Makaroni ba Sos Vijeh (ماکارونی با سس ویژه) — Persian-Style Macaroni with Special Chicken Sauce

• 450 gChicken breast, boneless skinless (cut into 2 cm cubes)
• 2.5 tspSalt (divided, plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 45 mlOlive oil (3 tbsp, divided)
• 200 gOnion (finely diced (about 1 large))
• 120 gCelery (finely diced (about 2 stalks))
• 120 gCarrot (finely diced (about 1 large))
• 12 gGarlic (minced (about 3 cloves))
• 500 gTomatoes (fresh, grated or finely chopped (about 3 medium))
• 30 gTomato paste (2 tbsp)
• 2 tspDried thyme (or 1 tbsp fresh thyme leaves)
• 1 tspGround turmeric (optional but common in Persian home cooking)
• 240 mlWater (1 cup, for simmering sauce (add as needed))
• 350 gSpaghetti or macaroni (spaghetti broken into thirds or short macaroni)

Instructions

1. 1

   Prepare the chicken and vegetables: cut chicken into 2 cm cubes and dice onion, celery, and carrot finely so they melt into the sauce. Season chicken with 1 tsp salt and the black pepper. Let it sit 10 minutes at room temperature while you grate or chop the tomatoes.

2. 2

   Build the sauce base: heat 2 tbsp (30 ml) olive oil in a wide skillet over medium heat. Add onion, celery, and carrot with 1/2 tsp salt. Cook 10–12 minutes, stirring often, until the onion turns translucent and the vegetables soften without browning; lower heat if edges darken.

3. 3

   Brown the chicken: add the remaining 1 tbsp (15 ml) olive oil to the skillet, then add chicken in a single layer. Cook 6–8 minutes over medium-high heat, stirring occasionally, until the surface turns opaque and lightly golden. Add garlic and (if using) turmeric; cook 30–45 seconds until fragrant.

4. 4

   Simmer the special tomato-thyme sauce: stir in tomato paste and cook 1 minute to remove raw flavor. Add grated tomatoes, thyme, and 1 cup (240 ml) water. Bring to a gentle simmer, then cover and cook 18–22 minutes, stirring twice, until chicken is tender and the sauce is thick and glossy.

5. 5

   Boil the pasta: bring 3 liters water to a rolling boil in a large pot. Add 1 tbsp salt, then pasta. Cook 1–2 minutes less than package directions (typically 7–9 minutes total for spaghetti), aiming for firm al dente because it will finish by steaming. Drain well.

6. 6

   Layer and steam (Persian-style finish): return the pot to medium heat and add 1 tbsp (15 ml) olive oil. Add a thin layer of pasta, then a layer of chicken sauce; repeat, ending with pasta on top. Drizzle 1/4 cup (60 ml) water around the edges, cover with a tight lid, and steam on low 25–30 minutes.

7. 7

   Rest and serve: turn off heat and rest, covered, 10 minutes so moisture redistributes and the layers set. Taste a small portion; adjust salt if needed. Fluff gently with a fork to keep some layering, then serve hot with extra sauce scraped from the bottom and sides.