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    Home / Appetizer / Mirza Ghasemi

    Mirza Ghasemi

    Smoky charred eggplant folded with tomato, garlic, and soft eggs, the silky northern Persian favorite served with warm bread.

    ⏱ 20 minPrep time
    🔥 45 minCook time
    🍽 4Servings
    🏷 AppetizerCategory
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    Mirza Ghasemi

    Mirza ghasemi comes from the Caspian region of northern Iran, where eggplants are charred over open flame until smoky, then cooked down with tomato, garlic, and eggs. Legend says it was invented by a court official named Mirza Ghasemi, and Iranians have been arguing over the proportions ever since. It is served as a starter or a light meal with bread, usually alongside grilled fish. Some versions add a spoonful of tomato paste for color, but the only real rule is that the eggplant must be properly charred.

    Silky, jammy, and threaded with soft egg

    The texture is what wins people over: silky, jammy eggplant threaded with soft ribbons of egg and bright tomato, with garlic and smoke running through every bite. It is best warm, scooped up with fresh flatbread. Simple as it looks, the charring is non-negotiable — that deep smoky flavor is the whole soul of the dish. Serve it with a glass of cold yogurt drink and you have a little taste of Rasht, the city that claims it as its own.

    Craving more? Explore all Persian / Iranian Kitchen recipes.

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    Step by stepInstructions

    1. Char the whole eggplants over a gas flame or under a broiler, turning often, until the skins are blackened and the flesh is soft, about 15 minutes.
    2. Cool slightly, peel, and chop the flesh finely. Pat dry with paper towels.
    3. Heat the oil in a skillet and cook the garlic and turmeric 1 minute until fragrant.
    4. Add the eggplant and cook, stirring, 10 minutes, letting it dry out a little.
    5. Add the tomatoes, salt, and pepper and cook 10 minutes more until thick and jammy.
    6. Beat the eggs and pour them over the mixture. Stir gently for 2 to 3 minutes until the eggs are softly set and folded through.
    7. Serve warm with flatbread.

    💡 Chef tips & storage

    Char the eggplants directly over a gas flame or under a hot broiler until the skin is blackened — this gives the smoky flavor. Stir the eggs in gently at the end so they stay soft and silky.

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    Recipe details

    Prep20 min
    Cook45 min
    Servings4
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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