How to make Mirza Ghasemi

Why cooks start here

Mirza Ghasemi is cooked the way north cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Mirza Ghasemi hails from the lush northern regions of Iran, where the Caspian Sea air infuses the land with a unique vibrancy. Traditionally enjoyed as a light lunch or a shared appetizer, this dish captures the essence of a region where the bounty of the earth meets the warmth of the hearth. It’s the kind of dish that feels like home, even if you've never set foot in Gilan. The allure of Mirza Ghasemi lies in its smoky eggplant base, kissed by the fire until tender. The generous use of garlic and tomatoes creates a rich, hearty backdrop, while a touch of turmeric adds warmth and depth. A gently stirred egg binds the flavors, creating a creamy, comforting texture that invites you to scoop it up with warm, soft bread.