Makaroni ba Morgh (ماکارونی با مرغ) — Persian-Style Spiced Chicken Pasta

• 450 gBoneless skinless chicken breast (cut into 2 cm cubes)
• 30 mlOlive oil (for marinating chicken)
• 2 tspGround cumin
• 2 tspTurmeric powder
• 1 tspPaprika (sweet or mild)
• 1 tspSalt (fine salt)
• 250 gYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 90 gTomato paste (about 6 tablespoons)
• 240 mlWater (hot, to loosen tomato paste)
• 0.5 tspBlack pepper (freshly ground)
• 1 tspDried oregano (optional but common in some home versions)
• 340 gShort pasta (elbow macaroni or penne)

Instructions

1. 1

   Marinate the chicken: In a bowl, combine chicken cubes with 30 ml olive oil, cumin, turmeric, paprika, and 1 tsp fine salt. Mix until evenly coated. Cover and refrigerate 30 minutes (or up to 8 hours). Meanwhile, dice the onion and mince the garlic so cooking can move quickly.

2. 2

   Build the onion base: Heat 30 ml olive oil in a wide sauté pan over medium heat. Add diced onion and cook 10–12 minutes, stirring every 1–2 minutes, until soft and lightly golden. Add minced garlic and cook 60–90 seconds until fragrant, lowering heat if it starts to brown.

3. 3

   Sear and cook the chicken: Increase heat to medium-high. Add the marinated chicken in a single layer and cook 6–8 minutes, stirring occasionally, until the outside loses its raw color and some pieces take on light browning. Reduce heat to medium to avoid scorching the spices.

4. 4

   Slow-cook the tomato paste for umami: Push chicken to the edges of the pan and add tomato paste to the center. Cook the paste 4–5 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir everything together, then add 240 ml hot water, pepper, and oregano.

5. 5

   Simmer the sauce: Bring to a gentle simmer over medium-low heat. Cover and cook 12–15 minutes, stirring once or twice, until chicken is cooked through and the sauce is thick enough to coat pasta. If it reduces too much, add 30–60 ml water; if too thin, simmer uncovered 2–3 minutes.

6. 6

   Boil the pasta: Bring 2500 ml water to a rolling boil in a large pot. Add 12 g salt, then pasta. Cook 2 minutes less than package directions (usually 7–9 minutes total for short pasta), stirring in the first minute. Drain well; do not rinse so the sauce adheres.

7. 7

   Combine and steam (classic makaroni finish): Return the pot to low heat. Add 15 ml olive oil and 30 ml water, then add half the pasta and half the chicken sauce; repeat layers. Use a spoon handle to poke 4–5 holes to the bottom. Cover with a lid wrapped in a clean towel and steam 20–25 minutes on low.

8. 8

   Rest and serve: Turn off the heat and rest, covered, 5 minutes to set the texture. Fluff gently, mixing layers without breaking pasta. Taste and adjust salt if needed. Serve hot, making sure each plate gets both saucy chicken and steamed pasta for the signature Persian makaroni texture.