Makaroni ba Mast va Seer (ماکارونی با ماست و سیر) — Persian Macaroni with Garlic Yogurt

• 400 gPlain whole-milk yogurt (strained/Greek-style preferred for a thicker sauce)
• 12 gGarlic (finely grated (about 3 medium cloves))
• 4 gSalt (for the yogurt sauce (about 3/4 tsp))
• 1 gDried mint (optional but traditional (about 1 tsp))
• 300 gMacaroni (short tubes) (or penne)
• 30 mlVegetable oil (for pot and pasta (2 tbsp))
• 180 gYellow onion (finely diced (about 1 medium))
• 350 gGround beef (80–90% lean; or ground lamb)
• 30 gTomato paste (about 2 tbsp)
• 2 gGround dried lime (limoo amani powder) (about 1 tsp)
• 3 gSumac (about 1 1/2 tsp, plus extra for serving)
• 1 gGround black pepper (about 1/2 tsp)
• 1 gGround turmeric (about 1/2 tsp)
• 120 mlWater (to loosen sauce (1/2 cup))
• 30 gPine nuts (or slivered almonds)
• 15 gButter (for toasting nuts (1 tbsp))

Instructions

1. 1

   Make the garlic yogurt: in a bowl, whisk yogurt with grated garlic, 4 g salt, and dried mint until smooth. Cover and refrigerate 20 minutes so the garlic mellows and perfumes the yogurt. Keep cold; the contrast of cool yogurt against hot pasta is part of the dish’s appeal.

2. 2

   Start the meat sauce: heat 30 ml oil in a skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add ground beef and cook 6–8 minutes, breaking it up, until no pink remains and the fat begins to sizzle.

3. 3

   Bloom the seasonings: stir in tomato paste and cook 2 minutes to remove rawness. Add turmeric, black pepper, ground dried lime, sumac, and 4 g salt; cook 30–60 seconds until fragrant. Pour in 120 ml water, scrape the pan, and simmer 5 minutes until saucy but not watery.

4. 4

   Boil the pasta: bring a large pot of water to a rolling boil. Add 12 g salt, then macaroni. Cook to very firm al dente, 2 minutes less than package directions (usually 6–8 minutes). Drain well, then toss immediately with 30 ml oil so the pasta stays separate.

5. 5

   Steam-finish Persian-style: return the pot to low heat. Add 1 tbsp of the oiled pasta to coat the base, then layer half the pasta and all the meat sauce, followed by the remaining pasta. Cover the lid with a clean towel, place on the pot, and steam 12–15 minutes on low.

6. 6

   Toast the nuts: while the pasta steams, melt butter in a small pan over medium-low heat. Add pine nuts and toast 2–4 minutes, stirring constantly, until pale golden and fragrant. Immediately transfer to a plate to stop cooking; nuts can burn quickly in residual heat.

7. 7

   Serve: gently fluff the steamed macaroni with a fork to distribute the meat without breaking the pasta. Plate hot portions and spoon cold garlic yogurt over the top or serve on the side for dipping. Finish with toasted nuts and an extra 1/2–1 tsp sumac per serving to taste.