Mirza Ghasemi is one of Iran's most beloved dishes from the Caspian coastal region (Gilan province) — charred aubergines are stripped of their skins and sautéed with tomatoes, garlic and turmeric before eggs are scrambled through the mixture. The result is smoky, deeply flavoured and utterly delicious. It is eaten as a dip with bread, as a side dish or as a complete breakfast.
Serves 4
Place aubergines directly over a gas flame or under a very hot grill. Turn regularly until completely blackened and collapsed, about 15–20 minutes. Cool.
Peel off charred skin and squeeze out excess liquid. Roughly chop the flesh.
Heat oil in a pan. Fry garlic until golden. Add turmeric, then tomatoes. Cook down 10 minutes until tomatoes are thick.
Add chopped aubergine. Stir and cook together 5 minutes. Season with salt.
Make wells in the mixture. Crack in eggs. Scramble through gently, stirring until just cooked. Serve immediately with flatbread.
The charring is essential for the smoky flavour — don't roast in the oven, use the flame.
Squeeze the aubergine well to remove bitterness and excess water.
Don't overcook the eggs — they should be softly scrambled, almost custardy.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Make without eggs for a vegan version.
Add a pinch of chilli flakes for a spicier northern Iranian version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store without eggs for up to 3 days. Add eggs fresh when reheating.
Mirza Ghasemi is named after a governor of Gilan province who reportedly popularised the dish in the 19th century. It remains the signature dish of Gilan's rich, herby, forest-influenced cuisine.
You can, but you will miss the smoky flavour that defines the dish. If you must, halve the aubergines and roast at 220°C for 40 minutes, then scrape out the flesh.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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