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| Eggplant: | 2 |
| Garlic: | 2 clove(s) |
| Tomato: | 2 |
| Egg: | 2 |
| Oil: | 2 tbsp. |
| Turmeric: | 1 tsp. |
Preheat the oven to 200 °C (top and bottom heat). Lightly score the eggplants lengthwise with a knife to make peeling easier later. Ensure the cuts are even from top to bottom.
Tip: For a step-by-step guide, check out our video tutorial.
Place the scored eggplants on a baking tray and roast them in the oven for about 40 minutes, turning occasionally to ensure even cooking. Once they are soft, remove them from the oven, peel off the skin, and cut off the stem.
Tip: Traditionally, eggplants are grilled over an open flame, giving them a smoky aroma.Cut the flesh into pieces and mash it with a firm utensil such as a potato masher until a smooth consistency is achieved.
Tip: It is recommended to remove the seeds beforehand, as they can have a slightly bitter taste.Heat some oil in a pan – you can use any oil of your choice, such as olive oil. Add the prepared eggplant pieces. Finely chop the garlic and add it to the pan as well. Sauté the mixture gently until the garlic releases its aroma and the eggplants are well infused. Now, add a bit of turmeric for a warm color and a distinct flavor.
Tip: Looking for more recipes using this spice or similar ingredients? Simply enter the desired keyword, such as “turmeric” or “eggplant,” in the search bar above and discover new inspirations.
Add the tomato purée to the eggplant-garlic mixture and stir well until all ingredients are evenly combined.
Tip: Traditionally, tomatoes are grilled and then mashed, just like the eggplants, which enhances their smoky flavor and makes them easier to process. Alternatively, tomato paste can be used in smaller quantities, as it is more concentrated.Crack the egg into a small bowl and whisk it well before adding it to the eggplant mixture. Stir thoroughly until it is evenly distributed. Continue cooking the Mirza Ghassemi over medium heat until the egg is fully set and well combined with the eggplant mixture. Season with salt and pepper to taste.
Tip: If the egg is added directly to the pan, it may set too quickly and not blend properly with the mixture.
Tip for Restaurants: An alternative variation is to fry a sunny-side-up egg separately and place it on top of the dish when serving. This method gives Mirza Ghassemi an appealing presentation and is often used in restaurants. Additionally, this approach extends the dish’s shelf life – the eggplant mixture can be stored in the fridge, reheated when needed, and topped with a freshly fried egg.
Mirza Ghassemi is excellent as an appetizer or side dish but can also be served as a main course with fresh bread or rice. Traditionally, it is served in Iran with naan (flatbread), such as Taftoon, alongside similar dishes like Kashk-e Bademjan and Kashk Kadu. To eat, take a small piece of bread, scoop some Mirza Ghassemi onto it, and optionally garnish with fresh herbs—repeat until pleasantly satisfied. This style of eating is called Loghme. Alternatively, baguette slices can be used as a base for spreading the dish. In northern Iran, many people also enjoy Mirza Ghassemi with rice.
For additional tips on perfect rice preparation, check out our blog article “10 Tips for Perfect Persian Rice”.
| Eggplant: | 2 |
| Garlic: | 2 clove(s) |
| Tomato: | 2 |
| Egg: | 2 |
| Oil: | 2 tbsp. |
| Turmeric: | 1 tsp. |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Mirza Ghassemi (میرزا قاسمی) is a vegetarian eggplant dish and one of the crown jewels of northern Persian cuisine. It originates from the lush province of Gilan by the Caspian Sea, where a combination of abundant vegetation and traditional culinary techniques has created a unique gastronomic landscape.
The dish is named after a Caspian nobleman and was traditionally prepared over an open wood fire. This cooking method imparts the signature smoky flavor that is still highly valued today. In the Gilan region, Mirza Ghassemi is more than just a dish; it is a symbol of cultural identity, considered essential at family gatherings and celebrations.
Mirza Ghassemi stands out for its versatility in presentation—whether served as an appetizer, main course, or part of a mezze platter. The combination of smoky eggplants, garlic, tomato purée, and eggs creates a well-balanced flavor profile with a rich texture. In Persian restaurants, it is typically served in small bowls as a starter, while as a main course, it comes in a larger portion with Lavash or Taftoon. Many also enjoy it with Chelo (fragrant saffron rice) and Tahdig (crispy rice crust) or Kateh (fluffy Persian rice). Our blog post 10 Tips for Perfect Persian Rice reveals the secrets of fluffy Chelo and crispy Tahdig.
Rich in fiber, antioxidants, and plant-based proteins, Mirza Ghassemi aligns well with modern dietary preferences. Eggplants provide essential nutrients such as vitamins B1 and B6, as well as potassium. Another advantage: this dish is gluten-free, making it suitable for various dietary needs.
Mirza Ghassemi is a staple on the menus of Persian restaurants worldwide. Whether in Berlin, London, New York, or other major cities, it is widely enjoyed. Alongside Kashk-e Bademjan (eggplant with whey) and Kuku Sabzi (herb omelet), it is one of the most sought-after vegetarian options in Iranian cuisine. The dish has also gained popularity on food blogs and social media, particularly among those who appreciate vegetarian Persian cuisine. It is one of the most searched and shared recipes on Chef of Persia.
If you enjoy Mirza Ghassemi, you will likely appreciate other eggplant-based specialties from Persian and Middle Eastern cuisine. Baba Ganoush, a Levantine eggplant dip with tahini, shares smoky notes despite different seasonings. The Turkish Patlıcan Salatası and the Greek Melitzanosalata belong to the same culinary family. In Azerbaijani cuisine, you can find Badımcan Küküsü, an eggplant omelet with a similar texture. Within Iranian cuisine, Kashk-e Bademjan (eggplant with fermented whey) is closely related to Mirza Ghassemi in flavor but takes on different nuances with mint and walnuts. Also noteworthy is Borani-e Bademjan, where yogurt provides the creamy texture. For those who prefer vegan Persian dishes, Kal-Kabab (grilled eggplant) is a great alternative. We are continuously working on making the missing recipes available and expanding our collection. Follow us on our social media channels to stay updated.
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