Makaroni Pich ba Gharch va Reyhan (ماکارونی پیچ با قارچ و ریحان) — Persian Spiral Pasta with Mushrooms and Basil

• 320 gSpiral pasta (fusilli) (dry)
• 18 gSalt (for salting pasta water)
• 45 mlOlive oil (divided)
• 200 gOnion (finely diced)
• 300 gGround beef (85–90% lean)
• 12 gGarlic (minced (about 4 cloves))
• 2 gBlack pepper (freshly ground, divided)
• 2 gTurmeric (ground)
• 350 gTomatoes (grated on the large holes of a box grater (or crushed by hand))
• 30 gTomato paste (about 2 tablespoons)
• 10 mlWhite vinegar (about 2 teaspoons)
• 120 mlWater (to adjust sauce consistency)
• 300 gMushrooms (cremini or white button, sliced 5 mm thick)
• 30 gFresh basil leaves (roughly torn)
• 40 gParmesan cheese (finely grated, plus more to serve)

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 18 g salt, then add 320 g fusilli and stir for 20 seconds to prevent sticking. Boil until just shy of al dente, 1 minute less than package directions (usually 8–10 minutes total). Reserve 240 ml pasta water, then drain.

2. 2

   While the pasta cooks, heat 15 ml olive oil in a wide skillet over medium-high heat. Add 300 g sliced mushrooms and 2 g of the seasoning salt. Cook 7–9 minutes, stirring occasionally, until the mushrooms release their liquid and then brown at the edges. Transfer mushrooms to a bowl; keep the skillet.

3. 3

   Reduce heat to medium. Add 30 ml olive oil to the same skillet, then add 200 g diced onion and cook 6–8 minutes until soft and lightly golden. Add 300 g ground beef and break it up with a wooden spoon. Cook 6–7 minutes until no pink remains and the fat begins to sizzle.

4. 4

   Add 12 g minced garlic, 2 g black pepper, and 2 g turmeric. Stir constantly for 45–60 seconds until fragrant. Add 30 g tomato paste and cook 2 minutes to deepen color. Stir in 350 g grated tomatoes and 120 ml water; scrape the pan well. Simmer uncovered 10 minutes, stirring twice.

5. 5

   Stir in 10 ml white vinegar and the remaining 4 g seasoning salt. Simmer 2 minutes to round out the acidity. Return the browned mushrooms to the sauce and cook 2 minutes. Taste and adjust with a splash of reserved pasta water if the sauce is too thick; it should coat a spoon, not clump.

6. 6

   Add drained pasta to the skillet and toss over medium heat for 2–3 minutes, adding 60–120 ml reserved pasta water as needed for a glossy, cohesive sauce. Turn off the heat, add 30 g torn basil and 40 g grated Parmesan, and toss for 30 seconds so the basil stays bright and aromatic.

7. 7

   Cover the skillet and rest 5 minutes off heat for a Persian-style set and deeper flavor melding. Uncover, toss once more, and serve hot. Finish each plate with extra Parmesan and a few grinds of black pepper. If desired, drizzle 5 ml olive oil per serving for a richer, restaurant-style finish.