Persian Baked Egg and Herb Casserole (Dratchna)

Preheat the oven to 350°F (180°C). Generously grease a ceramic or glass baking dish with butter or oil.

Heat the olive oil in a skillet over medium heat. Add the chives and sauté for about 3 minutes, until soft and fragrant.

Add the minced garlic and cook for 1–2 minutes more, just until tender. Remove from the heat.

Spread the chive and garlic mixture evenly over the bottom of the prepared baking dish. Distribute the chopped tomatoes evenly on top.

In a mixing bowl, whisk the flour and milk until completely smooth. Gradually whisk in the whipped cream.

Beat in the eggs one at a time until fully combined, then add the softened butter and chopped parsley. Season with salt and black pepper.

Pour the egg mixture gently over the vegetables, allowing it to settle evenly without disturbing the layers.

Bake for 40–45 minutes, until the center is set and a knife inserted comes out clean.

Remove from the oven and let rest for 5 minutes before slicing and serving.