Authentic Persian Mirza Ghasemi Recipe

Ingredients

3 medium-sized eggplants
4 large tomatoes
5 cloves of garlic
3 large eggs
1 tbsp turmeric
1/2 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil

Steps and instructions

Preheat the oven to 200°C (392°F).
Prick the eggplants with a fork, place them on a baking sheet, and bake for about 30-45 minutes until they're soft and the skin is charred.
Let the eggplants cool, then peel and mash them.
Finely chop the garlic and sauté in a pan with the vegetable oil until it's golden.
Add the mashed eggplants to the pan and stir.
Add the salt, pepper, and turmeric, and continue stirring.
Grate the tomatoes into the pan and mix well, cook for about 20 minutes until the excess water evaporates.
Crack the eggs into the pan, stirring quickly to prevent them from scrambling.
Cook for another 5-10 minutes until the eggs are fully cooked through.
Adjust the seasoning if necessary, then serve hot with bread.

Tools for making

Baking sheet - used to bake the eggplants in the oven
Fork - used to prick the eggplants before baking
Pan - used to sauté the garlic and cook the dish
Grater - used to grate the tomatoes
Stove - used to cook the dish
Spoon - used for stirring and mixing the ingredients
Knife - used for chopping the garlic and peeling the eggplants
Cutting board - used for chopping and preparing the ingredients

Recipe variations

Add chopped bell peppers for added flavor and color.
Include crumbled feta cheese for a creamy and tangy twist.
Add a pinch of chili flakes or cayenne pepper for some heat.
Replace the turmeric with smoked paprika for a smoky flavor.
Substitute the eggs with tofu for a vegan version.
Include cooked chicken or shrimp for a protein-packed variation.
Add fresh herbs like parsley or cilantro for an extra burst of freshness.
Serve the Mirza Ghasemi over rice or quinoa for a heartier meal.
Replace the vegetable oil with olive oil for a richer taste.

Recipe overview

Enjoy the flavors of Northern Iran with this delicious and simple recipe for Mirza Ghasemi. This smoky, garlic-infused eggplant dish is not only flavorful but also healthy and satisfying. The combination of eggplants and tomatoes gives it a unique taste, while the eggs add a creamy texture. Served with bread, Mirza Ghasemi can be a main dish or a side dish. The recipe is straightforward and easy to follow, making it perfect for both beginner and experienced cooks. Expect a wonderful blend of tastes and an aromatic dish that is sure to be a hit at your dinner table.

Common questions

Can I use different types of eggplants? - Yes, you can use different types of eggplants for this recipe. However, keep in mind that the taste and texture may vary slightly depending on the type of eggplant used.
Can I substitute fresh tomatoes with canned tomatoes? - Yes, you can substitute fresh tomatoes with canned tomatoes. In that case, use 1 can (about 400g) of diced or crushed tomatoes instead of fresh tomatoes. Drain excess liquid before adding them to the pan.
Is it necessary to bake the eggplants? - Baking the eggplants helps to soften them and adds a smoky flavor to the dish. If you prefer not to bake them, you can also grill or roast the eggplants until they are soft and the skin is charred.
Can I add other vegetables to the recipe? - While Mirza Ghasemi traditionally includes eggplants and tomatoes as the main ingredients, you can experiment by adding other vegetables such as bell peppers or onions for additional flavor and texture.
Can I adjust the level of spiciness? - Yes, you can adjust the level of spiciness according to your preference. If you like it spicy, you can add a pinch of chili flakes or finely chopped chili peppers while sautéing the garlic.
Can I make Mirza Ghasemi ahead of time? - Mirza Ghasemi is best served fresh, but you can make it ahead of time and reheat it when needed. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze Mirza Ghasemi? - Yes, you can freeze Mirza Ghasemi. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Serving dishes and utensils

Baking sheet - To roast the eggplants in the oven.
Fork - To prick the eggplants before baking.
Pan - To sauté the garlic and cook the dish.
Grater - To grate the tomatoes for the recipe.
Stirring utensil - To mix and stir the ingredients together.

Origin stories

Mirza Ghasemi is a traditional dish from the Gilan Province, a region in northern Iran known for its rich culinary history. The name of this dish is said to be inspired by one of the popular landlords of Gilan during the Qajar era, Mirza Ghasem Khan. The story goes that Mirza Ghasem Khan, known for his love for eggplant, had a cook who would experiment with eggplant recipes for him. One day, the cook accidentally overcooked the eggplants, and in an effort to cover up his mistake, he added some eggs and tomatoes to it. Mirza Ghasem Khan was so delighted with the result that he ordered this dish to be prepared for him regularly, and hence, the dish was named after him. Over time, Mirza Ghasemi gained popularity and became a staple in Persian cuisine. Unique for its smoky flavor, Mirza Ghasemi is a testament to the creativity and resourcefulness of Persian cooks.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.