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Persian Pasta with Spiced Chickpeas and Pistachio Recipe

It was actually the Arab conquests of Sicily that first introduced pasta to Italy... hence this fabulous Persian pasta dish.

By lovefood · From Open Recipes · 11 ingredients
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Why it works: Chickpea and pistachio share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 11 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

2 people
Prep5 min
Cook20 min

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chickpea + pistachiotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Cumin + turmerictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Chickpea + cumintop 1% of all pairs
    Aroma overlapstrong
    Mentioned together473 recipes

    Shared aroma: linalool (floral, citrus).

  4. Almond + pistachiotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together693 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (chickpea, onion, tomato, garlic, cumin, cinnamon, turmeric):

  1. Beansbetter flavor fit
  2. Lentilsbetter flavor fit
  3. Cashew nutbetter flavor fit
  4. Almondthe original

Fit is the average pairing score against chickpea, onion, tomato, garlic, cumin, cinnamon, turmeric. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).