Persian

Mirza Ghasemi

Mirza ghasemi is a smoky Gilaki eggplant dish from northern Iran, cooked with plenty of garlic, tomato, turmeric, and softly set eggs. It is traditionally served warm with flatbread or alongside rice.

▶Watch it madeAashpazi.com · 2:22

Ingredients

• Large eggplants2
• Ripe tomatoes2 medium
• Garlic cloves, finely minced4
• Eggs2
• Vegetable oil3 tbsp
• Tomato paste1 tsp
• Ground turmeric1/2 tsp
• Salt3/4 tsp, or to taste
• Black pepper1/4 tsp

Method

1. Char the eggplants directly over a gas flame, on hot coals, or under a very hot broiler, turning often, until the skins are blackened and the flesh is completely soft.
2. Place the eggplants in a covered bowl for 10 minutes, then peel off the charred skins and discard the stems.
3. Chop the smoky eggplant flesh finely with a knife and set it aside.
4. Score the tomatoes, blanch them in boiling water for 30 seconds, then peel and finely chop them.
5. Heat the oil in a wide skillet over medium heat and fry the minced garlic until fragrant and just pale golden, not browned.
6. Stir in the turmeric and tomato paste and fry for 30 seconds to bloom the spice and deepen the color.
7. Add the chopped tomatoes and cook for 8 to 10 minutes, stirring often, until they soften and most of their liquid cooks off.
8. Add the chopped eggplant, salt, and black pepper, then cook for 10 to 12 minutes, stirring and mashing, until the mixture is thick, glossy, and well combined.
9. Make two small wells in the eggplant mixture and crack in the eggs.
10. Let the eggs set slightly, then gently stir them through the mixture for a traditional soft scramble, cooking until just set but still tender.
11. Taste and adjust the salt, then serve warm with lavash, barbari, or kateh rice.

Common questions