Spagheti ba Goosht (اسپاگتی با گوشت) — Persian-Style Spaghetti with Meat Sauce

• 300 gYellow onions, finely diced (about 2 medium)
• 60 mlVegetable oil (divided)
• 8 gFine salt (divided, plus more for pasta water)
• 450 gGround beef or ground lamb (80–85% lean)
• 1 tspGround black pepper
• 1 tspGround turmeric
• 90 gTomato paste (about 6 tbsp)
• 360 mlWater (for simmering; add more if needed)
• 60 gUnsalted butter (divided)
• 340 gSpaghetti (dry)
• 80 gGruyère cheese, grated
• 300 gFirm ripe tomatoes (sliced or wedged)
• 200 gPersian pickles (whole or sliced)
• 20 gFresh parsley (finely chopped)

Instructions

1. 1

   Make the fried onions: heat 45 ml vegetable oil in a wide skillet over medium heat. Add the diced onions and 3 g salt. Cook 18–22 minutes, stirring often, until deeply golden and sweet. Reduce heat if edges brown too fast. Transfer 1/3 of the onions to a bowl for serving; keep the rest in the pan.

2. 2

   Build the meat base: increase heat to medium-high and add the ground beef or lamb to the pan with the remaining onions. Break it up with a wooden spoon and cook 6–8 minutes until no longer pink and lightly browned. Stir in black pepper and turmeric; cook 30 seconds to bloom the spices.

3. 3

   Toast the tomato paste: push the meat to one side and add the remaining 15 ml oil to the empty side of the pan. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells caramelized. This step reduces raw acidity and deepens color.

4. 4

   Simmer the sauce: stir the toasted tomato paste into the meat. Add 360 ml water and the remaining 5 g salt. Bring to a gentle boil, then reduce to low and simmer uncovered 25–30 minutes, stirring every 5 minutes, until thick and glossy. If it dries out before the time is up, add 30–60 ml water.

5. 5

   Cook the spaghetti: bring a large pot of water (about 4 liters) to a rolling boil. Add 12 g salt. Add spaghetti and cook 1 minute less than package directions (usually 8–10 minutes total) for firm texture. Reserve 120 ml pasta water, then drain well.

6. 6

   Butter and combine: return the pot to low heat. Add 45 g butter and let it melt. Add drained spaghetti and toss 30–45 seconds to coat. Add the meat sauce and toss 1–2 minutes, adding 30–90 ml reserved pasta water as needed so the sauce clings without becoming soupy.

7. 7

   Finish and serve: turn off heat and add grated Gruyère, tossing 30 seconds until just melted. Plate immediately. Top with the reserved fried onions and chopped parsley. Serve with sliced tomatoes and Persian pickles on the side to balance the rich, savory pasta.