Mirza ghasemi comes from Gilan, the green province on the Caspian Sea, where it is eaten with rice or bread as a main dish or a side. Its character comes from charring whole eggplants directly over a flame until the skin blackens and the flesh turns soft and smoky.
Gilani cooks use a lot of garlic. Fry it gently so it turns golden and sweet rather than sharp.
Ingredients
Servings
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Instructions
- Prick the eggplants a few times and char them directly over a gas flame or on a grill, turning, for 15 to 20 minutes until the skin is black and the flesh collapses. (Or roast at 230°C / 450°F for 40 minutes.)
- Let them cool slightly, peel off the skin, and chop the flesh finely.
- Heat the oil in a frying pan over medium-low heat and fry the garlic for 2 to 3 minutes until pale golden. Stir in the turmeric.
- Add the eggplant and fry for 5 minutes, then add the tomatoes, salt and pepper. Cook for 10 to 15 minutes, stirring, until the mixture is thick and the oil separates.
- Make a space in the pan, pour in the eggs, let them set slightly, then stir them through the eggplant until just cooked.
- Serve warm with rice (kateh) or bread.
Tips & variations
- Charring over a flame gives the most authentic smoky taste; line the burner with foil to catch drips.
Where to buy the ingredients
Persian grocers carry the saffron, dried herbs, spices and long-grain rice that Persian cooking depends on:
Rather eat out?
Persian restaurants that serve it:
Kashk-e Bademjan
Kuku Sabzi
Salad Shirazi