Makaroni ba Panir va Gerdoo (ماکارونی با پنیر و گردو) – Persian Macaroni with Cheese and Walnuts

• 320 gDried macaroni (short tubes or elbows) (Choose ridged pasta for better vinaigrette cling)
• 18 gFine salt (For salting pasta water (about 1.5% salinity in 1.2 L water))
• 120 gSpinach leaves (Washed and thoroughly dried)
• 160 gRomaine lettuce leaves (Washed, dried, and torn into bite-size pieces)
• 90 gWalnuts (Roughly chopped; toast for deeper flavor)
• 120 gAged cheese (crumbled feta or aged goat cheese) (Prefer a tangy, salty cheese; crumble into small pieces)
• 45 mlWalnut oil (About 3 tbsp; use fresh, not rancid)
• 30 mlSunflower oil (About 2 tbsp; balances walnut oil intensity)
• 30 mlWhite wine vinegar (About 2 tbsp; or use distilled white vinegar for a sharper profile)
• 1.5 gBlack pepper (About 1/2 tsp, freshly ground)

Instructions

1. 1

   Toast the walnuts for a cleaner, deeper flavor: heat a dry skillet over medium heat, add the chopped walnuts, and stir constantly for 4–6 minutes until fragrant and slightly darker. Immediately transfer to a plate to cool so they do not continue cooking and turn bitter.

2. 2

   Cook the pasta: bring 1.2 liters of water to a rolling boil, add 18 g salt, then add the macaroni. Boil according to package time until al dente, usually 8–10 minutes. Reserve 60 ml pasta water, then drain and rinse briefly under cool water for 10–15 seconds to stop cooking.

3. 3

   Make the walnut vinaigrette: in a bowl, whisk 45 ml walnut oil, 30 ml sunflower oil, and 30 ml vinegar for 20 seconds. Whisk in 4 g salt and 1.5 g black pepper. If it tastes too sharp, whisk in 1–2 tbsp (15–30 ml) reserved pasta water to soften and help it emulsify.

4. 4

   Dress the pasta while it is just slightly warm: place drained pasta in a large bowl and immediately toss with 2/3 of the vinaigrette for 45–60 seconds. Let it rest 10 minutes at room temperature so the pasta absorbs flavor; then taste and adjust with a small splash of vinegar if needed.

5. 5

   Prepare the greens base: in a wide serving platter or individual plates, spread the spinach and romaine in an even layer. Keep the leaves dry for maximum crispness. If your kitchen is warm, chill the greens 10 minutes in the refrigerator before plating for a refreshing contrast.

6. 6

   Finish and assemble: fold the toasted walnuts and crumbled cheese into the dressed pasta gently so the cheese stays in distinct pieces. Spoon the pasta over the greens and drizzle the remaining vinaigrette on top. Rest 5 minutes before serving so flavors meld; finish with extra black pepper if desired.