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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kabob d i g i • کباب دیگی

recipes, Uncategorized

while persian cuisine is so diverse, and full of many, many amazing dishes, chelo kabob remains the favorite of many. with so many different kinds of kabob–koobideh (ground beef), barg (filet or tenderloin), and joojeh (chicken) to name a couple–it’s hard to choose a favorite! however, when you don’t have access to a grill, like me, your choice of kabob becomes simple: kabob digi (pan kabob).

while i don’t discriminate when it comes to kabob, kabob digi has always been a favorite of mine. because cooking persian food can be so time consuming, we didn’t always eat it for weekday dinners when i was growing up. so, whenever my mom would come home from work and say we were having kabob digi, it felt like a treat!

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now that i live in my own apartment, sans grill, i look to kabob digi as a good recipe for the weekend when i’m craving some chelo kabob. it’s pretty easy to make, and only takes about 30 minutes! the good thing is, if you’re cooking for one person, there is allllllways leftovers!

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recipe (serves 4):

ingredients:

  • 1 lb ground beef (you can use lamb, or a combo if you want!)
  • 1 medium yellow onion
  • ½ tablespoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large tomato (i use beefsteak tomatoes)
  • 2-4 tablespoons vegetable/canola oil
  • 1 tablespoon olive oil

instructions:

  1. grate or process onion, and drain any liquid. you can use a cheesecloth, squeezing out all the extra liquid from the onion. place onion in a mixing bowl
  2. add ground meat to the bowl with the onion
  3. add salt, pepper, and turmeric
  4. mix onion, meat, and spices by hand until completely combined. consistency should almost be like a paste
  5. roll into balls and flatten to make an oval shape. the size is completely up to you–i usually make smaller ones–but the patties should not be too thick!
  6. cut the tomato into thick slices, then cut each slice in half
  7. place tomato slices over olive oil in a pan and sauté carefully over a medium heat. these do not need to cook long (5-7 minutes), and remove from heat well before the tomatoes become mushy
  8. heat vegetable/canola oil in a large frying pan on a medium-high heat
  9. add the patties to the oil and allow the first side to be seared
  10. flip the patties and continue to cook on medium heat for another 10 minutes, or until they are cooked through
  11. turn off heat, and allow kabobs to sit for a couple minutes before plating
  12. serve tomatoes and kabobs with basmati rice, and enjoy!

 

xx.