Mirza Ghasemi is a smoky, flavorful Persian dip from northern Iran, featuring roasted eggplants, ripe tomatoes, and garlic, enriched with eggs for a creamy texture. This vegetarian delight is infused with turmeric and a touch of spice, making it a perfect appetizer or side dish served with warm flatbread or rice. Follow this detailed recipe to bring the authentic taste of Gilan to your table.
Ingredients (Serves 4-6)
For the Base:
- 3 large eggplants (about 2.5 lbs)
- 4 medium ripe tomatoes (or 1 can, 14 oz, diced tomatoes, drained)
- 5 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/4 cup olive oil or vegetable oil
- 1 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp red chili flakes (optional, for a spicy kick)
- 1/4 cup water (if needed for consistency)
For Garnish:
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp olive oil (for drizzling)
- Pinch of smoked paprika (optional, for extra smokiness)
To Serve:
- Warm flatbread (lavash, pita, or barbari) or steamed rice
Equipment Needed
- Large baking sheet or grill
- Large non-stick skillet
- Mixing bowl
- Fork or potato masher
- Wooden spoon
- Small bowl (for eggs)
Step-by-Step Instructions
Step 1: Roast the Eggplants
- Prepare the eggplants: Wash and dry the eggplants. Pierce each one several times with a fork to prevent bursting.
- Roast for smoky flavor: For the best flavor, roast eggplants directly over a gas flame or on a grill, turning frequently with tongs until the skin is charred and the flesh is soft (about 15-20 minutes). Alternatively, preheat the oven to 400°F (200°C) and roast on a baking sheet for 45-60 minutes, turning occasionally.
- Cool and peel: Let the eggplants cool slightly. Peel off the charred skin and scoop the soft flesh into a bowl. Mash with a fork or potato masher until smooth. Set aside.
Tip: The charred skin adds a signature smoky flavor, so don’t skip roasting over an open flame if possible.
Step 2: Prepare the Tomatoes
- Blanch fresh tomatoes (if using): Bring a pot of water to a boil. Score a small “X” on the bottom of each tomato and blanch for 30 seconds. Transfer to an ice bath, then peel off the skins. Chop finely.
- Cook the tomatoes: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped fresh tomatoes (or drained canned tomatoes) and cook for 10-12 minutes, stirring occasionally, until they break down into a thick sauce. Add 1/4 cup water if the mixture becomes too dry.
Tip: For a smoother texture, blend the tomatoes after cooking and return them to the skillet.
Step 3: Cook the Garlic and Eggplant
- Sauté garlic: In the same skillet with the tomatoes, add another 2 tbsp of olive oil. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add spices: Stir in turmeric, black pepper, salt, and red chili flakes (if using). Cook for 30 seconds to release the aromas.
- Combine eggplant: Add the mashed eggplant to the skillet. Stir well to combine with the tomato and garlic mixture. Cook on medium-low heat for 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens.
Tip: If the mixture sticks to the pan, add a splash of water and lower the heat.
Step 4: Add the Eggs
- Incorporate eggs: Create a well in the center of the eggplant mixture. Pour the lightly beaten eggs into the well and let them sit for 30 seconds to start setting. Gently stir the eggs into the mixture, cooking for 2-3 minutes until they are fully cooked and blended, creating a creamy texture.
- Adjust seasoning: Taste and adjust salt or pepper as needed. Cook for an additional 2 minutes to ensure the dish is heated through.
Tip: For a richer flavor, you can add an extra egg, but keep the texture soft and not overly scrambled.
Step 5: Garnish and Serve
- Plate the dish: Transfer the Mirza Ghasemi to a serving dish. Smooth the top with the back of a spoon.
- Garnish: Drizzle with 1 tbsp olive oil, sprinkle with chopped parsley, and add a pinch of smoked paprika for extra smokiness, if desired.
- Serve: Enjoy warm with flatbread for dipping or as a side with steamed rice. It’s perfect for sharing at gatherings or as a cozy meal at home.
Tips for Success
- Eggplant roasting: The smokier the eggplants, the better the flavor. If you don’t have a gas stove or grill, add a pinch of smoked paprika to mimic the smokiness.
- Tomato choice: Fresh, ripe tomatoes yield the best flavor, but canned tomatoes work well in a pinch. Drain excess liquid to avoid a watery dish.
- Make it vegan: Skip the eggs and add a tablespoon of tahini or plant-based yogurt for creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Why You’ll Love Mirza Ghasemi
Mirza Ghasemi is a celebration of simple ingredients elevated by smoky, garlicky goodness. Its velvety texture and bold flavors make it a standout dish that’s both comforting and sophisticated. Whether you’re new to Persian cuisine or a seasoned fan, this recipe will transport you to the lush landscapes of northern Iran with every bite.
Variations to Try
- Spicy Version: Increase the red chili flakes or add a finely chopped fresh chili for heat.
- Herbaceous Twist: Mix in fresh dill or cilantro along with parsley for a greener flavor.
- Creamy Upgrade: Stir in a tablespoon of Greek yogurt before serving for extra richness.
Mirza Ghasemi is more than just a dip—it’s a love letter to Persian flavors, combining smoky eggplants, tangy tomatoes, and creamy eggs in perfect harmony. Fire up your kitchen and savor this authentic dish that’s sure to become a favorite!
