Macaroni with Gherona Sauce (ماکارونی با سس غرونا) — Persian-Inspired Creamy Herb Cold Pasta

• 15 ozdried macaroni (short tubes) (choose ridged shapes for better sauce cling)
• 12.5 cupwater (for boiling)
• 12 gsalt (for pasta water)
• 8.8 ozbutton mushrooms (sliced 5 mm thick)
• 1 tbspolive oil (for sautéing mushrooms)
• 4¼ ozonion (finely chopped)
• 3.2 ozgreen garlic (stalks and tender greens) (thinly sliced; use less if very pungent)
• 1¼ ozcelery leaves (packed leaves, washed and dried)
• 25 gfresh parsley (leaves and tender stems)
• 20 gfresh cilantro (leaves and tender stems)
• ¾ cupheavy cream (35% fat)
• 4¼ ozmayonnaise (full-fat for best texture)
• 7¾ ozshallot yogurt (Persian-style yogurt with shallot; thick and tangy)
• 2 tbsplemon juice (freshly squeezed)
• 1½ gground black pepper (about 1/2 tsp)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil, then dissolve 12 g salt in the pot. Add the macaroni and cook until just al dente, about 8–10 minutes depending on the brand, so it stays firm in a cold salad. Drain well and rinse under cold water for 20–30 seconds to stop the cooking, then shake the colander thoroughly so excess water does not thin the sauce.

2. 2

   Heat 15 ml olive oil in a skillet over medium-high heat and add the sliced mushrooms in a single layer. Sauté for 6–8 minutes until the mushrooms release their moisture and turn lightly golden, then remove from the heat. Spread them on a plate to cool completely, because warm mushrooms can make the sauce split and turn watery.

3. 3

   In a blender or food processor, combine the onion, green garlic, celery leaves, parsley, and cilantro. Pulse and scrape down the sides several times until the herbs are very finely chopped, then blend again briefly to form a vivid green paste. This fine texture is key to an authentic Gherona-style sauce that coats pasta evenly instead of leaving stringy herb pieces.

4. 4

   Add the heavy cream, mayonnaise, shallot yogurt, lemon juice, black pepper, and 4 g salt to the herb paste. Blend for 20–30 seconds until smooth, thick, and pale green, then taste and check the balance of tang and salt. If it tastes sharp, let it rest 5 minutes and taste again, because green garlic heat softens as it sits.

5. 5

   Transfer the cooled macaroni to a large mixing bowl and pour the Gherona sauce over it. Fold gently but thoroughly for 1–2 minutes so every tube is coated and the sauce settles into the ridges. Add the cooled mushrooms and fold again, keeping the pasta intact for a clean, creamy finish.

6. 6

   Cover and refrigerate for at least 60 minutes so the flavors bloom and the sauce thickens around the pasta. Before serving, stir once and re-taste, then adjust with an additional 5 ml lemon juice or 1 g salt if needed because cold temperatures mute seasoning. Serve chilled, or let it sit at room temperature for 10 minutes for maximum aroma.