Drob Sarma
Дроб сарма·(drohb sar-mah)
Sunday Moussaka & Stuffed Comforts
Toss the chicken livers into a twelve-inch skillet, folding in handfuls of scallions and spearmint as you stir until the rice hisses. While tradition dictates the massive, caul-fat-wrapped lamb pluck of a village Easter, this get-it-done weeknight casserole relies on searing the rice until glassy and utilizing a grandmother's baking soda trick for the topping to lift the yogurt crust. Slide the pan into the oven, set the timer for forty-five minutes, and walk away.
Before you start
Dry the livers thoroughly before searing.
Moisture is the enemy of a proper sear. After inspecting and chopping the chicken livers, pat them exceptionally dry with paper towels so they brown in the pan rather than steam.
Ingredients
- chicken livers1 lb
- neutral cooking oil3 tbsp
- unsalted butter2 tbsp
- yellow onion1 large
- scallions1 large bunch
- garlic clove3 med
- medium-grain white rice1 cup
- sweet paprika1 tbsp
- black pepper1 tsp
- kosher salt1 tsp
- dried spearmint1 tbsp
- fresh parsley1/2 cup
- fresh celery leaves1 tbsp
- chicken broth3 cup
- eggs3 large
- plain whole milk yogurt1 1/2 cup
- all-purpose flour2 tbsp
- baking soda1/2 tsp
Method
- 01
Preheat the oven to 375°F.
- 02
Sear the livers fast and hot.
In a wide, deep oven-safe skillet or Dutch oven, heat the oil and butter over medium-high. Add the yellow onion and sauté until softened, about 4 minutes. Toss in the chicken livers and sear them quickly, just until the outside loses its raw pink color—about 3 to 4 minutes. Do not cook them all the way through, or they will turn to chalk in the oven.
- 03
Toast the rice until glassy.
Add the scallions and garlic, cooking for 1 minute until fragrant. Pour in the rinsed, drained rice and stir continuously for 3 to 4 minutes. You are looking for the rice grains to absorb the fats and turn translucent at the edges, an old-world technique that prevents the grains from turning into mush during the bake.
- 04
Season and bake the base.
Remove the pan from the heat and stir in the paprika, black pepper, salt, mint, parsley, and celery leaves. Pour the hot chicken broth over the mixture and stir gently to distribute. Bake uncovered for 30 to 35 minutes, or until the rice has absorbed almost all the liquid and is tender.
- 05
Whip the fluffy topping.
While the rice bakes, prepare the zalivka. In a medium mixing bowl, whisk the yogurt and baking soda together until you notice the yogurt become aerated and slightly bubbly. Whisk in the eggs, flour, and a pinch of salt until perfectly smooth.
- 06
Bake the final crust.
Once the rice has absorbed the liquid, remove the dish from the oven and pour the yogurt-egg topping evenly over the surface. Return the dish to the oven—cranking the heat to 400°F if you want a better crust—and bake for an additional 15 to 20 minutes, until the custard is set and deeply golden brown.
- 07
Rest and serve.
Allow the casserole to rest for 10 minutes before slicing. Serve warm, accompanied by an extra dollop of cold, plain yogurt on the side.
Notes
Do not skip the spearmint.
Spearmint (dzhodzhen) is the absolute non-negotiable secret to authentic Drob Sarma. Without it, the dish is simply meat and rice; with it, you are instantly transported to the Balkans.
The hydration math is non-negotiable.
Bulgarian home cooks swear by exactly three parts liquid to one part rice. This ensures the rice absorbs the broth fully just as the pan finishes its time in the oven.