Macaroni ba Saws-e Gherona (ماکارونی با سس قِرونا) — Persian Cold Pasta with Green Garlic Herb Sauce

• 340 gDried macaroni (short tubes or elbows) (Cooked until al dente)
• 12 gKosher salt (For pasta water (about 2 tsp))
• 15 mlOlive oil (To prevent sticking after draining (1 tbsp))
• 250 gCremini mushrooms (Wiped clean and thinly sliced)
• 15 mlNeutral oil (Such as grapeseed or sunflower (1 tbsp))
• 120 gYellow onion (Finely diced)
• 1 gBlack pepper (Freshly ground (about 1/2 tsp))
• 60 gGreen garlic (White and tender green parts, finely chopped)
• 25 gCelery leaves (Packed, roughly chopped)
• 25 gFresh parsley leaves (Packed, roughly chopped)
• 20 gFresh cilantro leaves and tender stems (Packed, roughly chopped)
• 120 gMayonnaise (About 1/2 cup)
• 120 mlHeavy cream (About 1/2 cup, cold)
• 170 gShallot yogurt (Thick yogurt mixed with finely minced shallot; about 3/4 cup)
• 30 mlLemon juice (Freshly squeezed (2 tbsp))
• 2 gLemon zest (Finely grated (about 1 tsp))
• 1 gGround cumin (About 1/2 tsp)
• 30 mlIce water (To loosen sauce if needed (2 tbsp))

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 12 g kosher salt, then add the macaroni. Cook 1–2 minutes less than the package directions (typically 7–9 minutes total) until al dente. Drain immediately, rinse under cold running water for 30–45 seconds, then toss with 15 ml olive oil to prevent sticking.

2. 2

   Heat 15 ml neutral oil in a wide skillet over medium-high heat for 1 minute. Add diced onion and cook 3 minutes, stirring, until translucent. Add sliced mushrooms and spread into an even layer. Cook 6–8 minutes, stirring only occasionally, until browned and the pan is mostly dry. Season with 3 g salt and 1 g black pepper, then cool completely (10–15 minutes).

3. 3

   Make the Gherona sauce: in a blender or food processor, combine green garlic, celery leaves, parsley, and cilantro. Pulse 10–15 times, scraping down once, until finely chopped. Add mayonnaise, heavy cream, shallot yogurt, lemon juice, lemon zest, 4 g salt, and cumin. Blend 20–30 seconds until smooth and pale green. If thick, blend in up to 30 ml ice water.

4. 4

   In a large mixing bowl, combine the cooled macaroni and cooled mushrooms. Pour in about three-quarters of the Gherona sauce and fold gently with a spatula for 1–2 minutes until evenly coated. Add the remaining sauce as needed; the pasta should look glossy and well-dressed, not soupy. Taste and adjust with up to 5 ml more lemon juice or 1 g more salt.

5. 5

   Cover and refrigerate at least 60 minutes (or up to 12 hours) to let the green garlic and herbs mellow and perfume the pasta. Before serving, stir well and check consistency; chilled pasta absorbs sauce. Loosen with 15–30 ml cold water or a splash of cream, then serve cold or slightly cool (10 minutes at room temperature).