Persian-Style Fish Macaroni (ماکارونی با ماهی) — Coastal tomato-glazed pasta with flaky fish

• 11.5 ozMacaroni (short tube pasta)
• 12.5 cupWater (For boiling)
• 14 gSalt (For pasta water (about 2.5 tsp))
• 1⅛ lbBoneless white fish fillets (cod, haddock, or tilapia)
• 1 tspBlack pepper
• 2 tbspNeutral oil (sunflower or canola) (2 tbsp)
• 5.3 ozOnion, finely diced
• 10 gGarlic, minced (About 3 cloves)
• 1½ cupTomato sauce (plain) (About 1 1/2 cups)
• 1.1 ozTomato paste (2 tbsp, for deeper color and glaze)
• 1 tspGround turmeric (A common Persian base spice)
• 4¼ ozGrated cheese (mozzarella or mild kashkaval) (For melt and richness)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot and dissolve 14 g salt in it. Add the macaroni and boil until just al dente, 1–2 minutes less than the package suggests, then drain well and set aside so it does not overcook.

2. 2

   Pat the fish very dry, then season it evenly with 4 g salt and 1 tsp black pepper. Heat 30 ml oil in a nonstick skillet over medium-high heat, sear the fillets 2–3 minutes per side until just cooked through, then transfer to a plate and flake into large pieces so it stays succulent.

3. 3

   In the same skillet, reduce heat to medium and add 30 ml oil if the pan looks dry, then sauté the diced onion for 6–8 minutes until golden. Stir in the minced garlic and 1 tsp turmeric for 30 seconds, keeping it moving so the garlic does not burn and turn bitter.

4. 4

   Add the tomato paste and cook it for 1 minute to caramelize slightly and remove raw sharpness. Pour in the tomato sauce and 120 ml water, then season with 3 g salt and 1/2 tsp black pepper and simmer 6–8 minutes until glossy and thick enough to coat a spoon.

5. 5

   Fold the flaked fish gently into the tomato glaze and simmer 1–2 minutes so the fish absorbs flavor without breaking down. Add the drained macaroni and toss carefully until every piece is evenly coated and the mixture looks moist but not soupy.

6. 6

   For a Persian-style dam-keshidan finish, add 10 ml oil to the bottom of a heavy pot and spread it to coat, then spoon in half the macaroni mixture. Sprinkle 60 g grated cheese, add the remaining macaroni, and top with the remaining 60 g cheese for a melty layer.

7. 7

   Drizzle 30 ml water around the edges of the pot to create steam, then cover the lid with a clean towel and place it tightly on the pot. Cook 8 minutes on medium heat to build heat, then reduce to low and steam 15–18 minutes until the cheese melts and a light golden crust forms at the bottom.

8. 8

   Turn off the heat and rest the pot, covered, for 5 minutes so the pasta sets and slices cleanly. Serve by spooning out portions with some of the crust, keeping the fish pieces intact for the best texture.