Dratchna (دراچنا) — Persian Baked Egg and Herb Casserole

• 20 gUnsalted butter (for greasing the baking dish)
• 15 mlOlive oil (for sautéing)
• 12 gGarlic (finely minced (about 3 cloves))
• 240 gMedium tomatoes (diced small (about 2 tomatoes))
• 35 gFresh chives (finely chopped)
• 30 gFresh parsley (finely chopped)
• 20 gWhole wheat flour (about 2 1/2 tablespoons, sifted if lumpy)
• 240 mlMilk (whole milk preferred)
• 120 mlHeavy cream (heavy whipping cream)
• 6Large eggs (room temperature)
• 6 gFine sea salt (about 1 teaspoon)
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)

Instructions

1. 1

   Heat the oven to 180°C / 350°F with a rack in the middle. Grease a 20 cm (8-inch) square baking dish or a 23 cm (9-inch) round dish with 20 g unsalted butter, coating the corners well. Set the dish on a sheet pan to catch any drips and to make it easier to move in and out of the oven.

2. 2

   Warm 15 ml olive oil in a skillet over medium heat for 1 minute. Add 12 g minced garlic and stir for 30–45 seconds until fragrant but not browned. Add 240 g diced tomatoes and cook 6–8 minutes, stirring occasionally, until most liquid evaporates and the mixture looks jammy. Remove from heat and cool 5 minutes.

3. 3

   Stir 35 g chopped chives and 30 g chopped parsley into the warm tomato mixture so the herbs soften slightly without turning dull. Spread this mixture evenly in the buttered baking dish. Keeping the filling in an even layer helps the custard set uniformly and prevents watery pockets that can make the casserole weep after baking.

4. 4

   In a bowl, whisk 20 g whole wheat flour with 240 ml milk until completely smooth, about 45–60 seconds; scrape the sides to eliminate lumps. Whisk in 120 ml heavy cream, 6 g fine sea salt, and 1 g black pepper. This flour-thickened dairy base stabilizes the eggs so the finished casserole stays custardy rather than turning grainy.

5. 5

   Add 6 large eggs to the bowl and whisk gently for 30–45 seconds, just until the yolks and whites are fully blended; avoid whipping in lots of air, which can cause puffing and collapse. Pour the custard slowly over the herb-tomato layer. Tap the dish on the counter 3–4 times to release trapped bubbles.

6. 6

   Bake at 180°C / 350°F for 28–35 minutes, rotating the pan after 20 minutes for even browning. The center should jiggle slightly like soft custard, and an instant-read thermometer inserted in the center should read 74–77°C / 165–170°F. If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

7. 7

   Rest the casserole 10–12 minutes before slicing; it will finish setting from residual heat and cut cleanly. Serve warm, not piping hot, to highlight the herbs’ aroma and the creamy texture. For neat portions, use a thin knife wiped clean between cuts and a wide spatula to lift each slice.