixing bowl, combine the cooled macaroni and cooled mushroom-onion mixture. Pour in about three-quarters of the chilled Gherona sauce and fold gently for 1 minute, scraping the bowl so every piece is coated. Add the remaining sauce gradually until creamy but not soupy; the pasta will absorb dressing as it rests.

5. 5

   Finish and chill for best flavor. Fold in 150 g diced cucumber (optional) for crunch. Cover and refrigerate at least 60 minutes (up to 12 hours) so the green garlic and herbs mellow and the sauce thickens. Before serving, taste and adjust with up to 5 ml extra lemon juice or 1–2 g salt if needed.

6. 6

   Serve cold or lightly cool. Transfer to a wide platter or bowl and garnish with 30 g toasted chopped walnuts (optional) and an extra dusting of sumac if desired. Keep the dish below 5°C/41°F until serving; if it sits out more than 30 minutes in warm weather, return it to the refrigerator.