Persian · Main
Smoky eggplant, tomato and garlic folded with softly set eggs.
Photo by Diako1971 · CC BY-SA 3.0 · No local modifications; served from the Wikimedia Commons original.
Mirza ghasemi from Gilan depends on genuinely smoky eggplant. Its soft flesh cooks with abundant garlic and tomato before eggs are folded into the concentrated mixture.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Fire-charred eggplant; Garlic and tomato base
Declared allergens: egg
Refrigerate promptly for up to 2 days and reheat until steaming. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains eggs. Char eggplants over a well-ventilated grill or under a supervised broiler. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Ayeh Manfre is credited with preparing and publishing an independent version of this dish in Mirza Ghasemi (Persian Eggplant Tomato Dip) for Cooking With Ayeh.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Manfre's family-style preparation and ingredient quantities were not compared as an exact measurement-for-measurement match.
Persian kitchen
Mirza ghasemi is a northern Iranian dish of fire-smoked eggplant, tomato, garlic and eggs.
Broil or grill eggplants, turning, until skins are black and flesh collapses, 18–25 minutes. Cover, peel and chop.
Cook garlic in oil until pale gold. Add turmeric and tomatoes; cook 12–15 minutes until thick.
Stir in eggplant, salt and pepper; cook 8 minutes, mashing lightly.
Make wells, add eggs and fold gently over low heat until softly set.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mirza ghasemi from Gilan depends on genuinely smoky eggplant. Its soft flesh cooks with abundant garlic and tomato before eggs are folded into the concentrated mixture.
Refrigerate promptly for up to 2 days and reheat until steaming.
Serve with warm flatbread, rice, fresh herbs and pickles.
