Makaroni ba Mahi (ماکارونی با ماهی) — Persian-Style Fish Macaroni

• 350 gDried macaroni (short tubes or elbows) (Cook to very firm (undercooked) for steaming later)
• 3000 mlWater (For boiling pasta)
• 18 gFine sea salt (For pasta water)
• 15 mlVegetable oil (For coating drained pasta)
• 500 gBoneless white fish fillets (cod, haddock, pollock, or tilapia) (Cut into 4–5 cm pieces; pat very dry)
• 2 gBlack pepper (Freshly ground)
• 200 gYellow onion (Finely diced)
• 12 gGarlic (Minced)
• 360 gTomato sauce (plain) (About 1 1/2 cups; use smooth canned tomato sauce)
• 120 gGrated cheese (mozzarella or mild cheddar) (Coarsely grated)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot. Add 18 g salt, then add 350 g macaroni. Boil until very firm (about 2 minutes less than package directions), so it can finish cooking during steaming. Drain well, return to the pot, and toss with 15 ml oil to prevent sticking.

2. 2

   Season 500 g fish pieces with 6 g salt and 2 g black pepper. Heat 30 ml oil in a wide skillet over medium-high heat (about 200°C surface heat). Sear fish 2–3 minutes per side until lightly golden and just cooked through. Transfer to a plate; keep pieces intact to avoid shredding.

3. 3

   Reduce heat to medium. In the same skillet, add 30 ml oil, then sauté 200 g diced onion for 8–10 minutes until soft and lightly golden. Add 12 g minced garlic and cook 60 seconds until fragrant. Stir in 360 g tomato sauce, 120 ml water, 4 g salt, and 1 g black pepper.

4. 4

   Simmer the tomato glaze uncovered for 8–12 minutes, stirring every 2 minutes, until it thickens to a glossy, spoon-coating sauce. Gently fold the seared fish back in and warm for 2 minutes. Turn off heat; the fish should remain in large flakes rather than breaking into tiny bits.

5. 5

   Set a heavy pot (nonstick or enameled) over medium heat. Add 15 ml oil and 60 ml water to the base. Layer one-third of the macaroni, then spoon over half the fish-tomato mixture. Add another third of pasta, then the remaining fish sauce, finishing with the last third of pasta.

6. 6

   Using the handle of a wooden spoon, poke 5–6 holes down through the layers to vent steam. Cover the lid with a clean towel and place it tightly on the pot. Steam over low heat for 25–30 minutes, rotating the pot once halfway, until the pasta is tender and the flavors meld.

7. 7

   Turn off heat and rest, covered, for 10 minutes to set the layers. Sprinkle 120 g grated cheese over the top, cover again, and let it melt from residual heat for 3–5 minutes. Serve by scooping down to capture all layers, keeping fish flakes as intact as possible.