📝 About This Recipe
Hailing from the lush Gilan province of Northern Iran, Mirza Ghassemi is a masterpiece of smoky, charred eggplants and sun-ripened tomatoes. This iconic dip is defined by its deep umami profile, achieved through the traditional method of fire-roasting the vegetables until they become buttery and infused with woodsmoke. Finished with a generous amount of golden garlic and velvety eggs, it is a rustic yet sophisticated appetizer that captures the soul of Persian hospitality.
🥗 Ingredients
The Roasted Base
- 3 large Italian or Globe Eggplants (firm and shiny, about 1.5 - 2 lbs total)
- 4 medium Roma Tomatoes (ripe and red)
The Aromatics and Sauce
- 6-8 pieces Garlic Cloves (finely minced or crushed)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Tomato Paste (for deep color and richness)
- 1 teaspoon Turmeric Powder (ground)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
The Finish
- 2-3 pieces Large Eggs (at room temperature)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped for garnish)
- 4-5 pieces Walnut Halves (optional garnish for crunch)
👨🍳 Instructions
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1
Prick the eggplants several times with a fork. If using a gas stove, place eggplants directly over the flame, turning occasionally with tongs until the skin is completely charred and the flesh is soft (about 15-20 minutes). Alternatively, use a charcoal grill or broil in the oven on high, turning frequently.
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2
Place the charred eggplants in a large bowl and cover with plastic wrap for 10 minutes. The steam will loosen the skins, making them easier to peel.
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3
While eggplants steam, score a small 'X' on the bottom of the tomatoes. Blanch them in boiling water for 60 seconds, then shock in ice water. Peel the skins off, discard the seeds, and finely dice the flesh.
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4
Remove the eggplants from the bowl. Peel away the blackened skin (do not rinse them, as you want to keep the smoky flavor). Chop the smoky flesh into a fine pulp or mash with a fork until relatively smooth.
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5
In a large wide skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and just beginning to turn golden. Do not let it burn.
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6
Stir in the turmeric powder and tomato paste. Fry the paste in the oil for 2 minutes until it turns a deep brick red and smells savory.
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7
Add the diced tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and most of their liquid has evaporated.
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8
Incorporate the mashed eggplant into the tomato mixture. Season with salt and black pepper. Stir well to combine.
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9
Lower the heat to medium-low and cook the mixture for another 15 minutes, stirring occasionally. The goal is for the flavors to meld and the oil to begin separating from the vegetables.
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10
Push the eggplant mixture to the sides of the skillet, creating a well in the center. Crack the eggs into the center.
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11
Allow the egg whites to set slightly for 1 minute, then gently break the yolks and scramble the eggs in the center. Gradually fold the eggs into the eggplant mixture until they are fully cooked and distributed through the dip.
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12
Taste and adjust seasoning with more salt or pepper if needed. Transfer to a shallow serving bowl.
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13
Garnish with a drizzle of olive oil, chopped parsley, and walnut halves if desired. Serve warm or at room temperature.
💡 Chef's Tips
The secret to the best Mirza Ghassemi is the char; if you don't have a gas stove, use a blowtorch or a very hot grill to get that authentic woodsmoke flavor. Avoid using a food processor for the eggplant; mashing by hand provides a superior, rustic texture that holds the sauce better. Be patient with the garlic—it should be golden and mellow, providing a sweet backbone rather than a sharp bite. If your tomatoes aren't perfectly ripe, add a pinch of sugar to balance the acidity of the tomato paste. For a vegan version, simply omit the eggs; the dish is still incredibly flavorful as a pure vegetable compote.
🍽️ Serving Suggestions
Serve with warm, toasted Sangak or Barbari bread for the ultimate dipping experience. Pair with a side of fresh herbs (Sabzi Khordan) like radishes, mint, and scallions to cut through the richness. A dollop of thick Greek yogurt or Labneh on the side provides a cooling contrast to the smoky heat. Enjoy alongside a glass of Doogh (Persian yogurt drink) seasoned with dried mint and rose petals. This dish also works beautifully as a side to saffron-infused Basmati rice and grilled kabobs.