Makaroni Foori ba Sos Makhsoos (ماکارونی فوری با سس مخصوص) — Quick Persian-Style Macaroni

• 2 tbspOlive oil (divided)
• 180 gOnion (finely diced)
• 120 gCelery (small dice)
• 120 gCarrot (small dice)
• 350 gChicken breast (cut into 1.5 cm cubes)
• 400 gTomatoes (grated or finely chopped (about 3 medium))
• 2 tbspTomato paste (for deeper color and flavor)
• 240 mlWater (plus more for boiling pasta)
• 1.5 tspThyme (dried; or 1 tbsp chopped fresh)
• 2 tspSalt (divided, to taste)
• 0.5 tspBlack pepper (freshly ground)
• 320 gSpaghetti macaroni (spaghetti broken in half, or macaroni-style spaghetti)

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 3 liters). While it heats, prep the vegetables and chicken: dice onion, celery, and carrot evenly so they cook at the same rate, and cube the chicken to about 1.5 cm for quick, juicy cooking.

2. 2

   Heat 1 tbsp olive oil in a wide skillet over medium-high heat for 2 minutes. Add the diced onion and cook 5 minutes, stirring often, until translucent with light golden edges. Add celery and carrot and cook 4 minutes to soften slightly without browning too hard.

3. 3

   Push vegetables to the sides and add the remaining 1 tbsp olive oil to the center. Add chicken cubes, 1 tsp salt, and black pepper. Sauté 4–5 minutes, stirring, until the chicken turns opaque and lightly golden in spots; avoid overcooking now because it will simmer again.

4. 4

   Stir in tomato paste and cook 1 minute to remove raw flavor. Add grated tomatoes, thyme, and 240 ml water. Bring to a gentle simmer, then reduce heat to medium-low and cook 10 minutes, uncovered, stirring every 2 minutes, until slightly thick and glossy. Taste and add remaining 1 tsp salt if needed.

5. 5

   When the water is boiling, add 1 tbsp salt to the pot (from your pantry, not counted above) and add the spaghetti macaroni. Boil 1 minute less than package directions (usually 7–9 minutes total) so it stays firm. Drain well, shaking off excess water to prevent a watery sauce.

6. 6

   Add drained pasta directly into the skillet with the sauce. Toss over medium heat for 2–3 minutes until every strand is coated and the sauce clings. If it looks dry, add 2–4 tbsp hot water from the pasta pot and toss 30 seconds more. Serve hot.