Saffron baked pasta is a hearty Iranian dish made by layering boiled pasta with saffron yoghurt and cheese, then baking until a golden crust forms. It holds its flavour cold too, making it easy to pack for a picnic or serve to a crowd.
Boil the pasta in salted water for 2 minutes less than the package timing, then drain.
Crush the saffron threads in a little hot water and mix with the yoghurt, eggs, melted butter and salt, then fold in the drained pasta.
Spread half the mixture in a baking dish and scatter half the kaşar over it, add the remaining pasta and top with the rest of the kaşar. Bake in an oven preheated to 190°C for 35 minutes until deep golden on top.
Crush the saffron in hot water before adding it; dropping the threads in whole gives an uneven colour. Taking it out of the oven too early leaves the top soft, so wait until it is deep golden. Allergens: contains gluten (pasta/wheat flour), milk and dairy (yoghurt, cheese).
Using white cheese instead of kaşar gives the filling a saltier, crumblier texture; reducing the salt by a pinch helps in that case.
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