Iranian-style Rammaché

Ingredients

In this Iranian adaptation of Rammaché, we incorporate Iranian spices such as saffron, turmeric, and cumin to infuse the dish with the distinct flavors of Iran. Additionally, we use tangy lemon juice and fragrant herbs to add a refreshing twist to the traditional Italian recipe. We alse have the original recipe for Rammaché, so you can check it out.

• 250g (8.8 oz) pasta 250g (8.8 oz) pasta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• A pinch of saffron threads, soaked in 2 tablespoons of warm water A pinch of saffron threads, soaked in 2 tablespoons of warm water
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 9g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground turmeric, ground cumin, and soaked saffron threads with the water. Stir well to combine the spices with the onion and garlic mixture.
4. 4.
   Add the diced tomatoes to the pan and cook for 5 minutes, until they start to soften.
5. 5.
   Pour in the heavy cream and lemon juice, and season with salt and pepper. Stir everything together and let the sauce simmer for 5 minutes.
6. 6.
   Add the cooked pasta to the sauce and toss until well coated. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Serve the Iranian-style Rammaché hot, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sauce.
• If you prefer a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• Garnish the dish with a sprinkle of toasted sesame seeds for added texture and flavor.
• Experiment with different types of pasta shapes to give the dish a unique twist.
• Serve the Iranian-style Rammaché with warm naan bread for a delightful combination of flavors.

Serving advice

Iranian-style Rammaché is best served hot, straight from the stove. Pair it with a fresh salad or some pickled vegetables for a complete meal.

Presentation advice

To enhance the presentation of Iranian-style Rammaché, sprinkle some saffron threads on top of the dish before serving. The vibrant yellow color of the saffron will add a touch of elegance to the plate.