Pasta ba Sos Gerdoo (پاستا با سس گردو) — Persian Pasta with Walnut Yogurt Sauce

• 180 gWalnut kernels (raw, halves or pieces)
• 60 gWhite bread (stale preferred; crusts removed; torn into pieces (about 2 slices))
• 15 mlExtra-virgin olive oil (for toasting bread and blooming aromatics)
• 2 clovesGarlic (finely grated or crushed)
• 6 gMarjoram (fresh leaves, finely chopped (or use flat-leaf parsley; see substitutions))
• 240 gFull-fat plain yogurt (unsweetened; room temperature to prevent splitting)
• 120 mlWhipped cream (unsweetened; room temperature)
• 15 mlLemon juice (freshly squeezed)
• 6 gFine sea salt (plus more for pasta water)
• 1 gBlack pepper (freshly ground)
• 320 gPasta (short shapes like penne or fusilli, or long pasta like spaghetti)
• 180 mlPasta cooking water (reserved, hot; more as needed to loosen sauce)

Instructions

1. 1

   Toast the walnuts: heat a dry skillet over medium heat for 2 minutes. Add walnut kernels and toast 5–7 minutes, stirring often, until fragrant and slightly darkened. Immediately transfer to a plate to stop cooking; overheated walnuts turn bitter and will dull the sauce’s flavor.

2. 2

   Toast the bread: in the same skillet, add olive oil and warm for 30 seconds over medium-low. Add torn bread and toast 4–6 minutes, turning frequently, until evenly golden and crisp. Add grated garlic for the last 30 seconds, stirring constantly so it perfumes the oil without browning.

3. 3

   Blend the base: in a blender or food processor, combine toasted walnuts, toasted bread, chopped marjoram, salt, and black pepper. Pulse 10–15 times, then blend 30–45 seconds until sandy. With the motor running, add lemon juice and 120 ml hot pasta water (or hot water) to begin forming a thick, smooth paste.

4. 4

   Finish the sauce gently: transfer the walnut mixture to a bowl. Whisk in room-temperature yogurt until smooth, then whisk in whipped cream. If the sauce is too thick, whisk in 30–60 ml more hot pasta water until it coats a spoon like light gravy. Taste and adjust salt and pepper.

5. 5

   Cook the pasta: bring 3 liters water to a rolling boil. Add 18 g salt, then pasta. Cook to al dente according to package time, usually 9–12 minutes, stirring in the first minute. Reserve at least 180 ml cooking water, then drain pasta without rinsing.

6. 6

   Combine without splitting: return drained pasta to the warm (not hot) pot off the heat. Add the walnut yogurt sauce and toss for 45–60 seconds, adding reserved hot pasta water 1 tablespoon at a time until glossy and evenly coated. Serve immediately; avoid boiling the sauce to prevent curdling.