Mirza Ghasemi (میرزا قاسمی)—a garlicky, smoky eggplant-tomato scramble from Iran’s lush Caspian-Sea province of Gilan—is the ultimate Northern comfort food. Traditionally cooked over wood fires in seaside towns like Rasht, it turns blistered aubergines into a rich purée, folded with sweet tomatoes and an abundance of garlic before being set with softly scrambled eggs. Served bubbling hot with flatbread, Mirza Ghasemi can play appetizer, mezze, or a satisfying vegetarian main.
Essence & Cultural Role
Born in the 19th-century governorship of Mirza Ali Khan Ghasem-Khan (hence the name), the dish showcases Gilan’s affinity for smoky flavors and generous garlic. Homespun yet elegant, it appears at casual breakfasts, elaborate family lunches, and every Gilani restaurant spread, usually alongside citrusy torshi pickles and fresh herbs (sabzi khordan). The signature aroma—charred eggplant mingled with sizzling garlic—instantly evokes the misty rice paddies and forested foothills of northern Iran.
Core Ingredients (4–5 servings)
| Ingredient | Metric | US |
|---|---|---|
| Eggplants (preferably long Asian) | 800 g | ~1¾ lb (3–4) |
| Ripe tomatoes, grated or finely chopped | 400 g | 2 cups |
| Garlic cloves, minced | 6–8 | 6–8 |
| Eggs | 3 large | 3 large |
| Turmeric | ½ tsp | ½ tsp |
| Ground saffron steeped in 2 Tbsp hot water | pinch | pinch |
| Neutral oil (or ghee) | 60 ml | ¼ cup |
| Salt & freshly ground black pepper | to taste | to taste |
| Optional garnish: chopped cilantro or parsley | 1 Tbsp | 1 Tbsp |
Quick Preparation
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Char the eggplants Pierce each eggplant a few times. Roast directly over a gas flame, charcoal grill, or 230 °C / 450 °F oven, turning, until skin is blackened and flesh collapses (15–20 min). Cool slightly; peel and discard skins. Mash flesh with a fork until silky.
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Build the base Warm half the oil in a wide pan. Add minced garlic; sauté 1 min until fragrant but not brown. Stir in turmeric, then tomatoes; cook 5–7 min until thick and jammy.
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Combine & simmer Fold in mashed eggplant, saffron water, ½ tsp salt, and pepper. Cook over medium-low, stirring, 10 min so flavors meld and mixture darkens to a rust color. Adjust seasoning.
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Set with eggs Make three wells; drizzle remaining oil in each, crack an egg into every well. Gently scramble into the mixture or leave yolks semi-runny, according to taste. Cook 2–3 min until eggs are just set.
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Serve Slide onto a shallow platter, garnish with herbs, and bring to the table piping hot with warm lavash or sangak bread.
Variations
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Smokier Shortcut: Use store-bought smoked eggplant purée (baba ghanoush base) when open-flame roasting isn’t possible.
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Vegan Version: Omit eggs; enrich with 1 Tbsp pomegranate-molasses for body and tang.
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Spicy Bandari Twist: Add a minced green chili and ¼ tsp cumin during the garlic sauté for Gulf-coast heat.
Pairing Tips
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Crisp Salad-e Shirazi or icy doogh offsets the dish’s richness.
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A spoon of torshi bandari (spicy pickles) adds punch, while fresh herbs and raw onion balance the smoky garlic profile.
Nutritional Snapshot (per ½-cup)
≈ 160 calories • 5 g protein • 11 g fat • 11 g carbs • rich in antioxidants from eggplant skin, lycopene, and allicin.
Creamy, smoky, and suffused with saffron-garlic warmth, Mirza Ghasemi distills Gilani home cooking into a single skillet—comforting yet sophisticated, and irresistible scooped straight from the pan with bread.