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

• 6⅓ ozBlack-eyed peas, dried (Soak 8 hours, then drain)
• 14 ozMacaroni (Persian-style tube macaroni)
• 7¾ ozOnion, yellow (Finely diced)
• 12.5 ozSausages (Halal beef or chicken; coarsely grated or finely chopped)
• 3.2 ozTomato paste
• 20 gParsley (Finely chopped)
• 3 tbspNeutral oil (Plus 10 ml for the pot)
• 2 tspTurmeric, ground
• 1 tspBlack pepper, ground
• 1½ tspGarlic powder
• 2½ tspSalt (About 15 g total, divided)
• 8.5 cupWater

Instructions

1. 1

   Soak the black-eyed peas in plenty of water for 8 hours, then drain and rinse them well. Add the peas to a pot with 1000 ml fresh water and 1 tsp salt (about 6 g), bring to a boil, then simmer until tender but intact, about 25–35 minutes. Drain and set aside so they do not overcook while you prepare the sauce.

2. 2

   Bring 2000 ml water to a rolling boil in a large pot and add 1 tsp salt (about 6 g). Add the macaroni and boil until just under al dente, about 1–2 minutes less than the package suggests, because it will finish by steaming. Drain the pasta and rinse quickly with 250 ml cool water to stop the cooking, then let it sit in the colander to shed excess water.

3. 3

   Heat 45 ml neutral oil in a wide skillet over medium heat and add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns golden and sweet, then add 2 tsp turmeric and stir for 30 seconds to bloom the spice. Add the grated or finely chopped sausages and cook for 6–8 minutes until lightly browned and the fat renders, breaking up any clumps for an even texture.

4. 4

   Push the sausage mixture to the side and add the tomato paste directly to the pan. Fry the paste for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir in 250 ml water, 1 tsp black pepper, 1.5 tsp garlic powder, and the remaining 0.5 tsp salt (about 3 g), then simmer for 3–4 minutes to form a thick, glossy sauce.

5. 5

   Add the cooked black-eyed peas to the skillet and fold them gently into the sauce so they stay whole. Stir in the chopped parsley and cook for 1 minute to soften the herb without dulling its color. Taste the sauce and adjust with an additional 0.25 tsp salt (about 1.5 g) only if needed, because sausage saltiness varies.

6. 6

   In a nonstick pot with a tight lid, heat 10 ml oil over medium heat for 1 minute to prepare the base for steaming. Layer half the pasta, then spread all of the sausage-pea sauce, then top with the remaining pasta, gently tossing with a spatula so the sauce is distributed but the pasta is not crushed. Use the handle of a wooden spoon to poke 5–6 holes down to the bottom, which helps steam circulate and prevents sogginess.

7. 7

   Wrap the pot lid with a clean kitchen towel and cover the pot tightly to capture condensation, then reduce the heat to low. Steam (dam-kardan) for 35 minutes, listening for a gentle sizzle rather than a harsh fry, and rotate the pot once halfway through if your burner has hot spots. Turn off the heat and rest, covered, for 5 minutes so the layers set and the flavors meld.

8. 8

   Spoon the makaroni onto a platter, scraping up any crisped bottom bits if they formed. Serve immediately while the pasta is fluffy and the tomato-sausage aroma is at its peak. If you want a firmer crust, let it sit on very low heat for an extra 5 minutes next time, but keep the steaming lid on.