Sicilian Island Spaghetti (اسپاگتی جزیره سیسیل) — Persian-Style Lamb Pasta with Anchovy, Olives & Potatoes

• 450 gBoneless lamb shoulder, cut into 2 cm cubes (Trim excess surface fat)
• 200 gYellow onion, finely diced (About 1 large)
• 30 mlOlive oil (2 tbsp, divided)
• 45 gUnsalted butter (3 tbsp, divided)
• 18 gGarlic, finely grated (About 6 cloves, divided)
• 24 gAnchovy fillets in oil (About 6 fillets, drained and chopped)
• 30 gTomato paste (2 tbsp)
• 120 mlDry white wine (Optional; replace with stock if avoiding alcohol)
• 300 mlWater (Add more if needed to keep lamb saucy)
• 90 gGreen olives, pitted and sliced (Rinse if very salty)
• 250 gCremini mushrooms, sliced (Wipe clean; do not soak)
• 450 gWaxy potatoes (Yukon Gold or similar), peeled and cut into 1 cm cubes (For caramelized potato layer)
• 320 gSpaghetti (Regular or bronze-cut)
• 18 gFine sea salt (For pasta water (about 1 tbsp))
• 25 gFresh parsley, finely chopped (About 1 packed cup)
• 2 gBlack pepper, freshly ground (About 1 tsp, plus more to taste)
• 2 gLemon zest (About 1 tsp, optional but brightens anchovy)

Instructions

1. 1

   Build flavor for the lamb sauce: heat 15 ml olive oil and 15 g butter in a heavy pot over medium-high heat. Add diced onion and cook 8–10 minutes until deeply golden at the edges. Add 12 g garlic and chopped anchovies; stir 60–90 seconds until anchovies melt into the fat.

2. 2

   Add lamb cubes and cook 6–8 minutes, turning to brown on at least two sides. Stir in tomato paste and cook 2 minutes to toast it. Pour in white wine (or stock) and scrape the bottom well; simmer 3 minutes to reduce slightly, concentrating the savory, briny base.

3. 3

   Add 300 ml water, bring to a gentle simmer, then cover and cook on low for 45–55 minutes, stirring every 10–15 minutes. Keep the sauce moist; add 60–120 ml more water if it dries. Stir in sliced green olives and cook uncovered 5 minutes to integrate.

4. 4

   While lamb simmers, sauté mushrooms: heat 15 ml olive oil and 15 g butter in a wide skillet over medium-high heat. Add mushrooms in an even layer and cook 6 minutes without stirring much to brown. Stir, add remaining 6 g garlic, and cook 1–2 minutes until fragrant; set aside.

5. 5

   Make the caramelized potato layer: in a 28–30 cm nonstick or well-seasoned pan, heat 15 ml olive oil and 15 g butter over medium. Add potato cubes in a single layer, sprinkle with 0.5 g black pepper, and cook 12–15 minutes, turning occasionally, until golden and crisp-tender.

6. 6

   Cook spaghetti Persian-style: bring 4 liters water to a rolling boil, add 18 g salt, then add spaghetti. Boil 6 minutes (about 2 minutes under al dente), stirring in the first minute. Reserve 240 ml pasta water, then drain. The pasta should be flexible but still firm in the center.

7. 7

   Combine sauce and pasta: stir sautéed mushrooms into the lamb pot. Add drained spaghetti and toss over low heat for 2 minutes, adding 60–120 ml reserved pasta water as needed for a glossy, clingy sauce. Taste and adjust pepper; avoid extra salt until you taste, since anchovies and olives are salty.

8. 8

   Steam for a crisp bottom (tahdig-inspired): gently mound the sauced spaghetti over the caramelized potatoes in the pan. Dot with remaining 15 g butter, cover with a tight lid (wrap lid with a clean towel if possible), and steam on low 12–15 minutes until the bottom crisps.

9. 9

   Finish and serve: turn off heat and rest covered 5 minutes to set the layers. Sprinkle parsley and optional lemon zest over the top. To serve, spoon pasta onto plates and lift out sections of the crisp potato layer. Serve hot, with extra parsley and black pepper at the table.