Makaroni Sosis (ماکارونی سوسیس) — Persian-Style Sausage Macaroni

• 150 gBlack-eyed peas, dried (rinsed; soak in cold water 8 hours, then drain)
• 1500 mlWater (for boiling black-eyed peas)
• 6 gSalt (for cooking black-eyed peas (about 1 tsp))
• 400 gMacaroni (straight macaroni or spaghetti, broken into 5 cm pieces)
• 15 mlVegetable oil (for pasta water (about 1 tbsp))
• 250 gOnion (finely diced (about 2 medium))
• 350 gSausages (beef or chicken; coarsely grated or finely chopped)
• 70 gTomato paste (about 4 tbsp)
• 2 gTurmeric (about 1 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 2 gGarlic powder (about 1 tsp)
• 330 gCooked black-eyed peas (from 150 g dried; drained well)
• 30 gParsley (finely chopped)

Instructions

1. 1

   Soak the black-eyed peas in plenty of cold water for 8 hours (included in prep time), then drain. Add peas and 1500 ml water to a pot, bring to a boil, skim foam, then simmer partially covered 25–35 minutes until tender but intact. Stir in 6 g salt during the last 5 minutes, then drain well.

2. 2

   Bring 3000 ml water to a rolling boil in a large pot. Add 18 g salt and 15 ml oil. Add the macaroni and boil 6–8 minutes until just under al dente (it will finish steaming later). Drain immediately and rinse briefly with warm water to stop cooking, then shake off excess water thoroughly.

3. 3

   Heat 45 ml oil in a wide skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until deeply golden. Add grated sausage and cook 5–7 minutes, breaking it up, until lightly browned and the fat renders. Sprinkle in turmeric, black pepper, and garlic powder; stir 30 seconds to bloom.

4. 4

   Push the mixture to the sides and add tomato paste to the center. Fry the paste 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Add 120 ml water and 4 g salt, scraping the pan to dissolve browned bits. Stir in drained black-eyed peas and simmer 3–4 minutes.

5. 5

   Set a heavy-bottomed pot over medium heat and add 15 ml oil. For a classic Persian steamed texture, spread a thin layer of macaroni on the bottom, then add a layer of sausage-pea sauce, then more macaroni; repeat to form 3–4 layers, finishing with sauce. Sprinkle chopped parsley evenly over the top.

6. 6

   Use the handle of a wooden spoon to poke 5–6 holes down to the bottom to help steam circulate. Drizzle 60 ml water around the edges (not directly on top). Cover the lid with a clean kitchen towel and place it tightly on the pot. Steam on low heat 35–40 minutes until fragrant and cohesive.

7. 7

   Rest the pot off the heat for 10 minutes, still covered, to set the layers. Gently fluff with a fork to mix, or invert onto a platter for a molded presentation. Taste and adjust seasoning with up to 1 g additional salt if needed, then serve hot while the tomato-turmeric aroma is strongest.