Mirza Ghassemi is a Persian dish made with eggs, eggplant, turmeric and garlic and originates from the northern part of Iran.
When I was a kid, most of my experience with Persian food was limited to rice, kabob and some khoresht (stews). We did not live near any Persian or middle eastern markets, nor were there any Persian restaurants near us.
Mirza Ghasemi is one dish I discovered several years ago during my Persian food self-exploration. My cousin, Soudabeh, made it for a family brunch when I came to visit. Translated, it means “Mr. Ghasemi” which tells you nothing about the dish!
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Laura says :
Why this recipe works
- Unique: This is not an omelet or a classic breakfast skillet dish. Mirza Ghasemi is an egg dish cooked with onions, tomatoes, eggplant and lots of garlic!
- Variations: This dish is prepare many different ways. I like a chunkier textured Mirza Ghasemi, so I keep the vegetables in larger pieces. Some people mash it all together and the whole dish comes together like a dip.
- How to serve: This dish is usually served as a side, an appetizer or a light lunch. But because it is an egg dish, many of us consider it a wonderful meal for breakfast.
Ingredients you need
- Eggplant: Although you can use the large eggplants, I prefer the smaller baby or Japanese eggplants. These have fewer seeds and are more firm with less water.
- Tomatoes: You can use any type of tomatoes, just be sure they are flavorful.
- Garlic: Use fresh garlic and not garlic powder as the garlic flavor is very important in this dish.
- Onion: I use regular brown onions, but you could use sweet vidalia onions, too.
- Eggs: Although the recipe calls for large eggs, you can use any size eggs.
- Extra virgin olive oil: You could sauté the vegetables in regular boring canola oil, but olive oil is not only healthier for you, but it also adds great flavor.
- Seasonings: Ground turmeric and salt.
- Serve with lavash or pita, radishes and fresh herbs like scallions, basil, tarragon.
Step-by-step directions
- Prep the eggplant. Cut eggplant into 1-inch pieces, coat in salt and place in colander for an hour to release its water. Using paper towels, squeeze the water out.
- Cook the eggplant. Sauté the eggplant in hot oil until it softens.
- Add onions. Stir in onions and turmeric and cook until onions soften.
- Add tomatoes. Stir in garlic and tomatoes and cook a few more minutes.
- Add eggs. Whisk eggs together with some salt then gently add them to the vegetables. Stir until eggs are fully cooked.
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Recipe tips and FAQs
As I mentioned before, this dish is usually served as a side dish, an appetizer or a light lunch. But it also makes a wonderful breakfast or brunch meal. Serve with flat bread and lots of fresh herbs.
If you want more of a dip consistency, you can puree the cooked vegetables with a hand blender right there in the pan and then add the eggs. If you want a dip, try my Persian eggplant dip, (kashke bademjan).
Want some more delectable egg dishes? How about Alton Brown Eggs Benedict? And for the hearty eater, you must serve up my pulled pork breakfast hash with eggs.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Eggplant (like mushrooms) are filled with water. By salting your cut eggplant before cooking it helps to release the water, making it easier to brown and sauté. Let it sit for an hour then use paper towels to pat them dry and squeeze out the remaining water.
Mirza Ghassemi is an egg dish from the northern part of Iran, the Gilan Province near the Caspian Sea. It is made with eggplant, onions, turmeric and lots of garlic. It can be served as an appetizer or main dish. Either way you make it, be sure to serve it with lavash or pita bread, fresh herbs, and radishes you have one amazing feast that appeals to all of your senses.
Mirza Ghasemi | Persian Eggs with Eggplant, Turmeric and Tomatoes
Ingredients
- 1 lb Japanese or baby eggplant
- 2 ½ teaspoon kosher salt
- 4 teaspoon extra virgin olive oil
- 1 small onion diced
- 1 teaspoon ground turmeric
- 5 garlic cloves minced
- 1 lb tomatoes coarsely chopped
- 6 large eggs
- 1 lavash
- 2 radishes
- 1 fresh herbs scallions, basil, tarragon
Instructions
- Cut eggplant into 1-inch pieces and place in colander set over a large bowl.
- Coat eggplant with 2 teaspoon salt and set it aside until beads of water appear all over the eggplant, about 1 hour.
- Using paper towels, squeeze water from eggplant chunks.
- In large frying pan over medium-high heat add 3 teaspoon olive oil.
- Add eggplant and sauté until it starts to soften, about 5-7 minutes.
- Stir in onions and turmeric.
- Continue cooking until onions soften.
- Stir in garlic and tomatoes.
- In small bowl, whisk together eggs with ½ teaspoon salt.
- Gently stir eggs with vegetables until eggs are fully cooked.
- Serve lavash, radishes and fresh herbs.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
