Makaron Salad (سالاد ماکارونی) — Persian Cold Macaroni with Gherona Sauce

• 350 gDried elbow macaroni (or short macaroni shapes)
• 12 gFine salt (for pasta water (about 2 tsp))
• 15 mlOlive oil (to prevent sticking after draining (1 tbsp))
• 250 gButton mushrooms (wiped clean, sliced 5 mm thick)
• 20 gUnsalted butter (for sautéing)
• 120 gYellow onion (finely diced)
• 1 gGround black pepper (about 1/2 tsp)
• 2 gLemon zest (finely grated (about 1 tsp), optional but recommended)
• 60 gGreen garlic (trimmed; use mostly tender white/light green parts, finely chopped)
• 25 gCelery leaves (packed; tender leaves only)
• 20 gFresh parsley leaves (packed)
• 15 gFresh cilantro leaves (packed)
• 180 gShallot yogurt (thick yogurt mixed with dried shallot; if very thin, strain 20 minutes)
• 90 gMayonnaise (full-fat for best texture)
• 60 gHeavy cream (cold)
• 30 mlFresh lemon juice (about 2 tbsp, plus more to taste)
• 2 gGround sumac (about 1 tsp, optional for extra tang)
• 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 salt, then add 350 g macaroni. Boil 8–10 minutes, stirring in the first minute, until just al dente (still firm in the center). Drain immediately, rinse under cold running water for 30–45 seconds, then toss with 15 ml olive oil.

2. 2

   Sauté the mushrooms to keep the salad fresh-tasting. Heat a skillet over medium-high for 2 minutes. Add 20 g butter, then 120 g diced onion; cook 4 minutes until translucent. Add 250 g sliced mushrooms and 1 g black pepper; cook 7–9 minutes, stirring, until the pan is mostly dry and mushrooms are browned.

3. 3

   Turn off the heat and stir in 2 g lemon zest (optional). Spread the mushroom mixture on a plate in a thin layer to cool quickly, 10–15 minutes. Cooling prevents the mayonnaise and yogurt sauce from splitting and keeps the herbs bright. Meanwhile, pat the pasta dry with clean towels if it looks watery.

4. 4

   Make the Gherona sauce in a blender or food processor. Add 60 g chopped green garlic, 25 g celery leaves, 20 g parsley, and 15 g cilantro. Pulse 10–15 times, scraping down, until finely chopped. Add 180 g shallot yogurt, 90 g mayonnaise, 60 g heavy cream, 30 ml lemon juice, 3 g salt, and 2 g sumac; blend 20–30 seconds until pale green and creamy.

5. 5

   Adjust texture and seasoning. The sauce should coat pasta without pooling. If too thick, blend in up to 30 ml ice water, 1 tablespoon at a time. Taste and balance: add 5–10 ml more lemon juice for brightness or 1–2 g more salt if it tastes flat. Refrigerate the sauce 10 minutes for best body.

6. 6

   Assemble the salad. In a large bowl, combine cooled macaroni and cooled mushrooms-onion mixture. Pour in the Gherona sauce and fold gently for 1–2 minutes until evenly coated. Cover and chill at least 60 minutes (or up to overnight) to let the green garlic and celery-leaf aroma bloom and the pasta absorb flavor.

7. 7

   Serve cold. Before serving, stir and check consistency; if it tightened, loosen with 1–2 tablespoons cold water or a spoon of yogurt. Taste again and correct with lemon juice or salt. For clean portions, keep it chilled and serve within 30 minutes at room temperature, then return leftovers to the refrigerator.