Eid Celebration Baked Pasta with Saffron and Pistachio

Name: Eid Celebration Baked Pasta with Saffron and Pistachio
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 lb (450 g) penne pasta; ½ teaspoon (0.3 g) saffron threads, toasted and steeped in ¼ cup (60 ml) hot water for 10 minutes; 1½ lb (680 g) boneless, skinless chicken breasts, cooked and shredded into bite-sized pieces; 2 cups (480 ml) heavy cream; 3 tablespoons (43 g) unsalted butter; 3 cloves (15 g) garlic, minced; ½ medium (100 g) yellow onion, finely diced; 1 cup (100 g) Parmigiano-Reggiano cheese, finely grated; ¾ cup (90 g) roasted, salted pistachios, coarsely crushed; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) freshly grated nutmeg; 1 teaspoon (5 ml) rose water (optional); ¼ cup (10 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

A luxurious baked pasta dish inspired by Persian flavors, celebrating Eid with tender penne tossed in a silky saffron-infused cream sauce, topped with roasted chicken, crushed pistachios, and a golden-brown cheese crust. The warmth of saffron and the richness of cream create an elegant centerpiece worthy of special occasions.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 6 servings

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Ingredients

6 servings

1 lb (450 g) penne pasta
½ teaspoon (0.3 g) saffron threads, toasted and steeped in ¼ cup (60 ml) hot water for 10 minutes
1½ lb (680 g) boneless, skinless chicken breasts, cooked and shredded into bite-sized pieces
2 cups (480 ml) heavy cream
3 tablespoons (43 g) unsalted butter
3 cloves (15 g) garlic, minced
½ medium (100 g) yellow onion, finely diced
1 cup (100 g) Parmigiano-Reggiano cheese, finely grated
¾ cup (90 g) roasted, salted pistachios, coarsely crushed
to taste kosher salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) freshly grated nutmeg
1 teaspoon (5 ml) rose water (optional)
¼ cup (10 g) fresh cilantro, finely chopped (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish
large pot for pasta
small bowl for saffron infusion
large mixing bowl
medium saucepan
colander
chef's knife
measuring cups and spoons

Steps

Before you start

Preheat oven to 375°F (190°C)
Toast saffron threads lightly in a dry pan for 1 minute, then steep in ¼ cup hot water for 10 minutes
Cook chicken breasts ahead or use rotisserie chicken; shred into bite-sized pieces
Have a 9×13-inch (23×33 cm) baking dish ready

1
Cook the penne
- Bring a large pot of salted water to a boil and cook the penne for 2 minutes shy of the package directions (it should still have a slight firmness).
- Drain in a colander and set aside.
- The pasta will finish cooking in the oven, so slightly undercooking it now prevents it from becoming mushy.
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Ready when: Pasta is firm to the bite but not hard
Tip: Don't cook the pasta fully here—it will continue softening in the oven
2
Make the saffron cream sauce
- Melt the butter in a medium saucepan over medium heat.
- Add the diced onion and sauté for 3–4 minutes until softened and light golden.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and add the saffron infusion (threads and soaking liquid).
- Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally, until the sauce becomes slightly thicker and takes on a golden-orange hue from the saffron.
- Remove from heat and season with salt, black pepper, and nutmeg.
- Stir in the rose water if using.
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Ready when: Sauce coats the back of a spoon and has a rich golden color
Tip: Keep the heat at medium to prevent the cream from boiling rapidly, which can cause separation
3
Combine pasta and sauce
- Pour the cooked drained penne into a large mixing bowl.
- Add the saffron cream sauce and the shredded chicken, stirring gently until the pasta is evenly coated.
- The mixture should look creamy and luxurious.
- Taste and adjust seasoning as needed.
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Ready when: All pasta is coated in sauce with no dry spots
Tip: Fold gently to avoid breaking the pasta and to keep the sauce evenly distributed
4
Transfer to baking dish
- Pour the saffron pasta mixture into a 9×13-inch (23×33 cm) baking dish, spreading it evenly.
- The dish should be filled about three-quarters full.
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Ready when: Pasta is level and evenly distributed
5
Add the topping
- In a small bowl, toss the grated Parmigiano-Reggiano cheese with three-quarters of the crushed pistachios.
- Sprinkle this mixture evenly over the pasta.
- Reserve the remaining pistachio pieces for garnishing after baking.
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Ready when: Top is evenly covered with cheese and pistachio
Tip: Toss the cheese and pistachios together so they brown evenly in the oven
6
Bake until goldenOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven and bake for 30–35 minutes, until the top is golden brown and the cream sauce is bubbling slightly around the edges.
- The top should be lightly caramelized and crispy in spots.
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Ready when: Top is golden brown with light caramelization; sauce bubbles at the edges
Tip: If the top browns too quickly before the middle is heated through, loosely cover with foil and continue baking
7
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the sauce to set slightly so the pasta holds together when served.
- Sprinkle the remaining crushed pistachios over the top and scatter the fresh cilantro (if using) as a final garnish for color and freshness.
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Ready when: Top has set slightly but is still warm
Tip: A 5-minute rest prevents the pasta from breaking apart when you serve it

Good to know

Tips

Saffron's subtle earthiness and color are key to this dish—don't skip toasting and steeping it. A minute of dry heat unlocks deeper flavor
This dish shines when served fresh from the oven while the top is still crispy. The contrast between the crunchy pistachio topping and creamy pasta is essential
For a vegetarian version, omit the chicken and add 1.5 cups (200 g) sliced mushrooms sautéed with garlic, or roasted eggplant
The rose water is optional but traditional in Persian cooking—use it sparingly (just 1 teaspoon) or the floral note will overpower the saffron

Make ahead

You can assemble the dish completely (up through adding the cheese and pistachio topping) up to 4 hours ahead, cover tightly, and refrigerate. Bake directly from the refrigerator, adding 5–8 minutes to the baking time.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F (165°C) oven covered with foil for 15–20 minutes until warmed through. Do not freeze.

Substitutions

boneless, skinless chicken breasts → 1.5 lb (680 g) ground lamb or cooked turkey, crumbled. Lamb is traditional in Persian cuisine and adds deeper flavor; turkey provides a lighter alternative
roasted, salted pistachios → 0.75 cup (90 g) toasted, slivered almonds or crushed walnuts. Almonds maintain the luxurious feel; walnuts offer earthiness but darker color
heavy cream → 2 cups (480 ml) Greek yogurt mixed with 2 tablespoons (30 ml) milk, or crème fraîche. Greek yogurt mixture is lighter; crème fraîche adds tang but bakes similarly
Parmigiano-Reggiano cheese → 1 cup (100 g) grated Pecorino Romano or aged Gruyère. Pecorino adds saltiness; Gruyère brings nuttiness and melts beautifully