Khorak-e Macaroni (خوراک ماکارونی) — Persian Baked Pasta

• 4 lWater (for boiling pasta)
• 18 gSalt (12 g for pasta water, 6 g for sauce and custard)
• 400 gDried spaghetti (broken into thirds)
• 45 mlOlive oil (divided)
• 200 gYellow onion (finely diced)
• 350 gGround beef (80–90% lean)
• 2 gBlack pepper (freshly ground)
• 2 gGround turmeric (for warmth and color)
• 45 gTomato paste (about 3 tbsp)
• 400 gCanned crushed tomatoes (or tomato passata)
• 20 gFresh parsley (finely chopped)
• 300 mlMilk (whole milk preferred)
• 150 mlHeavy cream (for richness)
• 3 largeEggs (about 150 g without shells)
• 200 gMozzarella cheese (shredded, low-moisture melts best)

Instructions

1. 1

   Heat the oven to 190°C / 375°F with a rack in the middle. Bring 4 L water to a rolling boil in a large pot, then stir in 12 g salt. Add 400 g spaghetti (broken into thirds) and cook 2 minutes less than package directions, about 7–8 minutes, until just flexible and slightly underdone.

2. 2

   Drain the pasta well and return it to the pot. Toss immediately with 15 ml olive oil to prevent sticking. Cover and set aside while you make the sauce. This undercooking is important because the pasta will finish baking in custard; fully cooked pasta can turn soft and lose structure in the oven.

3. 3

   In a wide skillet over medium-high heat, warm 15 ml olive oil for 30 seconds. Add 200 g diced onion and cook 6–8 minutes, stirring often, until translucent with light golden edges. Add 350 g ground beef and cook 6–7 minutes, breaking it up, until no pink remains and moisture has mostly evaporated.

4. 4

   Stir in 2 g turmeric, 2 g black pepper, and the remaining 6 g salt. Add 45 g tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells roasted. Pour in 400 g crushed tomatoes plus 200 ml water, bring to a simmer, then reduce to medium-low and cook 10 minutes until thick.

5. 5

   Turn off the heat and stir in 20 g chopped parsley. Taste and adjust seasoning if needed. The sauce should be concentrated and not watery; it will loosen slightly when baked with the custard. If it looks thin, simmer 3–5 minutes longer. If too thick, add 30–60 ml water and stir smooth.

6. 6

   Whisk the custard in a bowl: combine 300 ml milk, 150 ml heavy cream, and 3 eggs until very smooth, about 45–60 seconds. This mixture should be pourable and evenly blended so it sets into a tender, creamy interior. Set aside at room temperature while you assemble to prevent uneven baking.

7. 7

   Grease a 23×33 cm (9×13 in) baking dish with the remaining 15 ml olive oil. Mix the pasta with the meat sauce in the pot until evenly coated. Spread half of the pasta mixture into the dish, press lightly, then pour over half the custard. Add the remaining pasta mixture and pour the rest of the custard evenly on top.

8. 8

   Cover tightly with foil and bake 25 minutes at 190°C / 375°F. Remove foil, scatter 200 g shredded mozzarella evenly, and bake uncovered 12–15 minutes until bubbling at the edges. For deeper browning, broil 1–2 minutes, watching constantly. Rest 10 minutes before slicing so the custard sets cleanly.