Iranian Starter

Mirza Ghasemi

Mirza Ghasemi is a northern Iranian smoked aubergine, tomato, garlic and egg dish with a soft scramble-like texture. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
25 minsPrep time
35 minsCook time
Serves 4Servings
EasyDifficulty
Mirza Ghasemi
About this dish

Mirza Ghasemi: the story on the plate

Mirza Ghasemi is a Iranian starter with a clear sense of place. Mirza Ghasemi comes from Gilan in northern Iran near the Caspian Sea, where garlic, aubergine and fresh produce feature prominently. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Mirza Ghasemi comes from Gilan in northern Iran near the Caspian Sea, where garlic, aubergine and fresh produce feature prominently.

Why it is famous

Its smoky profile distinguishes northern Iranian cooking from many saffron-rice dishes more familiar internationally.

Cultural significance

Its smoky profile distinguishes northern Iranian cooking from many saffron-rice dishes more familiar internationally.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

265Calories
10gProtein
18gCarbs
18gFat
Ingredients

What you need

  • 900 aubergines
  • 500 ripe tomatoes, peeled and chopped
  • 25 Garlic, finely chopped
  • 4 eggs
  • 0.75 ground turmeric
  • 35 neutral oil
  • 1.25 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Char whole aubergines directly over a gas flame, barbecue or under a very hot grill, turning until the skins are black and the flesh completely collapsed. Put in a covered bowl for 10 minutes.
  2. Peel away the burnt skin, leaving a few tiny smoky flecks, then chop the soft flesh. Avoid rinsing under water because it washes away smoke and makes the aubergine wet.
  3. Cook garlic in oil over medium-low heat until fragrant but not brown. Add turmeric for 20 seconds, then tomatoes and salt and simmer 10–12 minutes until thick.
  4. Add chopped aubergine and cook another 8 minutes, stirring until the mixture is cohesive and most watery liquid has evaporated.
  5. Push the mixture to the edges, crack eggs into the centre and stir them until softly scrambled, then fold through the aubergine.
  6. Cook only until the eggs are just set. Finish with black pepper and serve warm or room temperature with flatbread.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Mirza Ghasemi, prioritise fresh or properly stored versions of aubergines, ripe tomatoes, garlic, eggs; speciality seasonings should smell vivid rather than stale.

Common mistakes

Rinsing charred aubergine loses smoke, watery tomatoes make the dish loose and overcooked eggs become rubbery.

Chef’s tips

Char until the aubergine truly collapses; superficial grill marks are not enough to perfume the flesh.

How to know it is cooked

Mixture is thick, smoky and cohesive and the egg is set without dry curds.

Plating advice

Spoon into a low bowl with flatbread around the edge.

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