Macaroni ba Sose Gherona (ماکارونی با سس گهرونا) — Persian Cold Pasta with Herb-Garlic Cream Sauce

• 400 gDried macaroni (short tubes) (or short pasta such as penne; cook to al dente)
• 18 gKosher salt (for salting pasta water (about 1 tablespoon))
• 15 mlOlive oil (to prevent sticking after draining)
• 250 gButton mushrooms (thinly sliced)
• 20 gUnsalted butter (for sautéing mushrooms)
• 120 gYellow onion (finely diced)
• 2 gBlack pepper (freshly ground (about 1 teaspoon), divided)
• 5 gFine sea salt (about 1 teaspoon, divided)
• 60 gGreen garlic (trimmed; white and tender green parts, thinly sliced)
• 30 gCelery leaves (washed and well dried)
• 20 gFresh parsley leaves (washed and well dried)
• 15 gFresh cilantro leaves (washed and well dried)
• 30 mlLemon juice (freshly squeezed (about 2 tablespoons))
• 120 gMayonnaise (full-fat for best texture)
• 180 gShallot yogurt (thick yogurt mixed with finely minced shallot; see tips if unavailable)
• 80 mlHeavy cream (cold)
• 5 gDijon mustard (about 1 teaspoon, optional but helps emulsify)
• 3 gGround sumac (about 1 teaspoon, optional for tangy aroma)
• 30 mlCold water (only if needed to loosen sauce)

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 18 g kosher salt, then cook 400 g macaroni until al dente, 8–10 minutes (or per package). Drain immediately, rinse under cold running water for 20–30 seconds, then drain very well and toss with 15 ml olive oil to prevent clumping.

2. 2

   Heat a wide skillet over medium-high heat for 2 minutes. Add 20 g butter, then 120 g diced onion and sauté 4 minutes until translucent. Add 250 g sliced mushrooms, 3 g of the fine sea salt, and 1 g of the black pepper. Cook 8–10 minutes, stirring, until the mushrooms release liquid and then turn lightly golden.

3. 3

   Spread the mushroom mixture on a plate in a single layer to cool quickly, 10 minutes. Cooling prevents the sauce from thinning and keeps the herbs bright. While cooling, pat the celery leaves, parsley, and cilantro very dry with paper towels; excess water can make the dressing watery and dull the flavor.

4. 4

   Make the Gherona sauce in a blender or food processor: add 60 g green garlic, 30 g celery leaves, 20 g parsley, 15 g cilantro, 30 ml lemon juice, 120 g mayonnaise, 180 g shallot yogurt, 80 ml heavy cream, and 5 g Dijon (optional). Blend 20–30 seconds, scrape down, then blend 10 seconds more until smooth and pale green.

5. 5

   Season the sauce with the remaining 2 g fine sea salt, remaining 1 g black pepper, and 3 g sumac (optional). If the sauce is too thick to coat pasta, blend in up to 30 ml cold water, 10 ml at a time. Taste and adjust lemon juice by 5 ml if you want a brighter, tangier finish.

6. 6

   In a large mixing bowl, combine the cooled macaroni and cooled mushrooms. Pour over about three-quarters of the Gherona sauce and toss for 45–60 seconds until every piece is coated. Add the remaining sauce as needed for a creamy finish; the pasta will absorb some dressing as it chills.

7. 7

   Cover and refrigerate at least 60 minutes (or up to 12 hours) for the garlic-herb aroma to mellow and integrate. Before serving, toss again and check texture; if it seems dry, loosen with 15–30 ml cold water or 15 ml lemon juice. Serve chilled, 4–7°C, as a centerpiece salad.