Esphageti Ba Gharch (اسپاگتی با قارچ) — Persian-Style Mushroom Spaghetti

• 400 gSpaghetti (regular wheat spaghetti)
• 3.8 lWater (for boiling pasta)
• 18 gSalt (for pasta water (about 1 tablespoon))
• 200 gOnion (thinly sliced)
• 450 gCremini mushrooms (sliced 5 mm thick)
• 200 gBell peppers (thinly sliced; use a mix of red and green if possible)
• 60 mlNeutral oil (such as sunflower or canola, divided)
• 45 gTomato paste (3 tablespoons)
• 2 tspTurmeric (ground)
• 0.5 tspGround cinnamon (use true cinnamon if available)
• 1 tspBlack pepper (freshly ground)
• 30 mlLemon juice (freshly squeezed (2 tablespoons))

Instructions

1. 1

   Prep the vegetables so cooking stays fast: slice the onion thinly, slice mushrooms about 5 mm thick, and cut bell peppers into thin strips. Measure spices and tomato paste. Bring 3.8 L water to a rolling boil in a large pot, then add 18 g salt and keep the heat high.

2. 2

   Cook the spaghetti until just under al dente: add 400 g spaghetti to the boiling salted water and stir for 30 seconds to prevent sticking. Boil 1–2 minutes less than the package directions (typically 7–9 minutes total). Drain well in a colander; do not rinse.

3. 3

   Build the Persian-style mushroom base: heat 30 ml of the oil in a wide skillet over medium heat. Add the sliced onion and sauté 8–10 minutes, stirring often, until soft and lightly golden. Add mushrooms and cook 8–10 minutes until their liquid releases and mostly evaporates.

4. 4

   Season and deepen the color: add bell peppers and sauté 3–4 minutes until slightly softened but still bright. Push vegetables to the sides, add tomato paste to the center with 15 ml oil, and fry 2 minutes until brick-red. Stir in turmeric, cinnamon, black pepper, and 6 g salt for 30 seconds.

5. 5

   Moisten the sauce for steaming: add 120 ml water and scrape the pan to dissolve any browned bits. Simmer 3–5 minutes until the mixture is saucy but not watery. Turn off heat and stir in 30 ml lemon juice. Taste and adjust salt and pepper; the flavor should be savory with a gentle citrus lift.

6. 6

   Set up the tahdig (crispy crust): in a nonstick pot (24–26 cm), heat the remaining 15 ml oil over medium heat for 60–90 seconds. Add 1–2 tablespoons of the saucy vegetables to the bottom to form a thin layer; this helps the crust color and prevents sticking.

7. 7

   Layer and steam the pasta: mix the drained spaghetti with the remaining mushroom mixture in a large bowl. Pile it into the pot in a mound, then poke 4–5 holes down to the bottom with a spoon handle to vent steam. Cover the lid with a clean towel and steam on low heat for 35 minutes.

8. 8

   Release and serve: turn off heat and rest, covered, for 5 minutes to set the tahdig. Run a thin spatula around the edges. Invert onto a platter if desired, or scoop pasta and lift out pieces of tahdig. Serve hot, ensuring each plate gets pasta and some crispy crust.