میرزا قاسمی
میرزا قاسمی (meer-ZAH ghah-SEH-mee)
Smoky Eggplant and Tomato Dip
A smoky, garlicky northern Iranian dish of fire-roasted eggplant mashed with tomatoes, garlic, and eggs, creating a rich, intensely flavored spread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Roast whole eggplants directly over open flame, turning until skin is charred and flesh is completely soft. Peel.
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2
Mash roasted eggplant flesh roughly with a fork. Set aside.
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3
Sauté garlic in oil until golden. Add tomatoes and turmeric, cook until thick.
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4
Add mashed eggplant, stir and cook 10 min until well combined.
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5
Make wells in the mixture, crack in eggs. Stir gently until eggs are just set. Season and serve.
Did You Know?
Mirza Ghasemi is named after a Gilani prince who supposedly demanded his cook create something new from eggplants — and the cook delivered a masterpiece.
Chef's Notes
Equipment Tips
- open flame or grill
- skillet
- fork or masher
Garnishing
olive oil drizzle
Accompaniments
flatbread, sabzi khordan, torshi
The Story Behind میرزا قاسمی
Originating in the lush, humid Gilan province on the Caspian Sea coast, Mirza Ghasemi reflects northern Iran's distinct culinary identity. The charcoal-roasting technique gives it a smokiness absent from other Persian eggplant dishes. It has become one of Iran's most popular appetizers nationwide, representing Gilani cuisine's broader influence.
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