Paye Broccoli (پای بروکلی) — Persian-Inspired Creamy Broccoli & Almond Pie

• 500 gBroccoli florets (cut into bite-size pieces (about 4–5 cm))
• 200 gYellow onion (finely diced)
• 12 gGarlic cloves (minced (about 3 medium cloves))
• 40 gUnsalted butter (plus extra for greasing the dish)
• 6 gFine sea salt (1 teaspoon, divided)
• 1 gBlack pepper (1/2 teaspoon, freshly ground)
• 0.5 gGround nutmeg (1/4 teaspoon)
• 80 gRaw almonds (roughly chopped)
• 6Large eggs (room temperature)
• 240 mlHeavy cream (1 cup)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Grease a 23 cm (9-inch) pie dish or quiche dish with a thin layer of butter. Bring a medium pot of water to a boil and set up a bowl of ice water nearby to quickly cool the broccoli after blanching.

2. 2

   Blanch the broccoli: add florets to boiling water and cook for 2 minutes until bright green and just tender-crisp. Drain immediately, then transfer to ice water for 1 minute to stop cooking. Drain well and pat dry; excess water can make the custard weep.

3. 3

   Toast the almonds: spread chopped almonds on a dry skillet over medium heat and stir constantly for 4–6 minutes, until fragrant and lightly golden. Transfer to a plate right away so they do not continue browning in the hot pan. Set aside 2 tablespoons for topping.

4. 4

   Sauté the aromatics: melt 40 g butter in a skillet over medium heat. Add diced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook for 30–45 seconds until fragrant, then remove from heat to cool slightly.

5. 5

   Mix the custard: in a large bowl, whisk the eggs for 30 seconds until uniform. Whisk in the cream, 3/4 teaspoon (about 4.5 g) of the salt, the black pepper, and nutmeg. Whisk just until combined; over-whisking can incorporate too much air and cause puffing then collapse.

6. 6

   Assemble: scatter the broccoli evenly in the greased dish, then spoon the onion-garlic mixture over it. Sprinkle in most of the toasted almonds (reserve the set-aside portion). Slowly pour the custard over the filling, nudging broccoli pieces so custard flows between them.

7. 7

   Bake at 190°C (375°F) for 30 minutes, then sprinkle the reserved almonds over the top. Continue baking 10–15 minutes more, until the center is just set (it should wobble slightly) and the top is golden. If browning too quickly, tent loosely with foil.

8. 8

   Rest before slicing: remove from the oven and let stand for 15 minutes at room temperature so the custard finishes setting. Slice into 6 wedges with a sharp knife, wiping the blade between cuts for clean edges. Serve warm or at room temperature.