Persian-Style Mushroom Spaghetti (اسپاگتی با قارچ) — Turmeric-Scented Tomato Mushroom Pasta

• 11.5 ozSpaghetti
• 12.5 cupWater (For boiling)
• 12 gSalt (For pasta water)
• 7.1 ozOnion (Finely diced)
• 14 ozButton mushrooms (Sliced 5 mm thick)
• 5.3 ozBell pepper (Thinly sliced (any color))
• 3 tbspNeutral oil (Such as grapeseed or sunflower)
• 2½ ozTomato paste
• 2 tspTurmeric
• ½ tspGround cinnamon
• 1 tspBlack pepper
• 2 tbspLemon juice (Freshly squeezed)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot, then dissolve 12 g salt in it. Add 320 g spaghetti and cook until just al dente, about 9–11 minutes depending on thickness, stirring in the first minute to prevent sticking.

2. 2

   While the pasta cooks, heat 45 ml neutral oil in a wide skillet over medium heat. Add 200 g diced onion and sauté for 8–10 minutes until softened and lightly golden, because this sweetness is the backbone of the sauce.

3. 3

   Add 2 tsp turmeric, 0.5 tsp cinnamon, and 1 tsp black pepper to the onions and stir constantly for 30–45 seconds. This brief blooming step removes raw spice harshness and perfumes the oil, which is a hallmark of Persian home-style sauces.

4. 4

   Stir in 70 g tomato paste and cook it for 2–3 minutes until it darkens slightly and smells toasted. Add 300 ml water and whisk or stir well to dissolve the paste into a smooth, thick base.

5. 5

   Add 400 g sliced mushrooms and 150 g sliced bell pepper, then stir to coat everything in the tomato-spice mixture. Cover and simmer for 10 minutes, then uncover and simmer 5–8 minutes more until the mushrooms release their juices and the sauce becomes thick and glossy.

6. 6

   Season the sauce with 4 g salt, then taste and adjust only after it has reduced, since tomato paste concentrates quickly. If the sauce is tighter than you like, add 30–60 ml hot pasta water to loosen it without diluting flavor.

7. 7

   Drain the spaghetti, reserving at least 120 ml of pasta water, and add the pasta directly to the skillet. Toss for 1–2 minutes over medium heat so the sauce clings to the noodles and the flavors meld.

8. 8

   Turn off the heat and add 30 ml lemon juice, tossing again to brighten the tomato and mushrooms. Rest the pasta for 2 minutes before serving so the sauce thickens slightly and coats each strand evenly.