This hearty Iranian dish is made by layering boiled pasta with saffron yogurt and cheese, then baking it until a golden crust forms. It also tastes good cold, making it easy to pack for picnics or serve at gatherings.
Boil the pasta in salted water for 2 minutes less than the package directions, then drain.
Crush the saffron threads in a little hot water. Mix with the yogurt, egg, melted butter, and salt. Add the drained pasta and toss to coat.
Spread half the mixture in a baking dish and sprinkle with half the kashar cheese. Add the remaining pasta and top with the rest of the cheese. Bake in an oven preheated to 190°C / 375°F for 35 minutes, until the top is deep golden.
Crush the saffron in hot water before adding it; adding the strands directly may result in uneven color. If you remove the dish from the oven too early, the top will remain soft; wait until it is deep golden. Contains gluten (pasta and wheat flour) and dairy (yogurt and cheese).
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