Mirza Ghasemi

Nutrition · per serving

Steps

1. 1

   Preheat the grill/broiler to high. Pierce the eggplants in several places so steam can escape. Grill/broil them for 12-15 minutes, turning occasionally, until the skins are blackened and the flesh is very soft; deep charring is what gives Mirza Ghasemi its characteristic smoky flavor. If using a gas flame, char them directly over the burner instead.

   500 g eggplants
2. 2

   While the eggplants cook, finely chop the garlic and grate or very finely chop the tomatoes. Crack the eggs into a small bowl so they are ready to add quickly later.

   15 g garlic, finely chopped250 g tomatoes, grated or very finely chopped2 large eggs
3. 3

   When the eggplants are fully softened, transfer them to a bowl and let them sit for 5 minutes, just until cool enough to handle. Peel away and discard the charred skin, then finely chop or mash the flesh. A few tiny flecks of char are fine and add flavor, but remove any large burnt bits.

   500 g eggplants
4. 4

   Heat the olive oil in a wide frying pan over medium heat. Add the garlic and ground turmeric and cook for 30-45 seconds, stirring constantly, until fragrant but not browned; burnt garlic will make the dish bitter.

   30 ml olive oil15 g garlic, finely chopped1 tsp ground turmeric
5. 5

   Add the tomatoes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes lose their raw smell and thicken into a loose sauce with most of the excess moisture evaporated.

   250 g tomatoes, grated or very finely chopped1 tsp salt1/4 tsp black pepper
6. 6

   Stir in the chopped eggplant and cook for 3-4 minutes, mashing and mixing well so the eggplant absorbs the tomato-garlic mixture. The texture should be soft, spreadable, and not watery.

   500 g eggplants
7. 7

   Lower the heat to medium-low. Add the eggs directly to the pan and stir continuously for 1-2 minutes until they softly set and are fully incorporated into the eggplant mixture. For a more marbled texture, stir less; for a smoother dip, stir more thoroughly. Do not overcook, or the eggs can turn rubbery.

   2 large eggs
8. 8

   Turn off the heat and stir in the lemon juice. Taste and adjust seasoning if needed. Spoon onto a serving plate and finish with fresh herbs if using. Serve warm with flatbread or toasted bread.

   10 ml fresh lemon juicea small handful fresh herbs (optional)as needed flatbread or toasted bread

Origin & History

Mirza Ghasemi is a beloved dish from Gilan in northern Iran, near the Caspian Sea. It is said to have been created in the 19th century by Mohammad Qasim Khan, a governor of Rasht, whose title "Mirza" gave the dish its name. Today it is a staple of Persian home cooking, especially in the north.