What’s The Secret To Making A Mouthwatering And Flavorful Gilan Style Mirza Ghasemi That Will Leave Everyone Asking for more?

According to SAEDNEWS, Mirza Ghasemi is one of the most delicious dishes from the Gilan region of Iran, with a reputation that has reached an international level. The history of this dish dates back to the Qajar era. In the year 1240 in the Persian calendar (1861 CE), Mirza Mohammad Qasem Khan, who had just returned from Europe, was appointed governor of Gilan by the order of Naser al-Din Shah. Mirza Mohammad Qasem, who had a special interest in cooking and creating new culinary combinations, accidentally mixed grilled eggplant, tomato, garlic, and eggs together, and for the first time, prepared this delicious dish. Here, our goal is to explore how to make this delicious Iranian appetizer.

Ingredients we need for preparing Mirza Ghasemi:

• Eggplant: 10 pieces

• Tomato: 5 pieces

• Eggs: 5 pieces

• Garlic: 1 bulb

• Turmeric: 1 tablespoon

• Salt and pepper: to taste

• Oil: as needed

Some important notes about the ingredients

Some important points about eggplants

Eggplant is one of the favorite vegetables of Iranians, and it is used in many dishes. Eggplant is rich in vitamins, calcium, phosphorus, fiber, potassium, has anti-cancer properties, and is also very beneficial for the heart. When buying eggplants, try to choose the first harvest, as second and third harvests are usually full of seeds and bitter. For making grilled eggplant, it’s better to use long and meaty eggplants.

Some important points about garlic

How to make Mirza Ghasemi:

To begin, wash the eggplants thoroughly and dry them. Use a knife to make a few slits in the eggplants and rub some oil on the skin so it can be easily peeled off after grilling. Then, turn on the stove or grill and place the eggplants, with their skins on, over medium heat. Be sure not to remove the caps of the eggplants so you can easily turn and move them while grilling. During the grilling process, turn the eggplants every few minutes to ensure they cook evenly on all sides. Once the eggplants have cooled down, gently peel off their skins and chop them with a knife until they become soft and mashed.

In a large frying pan, pour some oil and add the grilled eggplant. Place the pan over medium-low heat and stir the eggplants every few minutes to prevent them from sticking to the bottom. If you notice that the pan is getting too dry and the eggplants are sticking, add a little more oil. Stir-frying the eggplant is very important for making delicious Mirza Ghasemi. The eggplant should be cooked slowly over low heat, allowing it to darken and lose its raw taste. After about an hour, once the eggplant is well cooked, grate or blend the tomatoes and add them to the eggplant.

Let it cook for about another half hour, allowing the tomato juice to evaporate and mix well with the eggplant. Now, take another frying pan and add a little oil. Peel the garlic cloves. You can grate the garlic or finely chop it, but it should not be large pieces. Add the chopped garlic to the hot oil and sauté for a while. Then, crack the eggs one by one into the pan and stir quickly. Add turmeric, salt, and pepper, and keep stirring until the eggs form small curds. Then, turn off the heat and add the garlic and egg mixture to the pan with the eggplant and tomatoes, stirring well to combine all the ingredients.

Let it cook on low heat for another half hour, stirring every few minutes. Now your delicious Gilan-style Mirza Ghasemi is ready! You can serve it in a dish with fresh bread and herbs. People from the north of Iran typically serve Mirza Ghasemi with steamed rice, which you can prepare if you like. Enjoy your meal!