Authentic Mirza Ghasemi Recipe: Persian Smoky Eggplant Dip (Step-by-Step Guide 2025)
Discover the smoky allure of Mirza Ghasemi, a treasured Persian eggplant dip that originated in Gilan province along the Caspian Sea. This vegetarian delicacy dates back to the Qajar dynasty (1785-1925), when a food-loving governor of Rasht created this masterpiece during his diplomatic mission to Russia.
You’ll love how charred eggplants blend with vibrant tomatoes, aromatic garlic, and silky eggs to create a dish that’s perfect as both an appetizer or main course. Whether served with warm pita triangles or fluffy Basmati rice, this northern Iranian specialty promises to captivate even dedicated meat lovers with its rich, complex flavors.
What Is Mirza Ghasemi
Mirza Ghasemi is a treasured vegetarian dish from Gilan Province in northern Iran along the Caspian Sea. This smoky eggplant dip combines charred eggplants tomatoes garlic and eggs to create a rich flavorful spread that showcases the culinary heritage of the region.
The dish traces its origins to the Qajar dynasty (1785-1925) when a former governor of Rasht created it during his time as an ambassador to Russia. This diplomatic connection explains the unique fusion of Persian cooking techniques with influences from the Caspian region.
Component | Details |
---|---|
Origin | Gilan Province Iran |
Type | Vegetarian dip/spread |
Main Ingredients | Eggplant tomatoes garlic eggs |
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Calories | 178 kcal |
Servings | 4 portions |
The preparation method is what gives Mirza Ghasemi its distinctive character. The eggplants are grilled until their skin is completely charred creating a deep smoky flavor. After peeling the charred skin the tender flesh is cooked with fresh tomatoes and garlic. The final touch involves stirring in eggs which create a silky creamy texture.
This versatile dish serves multiple roles in Persian cuisine:
- As an appetizer with warm bread
- A side dish accompanying main courses
- A light vegetarian main course
- A popular breakfast option
In traditional Persian restaurants you’ll find Mirza Ghasemi listed among the appetizers though many enjoy it as a main course especially when paired with Persian rice dishes like zereshk polo or fresh flatbread.
Tools And Equipment Needed
To create authentic Mirza Ghasemi you’ll need specific kitchen tools divided into three main cooking stages:
For Eggplant Preparation
- 1 large baking sheet
- Oven or stovetop grill
- Tongs for handling hot eggplants
- Sharp knife
- Cutting board
For Main Dish Preparation
- Large skillet or frying pan
- Wooden spoon for stirring
- Measuring spoons
- Medium-sized bowl
- Garlic press
- Sharp knife for chopping ingredients
- Sturdy spatula
For Serving
- Serving bowls or plates
- Flatbread basket
- Rice serving dish
- Serving spoons
Essential Equipment Notes:
- Your baking sheet should be large enough to fit 2-3 medium eggplants
- Use a heavy-bottomed skillet for even heat distribution
- Select a non-stick pan if possible to prevent sticking
- Choose heat-resistant tongs for safely handling charred eggplants
- Pick a cutting board with juice grooves for tomato preparation
The most crucial tools are your oven or grill for achieving the signature smoky flavor and a quality skillet for combining all ingredients. Having these tools ready before starting will ensure smooth preparation of your Mirza Ghasemi.
- Airtight containers if planning to store leftovers
- Glass containers preferred for maintaining freshness
- Container size: minimum 2-cup capacity
Remember to have all tools clean and ready before starting the cooking process. This preparation ensures efficient cooking time and proper texture development in your Mirza Ghasemi.

Ingredients
Here are the essential ingredients needed to prepare authentic Mirza Ghasemi split into two main components.
For The Eggplant Base
- 2-3 medium Italian or globe eggplants
- 3 tablespoons grapeseed oil for grilling
- Salt to taste
- Ground black pepper to taste
- 3-4 medium Roma tomatoes or vine-ripe tomatoes
- 1 whole head of garlic (or 5-6 cloves minimum) minced
- 2 tablespoons tomato paste
- 2 large eggs
- 1/2 teaspoon ground turmeric
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil for cooking
- Salt and black pepper to taste
Component | Quantity | Notes |
---|---|---|
Eggplants | 2-3 medium | Italian or globe variety |
Tomatoes | 3-4 medium | Roma or vine-ripe |
Garlic | 1 head or 5-6 cloves | Minced |
Eggs | 2 large | Room temperature |
Oils | 5 tablespoons total | Combined grapeseed and olive oil |
Recipe Instructions
Follow these step-by-step instructions to create authentic Mirza Ghasemi with its signature smoky flavor and creamy texture.
Preparing The Eggplants
- Place whole eggplants over an open flame on stovetop or grill. Pierce them with a fork to allow steam release.
- Rotate eggplants every 10-15 minutes until all sides are blackened and flesh softens (about 45 minutes total).
- Transfer charred eggplants to a bowl and cover with plastic wrap. Let steam for 5 minutes.
- Remove charred skin once eggplants have cooled to room temperature.
- Roughly chop or mash the softened eggplant flesh and set aside.
Making The Base
- Heat olive oil in a large skillet over low heat.
- Add diced garlic and sauté until translucent but not golden.
- Stir in turmeric powder gently.
- Add tomato paste and cook for 5 minutes stirring occasionally.
- Mix in the chopped eggplants and tomatoes.
- Cover and simmer on low heat for 15-20 minutes until mixture thickens.
- Season with salt and black pepper to taste.
- Create small wells in the eggplant mixture using the back of a spoon.
- Crack eggs directly into these wells.
- Cover the pan and cook for 2 minutes until egg whites set.
- For scrambled style cook uncovered and stir eggs through the mixture.
- Remove from heat when eggs reach desired doneness.
- Let rest for 5 minutes before serving.
- Serve hot with flatbread or Persian rice.
Cooking Stage | Time Required |
---|---|
Charring Eggplants | 45 minutes |
Base Preparation | 25 minutes |
Egg Cooking | 5-7 minutes |

How To Serve?
Traditional Bread Pairings
- Serve hot with fresh Sangak bread
- Offer warm Persian flatbreads like lavash or barbari
- Present alongside toasted pita triangles
- Place bread in a separate basket lined with a cloth to keep warm
Rice Accompaniments
- Spoon over steamed Basmati rice
- Pair with saffron-infused Persian rice
- Serve alongside zereshk polo (rice with barberries)
- Present in a separate bowl if serving with rice
Appetizer Presentation
- Arrange in small ceramic bowls for individual servings
- Garnish with a drizzle of olive oil
- Sprinkle with fresh herbs like parsley
- Add grilled tomatoes on the side
Main Course Service
- Present in a large shallow dish for family-style serving
- Complement with grilled kebabs
- Serve alongside fresh herbs (sabzi khordan)
- Place eggs on top as a finishing touch
Temperature & Timing
- Serve immediately while hot
- Can be enjoyed at room temperature
- Reheat gently if prepared in advance
- Keep warm in a low-temperature oven if needed
- Top with a sunny-side-up egg
- Sprinkle with black pepper
- Add a light dusting of sumac
- Garnish with fresh herbs
Serving Style | Temperature | Common Accompaniments |
---|---|---|
Appetizer | Hot/Room temp | Persian bread flatbreads |
Main Course | Hot | Rice saffron rice |
Side Dish | Warm | Grilled meats kebabs |
Breakfast | Hot | Eggs fresh herbs |
Storage And Reheating Tips
Refrigerator Storage
- Transfer Mirza Ghasemi to an airtight glass container
- Store in refrigerator for up to 3 days
- Keep away from strong-smelling foods to preserve flavor
- Let cool completely before storing
Freezer Storage
- Not recommended for freezing
- Egg content affects texture when thawed
- Fresh preparation yields best results
Reheating Methods
Stovetop Reheating
- Place in non-stick pan over medium-low heat
- Add 1-2 tablespoons olive oil
- Stir occasionally for 5-7 minutes
- Heat until internal temperature reaches 165°F (74°C)
Microwave Reheating
- Transfer desired portion to microwave-safe dish
- Cover with microwave-safe lid or plastic wrap
- Heat in 30-second intervals
- Stir between intervals
- Heat until steaming hot
- Always use clean utensils when serving
- Store within 2 hours of cooking
- Keep refrigerator temperature at 40°F (4°C) or below
- Avoid repeated reheating of same portion
- Discard if left at room temperature over 2 hours
Storage Method | Duration | Temperature |
---|---|---|
Refrigerator | 3 days | 40°F (4°C) |
Room Temp | 2 hours | 70°F (21°C) |
The flavors of Mirza Ghasemi often intensify after a day in the refrigerator making it an excellent make-ahead dish for your next gathering.

More Persian Appetizer Recipes
If you enjoy Mirza Ghasemi here are other delicious Persian appetizers to explore:
- Kashke Bademjan: Another eggplant-based dip made with whey garlic and caramelized onions. While it features eggplant like Mirza Ghasemi this dish has its own unique taste profile with a creamy texture from the whey.
- Borani: A family of yogurt-based dips mixed with cooked vegetables. The most popular versions include:
- Borani Esfenaj (with spinach)
- Borani Bademjan (with eggplant)
- Borani Laboo (with beets)
- Mast-o-Khiar: A refreshing yogurt dip with diced cucumber mint and dried rose petals. This cooling appetizer pairs perfectly with grilled dishes.
- Kuku Sabzi: A herb-packed frittata made with fresh herbs eggs and walnuts. While often served as a main dish it makes an excellent appetizer when cut into small pieces.
- Olivieh Salad: A hearty potato salad with chicken peas carrots and pickles bound together with mayonnaise. This dish originated in the Gilan province like Mirza Ghasemi.
- Salad Shirazi: A light and fresh chopped salad made with cucumbers tomatoes onions and a citrus dressing. Perfect as a starter or alongside heartier appetizers.
Each of these appetizers represents the diverse flavors of Persian cuisine featuring:
Appetizer Type | Main Ingredients | Region of Origin |
---|---|---|
Kashke Bademjan | Eggplant Whey | Azerbaijan |
Borani | Yogurt Vegetables | Tehran |
Mast-o-Khiar | Yogurt Cucumber | Central Iran |
Kuku Sabzi | Herbs Eggs | Northern Iran |
Olivieh Salad | Potato Chicken | Gilan |
Salad Shirazi | Vegetables | Shiraz |
Serve these appetizers with warm Persian flatbreads like Sangak Barbari or Lavash for an authentic experience. Most can be prepared in advance making them perfect for entertaining.
Tips For Perfect Results
- Eggplant Selection: Choose firm glossy eggplants with smooth skin. Smaller eggplants typically have fewer seeds and taste less bitter than larger ones.
- Charring Technique: Place eggplants directly on an open flame rotating every 3-4 minutes until skin is completely blackened. The flesh should feel very soft when pierced with a fork.
- Steaming Process: After charring wrap eggplants in foil and let steam for 10 minutes. This makes peeling easier and develops a deeper smoky flavor.
- Garlic Preparation: Finely dice garlic cloves rather than using a press to prevent burning and ensure even distribution throughout the dish.
- Temperature Control: Keep heat at medium-low when cooking the tomato-eggplant mixture. High heat can cause burning and affect the final texture.
- Egg Addition: Add eggs when the mixture is hot but not boiling. Stir constantly to achieve small curds rather than large chunks.
- Texture Management:
- Mash eggplants thoroughly before adding to pan
- Cook until excess moisture evaporates
- Final consistency should be thick but spreadable
- Seasoning Balance:
- Add salt gradually throughout cooking
- Taste and adjust before adding eggs
- Consider adding a splash of lemon juice at the end
- Oil Usage: Use quality olive oil liberally when sautéing garlic. This helps develop rich flavors and prevents sticking.
- Rest Time: Let the dish rest for 5 minutes before serving to allow flavors to meld and reach ideal serving temperature.
These techniques ensure your Mirza Ghasemi develops the authentic smoky flavor and creamy texture characteristic of this classic Persian dish.
Conclusion
Mirza Ghasemi stands as a testament to Persian cuisine’s rich heritage and bold flavors. This smoky eggplant dip offers you a perfect blend of charred eggplants garlic tomatoes and eggs creating an irresistible dish that’s both comforting and versatile.
Whether you’re serving it as an appetizer with warm flatbread or as a main course over fragrant Basmati rice you’ll find that this Gilan specialty brings something special to your table. With proper preparation and attention to detail you’ll master this beloved Persian dish that’s sure to become a favorite in your culinary repertoire.
Remember to take your time with the charring process – it’s the key to achieving that authentic smoky flavor that makes Mirza Ghasemi truly exceptional.