Gilan, northern Iran · Flame-charred
Mirza Ghasemi Recipe (Smoky Persian Eggplant Dip)
Deep smoke. Sweet garlic. Silky egg.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenMirza ghasemi depends on one thing: eggplant charred directly over a flame until the skin is black and the flesh collapses, giving a deep smoky taste. Oven-roasted eggplant tastes flat. This recipe chars the eggplant on the gas burner, fries plenty of garlic until golden and folds in tomatoes and eggs.
The 3 laws of mirza ghasemi
Why this recipe works
Oven roasting
Char directly over a flame until black and collapsed.
Raw garlic
Fry lots of garlic until golden and sweet.
Scrambled egg chunks
Stir eggs in gently so they form soft ribbons.
Shopping and prep list
Ingredients
Eggplant
Base
Eggs
The NineFoods char check
Is the eggplant charred enough?
Press the eggplant with tongs as it chars. Tap what you feel.
Method · 4 stages
Step by step
Char the eggplants
- Prick each eggplant and char directly on the gas flame, turning often. Use the gauge above.
- Cover in a bowl for 5 minutes, then peel and chop.
Fry the garlic
- Fry the garlic in oil until golden. Add turmeric.
Cook tomatoes and eggplant
- Add tomatoes and cook until soft.
- Add the eggplant, salt and pepper and cook until thick and jammy.
Fold in the eggs
- Make a well, pour in the eggs, let them set slightly, then fold gently into ribbons.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Eggplant roasted in the oven.
Fix next time
Char directly over a flame, or under a very hot grill turning often.
Why
Burnt skin got into the dip.
Fix next time
Peel carefully and wipe off black flakes.
Why
Not cooked down.
Fix next time
Cook the eggplant and tomato until thick before adding eggs.
Why
Garlic undercooked.
Fix next time
Fry until golden on medium-low.
Why
Eggs scrambled hard.
Fix next time
Fold gently on low and stop when just set.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Eggplant | Smoky base | Zucchini (less smoky) |
| Gas flame | Charring | Hot grill or barbecue |
| Butter | Rich northern style | Olive oil |
| Eggs | Silky body | Leave out for vegan |
| Fresh tomatoes | Sweet tang | 1 tbsp tomato paste plus water |
After the meal
Serve, store, reheat
Serve with
Lavash or sangak bread, rice and fresh herbs.
Store
Fridge 3 days.
Reheat
Warm gently in a pan, or serve at room temperature.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the eggplant charred enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Mirza ghasemi FAQ
What is mirza ghasemi?
A smoky dip from Gilan in northern Iran made with charred eggplant, garlic, tomato and egg.
How do I get a smoky flavour without a grill?
Char the eggplant directly over a gas flame, turning it until the skin is black.
Is mirza ghasemi served hot or cold?
Usually warm, but it is also good at room temperature.
Can I make mirza ghasemi without eggs?
Yes. It becomes a vegan smoky eggplant and tomato dip.