What is Mirza Ghassemi?

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TasteAtlas · Accepted Answer

Mirza Ghassemi is a distinctive Iranian dish from Gilan Province on the Caspian Sea coast, known for its combination of smoky grilled eggplants, tomatoes, garlic, and eggs.

Its origins are often attributed to Mirza Ali Khan Ghassemi, a 19th-century governor of Rasht, who is said to have introduced the recipe to the local cuisine, though the use of eggplant and garlic in northern Iranian cooking predates his era. Over time, Mirza Ghassemi spread from Gilan to other parts of Iran, becoming a familiar offering in homes and restaurants that serve Gilaki food.

To prepare it, large eggplants are first roasted over an open flame or under a broiler until the skins are charred and the flesh softens, imparting the dish’s signature smoky taste. Read more

The eggplants are peeled and mashed, then cooked slowly with chopped tomatoes and plenty of finely minced garlic. Once the mixture thickens, eggs are cracked directly into the pan and stirred through until just set, giving the dish a creamy, cohesive texture.

The preparation is relatively straightforward, but patience is important to build depth of flavor. Mirza Ghassemi is typically served warm as a main or side dish, often accompanied by flatbread such as lavash or sangak. Some households add turmeric or a pinch of black pepper for extra seasoning, while others prefer it more simply seasoned to highlight the vegetables.

A common way of eating it is to tear pieces of bread and scoop up the mixture, sometimes along with pickles or fresh herbs. Though similar eggplant dishes are found across the Middle East, the prominence of garlic and the inclusion of eggs set Mirza Ghassemi apart.

Its popularity in Gilan reflects the region’s reliance on fresh produce and smoky, robust flavors that have long shaped the local table. Today, it is frequently offered in Iranian restaurants that highlight northern specialties and is a favorite during casual gatherings and family meals.