Makaroni ba Keshmesh va Hoboobat (ماکارونی با کشمش و حبوبات) — Persian Pasta with Raisins and Legumes

• 170 gDried chickpeas (soaked overnight and cooked until tender (or use cooked chickpeas; see note))
• 1200 mlWater (for cooking soaked chickpeas)
• 6 gSalt (for cooking chickpeas (about 1 teaspoon))
• 320 gDried pasta (spaghetti or linguine) (broken in half if desired)
• 45 mlOlive oil (divided)
• 200 gOnion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 2 tspGround cumin
• 1 tspGround cinnamon
• 1 tspGround coriander
• 0.5 tspBlack pepper (freshly ground)
• 30 gTomato paste (about 2 tablespoons)
• 400 gCrushed tomatoes (canned)
• 360 gCooked chickpeas (drained (from the cooked dried chickpeas, or canned))
• 90 gGolden raisins (rinsed and drained)
• 15 mlBrewed saffron water (optional) (for aroma; made from a small pinch of saffron steeped in hot water)

Instructions

1. 1

   Cook the chickpeas (skip if using cooked/canned): drain soaked chickpeas and add to a pot with 1200 ml water. Bring to a boil, skim foam, then reduce to a gentle simmer. Cover and cook 60–75 minutes until tender, salting with 6 g salt in the last 10 minutes. Drain and set aside.

2. 2

   Build the spiced base: heat 30 ml olive oil in a wide pan over medium heat. Add diced onion and cook 10–12 minutes, stirring, until golden and softened. Add minced garlic and cook 60 seconds until fragrant. Stir in cumin, cinnamon, coriander, and black pepper; toast 30 seconds to bloom the spices without burning.

3. 3

   Cook the tomato sauce: add tomato paste and fry 2 minutes, stirring constantly to deepen color. Add crushed tomatoes, 4 g salt, and 120 ml water. Simmer uncovered 12–15 minutes over medium-low until slightly thickened. Stir in chickpeas and raisins; simmer 5 minutes more. Add saffron water if using, then turn off heat.

4. 4

   Boil the pasta: bring a large pot of water to a rolling boil. Add 12 g salt, then pasta. Cook 2 minutes less than package directions (typically 7–9 minutes total) so it stays firm. Reserve 120 ml pasta water, then drain well. Do not rinse; the starch helps the layers bind during steaming.

5. 5

   Layer and steam (Persian-style finish): in a nonstick pot, heat remaining 15 ml olive oil over medium heat for 60 seconds. Add a thin layer of pasta, then spoon on some sauce. Repeat layers, finishing with pasta on top. Drizzle 2–4 tablespoons reserved pasta water around edges, cover with a towel-wrapped lid, and steam 25–30 minutes on low.

6. 6

   Rest and serve: turn off heat and rest covered 10 minutes to set the layers. Gently loosen the sides with a spatula. Serve in scoops so each portion includes pasta, chickpeas, and raisins. If you want a crisp bottom, increase heat to medium for the final 3 minutes, watching carefully to avoid scorching.