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Mirza ghasemi

Local name : میرزا قاسمی

The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.

VeganGluten-free#aubergine#garlic#tomato#turmeric#smoky
Mirza ghasemi

Photo : Diako1971 · CC BY-SA 3.0

Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Difficulty
Easy

Method

  1. Prick the aubergines and char them whole over a flame, on a barbecue or under a hot grill, turning, until the skin is black and the flesh collapsed, about 20 minutes.
  2. Let them cool slightly, peel and roughly chop the flesh.
  3. Heat the oil in a frying pan and gently colour the garlic for 2 minutes without burning it. Add the turmeric.
  4. Add the tomatoes and purée and cook for 5 minutes.
  5. Stir in the aubergine, season, and simmer for 10 minutes, stirring, until the mixture thickens and the oil rises to the top.
  6. Serve hot or warm, with flatbread or rice.

The Gilan original often finishes with eggs scrambled into the pan. Without them the dish is fully plant-based and the smoky aubergine takes centre stage.

Nutrition · per serving

Calories
218 kcal
Protein
4 g
Fat
14.5 g
Carbohydrate
21.8 g
Fibre
8.7 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Can I get the smoky flavour without a flame or barbecue?

The oven grill, offered in the recipe, is the best fallback: sit the aubergines close to the element and turn them until the skin is completely blackened and the flesh has slumped. The smoke will be gentler than over a flame but real. An aubergine merely roasted at moderate heat will not give it.

How do I know when it is ready?

The mixture thickens and the oil eventually rises to the surface, a sign that the water from the aubergines and tomatoes has evaporated and the flavours have concentrated. A mirza ghasemi that is still loose has not simmered long enough.

How do I keep the garlic from turning bitter?

Six cloves is a lot, and the garlic should soften gently for two minutes without ever browning: scorched, it turns bitter and dominates everything. Keep the heat low and add the turmeric straight after, which brings the oil temperature down.

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