In the kitchens of Gilan, where this dish is a beloved staple, Mirza Ghasemi is typically served alongside fluffy Iranian rice, making it a wholesome main course. However, across the breadth of Iran’s diverse cities, this versatile recipe is often savored with freshly baked bread. This flexibility not only caters to different eating habits but also adds a layer of versatility to the dish, demonstrating how it seamlessly blends into diverse meal setups.
What makes Mirza Ghasemi even more appealing is its simplicity. This recipe doesn’t call for high-level culinary skills or exotic ingredients that are hard to find. Instead, it emphasizes the art of mixing simple elements together to create a taste sensation. Even novice cooks can whip up this dish in their kitchen, turning ordinary ingredients into an extraordinary feast.
INGREDIENTS
- 6 medium Eggplants
- 2 medium tomatoes
- 2 medium eggs
- 4 cloves Garlic
- 1 tbsp Tomato paste
- ½ tbsp turmeric
- 2 tbsp oil
- as much as you desire salt and black pepper
INSTRUCTIONS
First, we have to grill the eggplants. For this, we can use the stove flame or charcoal grill. (In traditional restaurants in Rasht, charcoal is used to grill eggplants.) We should grill the eggplants well so that the skin of the eggplants burns completely.
Of course, if you do not like the smoky taste of grilled eggplant, you can cook the eggplants boiled. After grilling the eggplants, let them cool a bit, then gently peel them.
Pour the eggplants into a large bowl after peeling, then mash them thoroughly to separate the texture. Next, put the eggplants aside and prepare the tomatoes.
Put the tomatoes in a pot of boiling water for 5 minutes to peel them easily. After 5 minutes, remove the tomatoes from the boiling water and after they have cooled down a bit, peel them easily.
Put a suitable pan on the heat and add 1 tablespoon of oil. Then grate the garlic and fry in oil for 1 minute until soft and light, then add some turmeric to the garlic and fry well until the garlic is smooth with the turmeric.
At this stage, add the eggplants and fry for about 20 minutes, then add the tomatoes to the pan in a very fine or grated way and fry well until the excess water of the tomatoes evaporates.
Adding tomato paste to Mirza Ghasemi is optional. Still, if you want Mirza Ghasemi to have a better taste and color, you can also add 2 tablespoons of tomato paste to Mirza Ghasemi at this stage. Roast the tomato paste for 5 minutes until completely browned.
At this stage, we collect Mirza Ghasemi ingredients on one side of the pan. We break the eggs into the empty part of the pan, and after the eggs are well cooked, we mix them with other Mirza Ghasemi ingredients until they are completely homogeneous with the other ingredients.
Finally, add the desired amount of salt and black pepper and let Mirza Ghasemi fit. To decorate Mirza Ghasemi, you can cook an egg in a small round pan and place the egg on Mirza Ghasemi after putting Mirza Ghasemi on the plate.
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