mirza g h a s e m i • میرزا قاسمی

recipes, Uncategorized

okay first, hi again! it’s been a while since i’ve updated albaloo with recipes, but i have a ton of recipes to make up for that!

this post is about one of my favorite dishes from northern iran. essentially a dip, mirza ghasemi is this incredibly aromatic and savory combination of eggplant, tomatoes, garlic, and egg. an amazing vegetarian dish, mirza ghasemi can be served with rice, persian breads (lavaash, barbari, sangak–you name it!), or as i accidentally experimented with, pizza crusts! honestly, it tastes so good that eating it by itself is so satisfying too.

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the hardest part about making this dish is probably preparing the eggplant, which is typically roasted or grilled. i sometimes take the easy way out and use a jar of the Sera brand roasted eggplant, which equates to about 3 large eggplants! other than that, it’s all about patience and a lot of stirring–the consistency of mirza ghasemi is pretty thick and it’s because all the moisture from the tomatoes and eggplants evaporates as it slowly cooks.

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note: if you choose to use pre-roasted eggplants like the Sera jars, you can start following this recipe at step 3!

recipe (serves 6)

ingredients:

  • 4 large eggplants
  • 6 large tomatoes, peeled and diced (you can substitute canned tomatoes or tomato paste if you’re pressed on time!)
  • 4 cloves of garlic, minced
  • 1 tsp turmeric powder
  • ⅛ tsp saffron, dissolved in 1 tbsp hot water
  • 2-3 tbsp vegetable/canola oil
  • 2 eggs
  • salt, to taste

instructions:

  1. poke each side of the eggplants with a fork and grill until the skin is completely charred, and the eggplant is cooked (soft)
  2. once the eggplants have cooled, scoop flesh away from peel and chop the eggplants into rough pieces
  3. heat oil in a large pan and add chopped eggplant; cook over medium, stirring frequently, until the eggplant becomes creamy in texture and much of the moisture has evaporated
  4. add turmeric to the eggplant, stirring for about a minute, then remove the pan from the heat
  5. in a separate large pan, cook the peeled/diced tomatoes until the moisture has evaporated
  6. add minced garlic and sauté, careful not to burn the garlic
  7. add the eggplant to the tomatoes and garlic, stirring frequently until combined
  8. add the dissolved saffron, then cook the mixture for another 5 to 10 minutes until thick (similar to mashed potatoes)
  9. in another pan, scramble two eggs, making sure to break up the pieces well
  10. add eggs to eggplant/tomato mixture, combine, and enjoy!

xx.

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