Undoubtedly, Mirza Ghasemi is one of the most famous dishes among the colorful and tasty world of Northern Iran Foods. It is known as Persian Eggplant Dip in western countries.
As a matter of fact, they named Mirza Ghasemi after Mohammad “Ghasem” Khan-e-Vali, a former Iran Ambassador to Russia during Ghajar era and then the ruler of Gilan Province. Interestingly, he was fond of cooking and about 160 years ago created this simple yet delicious recipe. subsequently it spread throughout the region
Mirza Ghasemi is a quick and simple meal with few ingredients naming eggplant (aubergine), tomato, garlic, egg and turmeric, Also salt and black pepper as spices and of course oil. This delicious dish mainly gets its flavor from grilled (tandoori, kebabi) eggplant and a great deal of garlic.
Mirza Ghasemi is eaten as an appetizer or a main dish for both lunch and dinner. They serve it with either hot local bread or local rice (cateh), and with fresh “Sabzi khordan” (basil, mint, parsley, etc. leaves) and/or “Torshi” (vegetables soaked in vinegar, salt, spices and been kept for a couple of weeks) on side.
Make sure to taste this healthy, semi-vegetarian and delicious food. Almost every restaurant in the North of Iran serves It, particularly in Gilan. Yummy!
The word “Aubergine” in British English actually origins from the Persian word “Badingan” which has been passed to Arabic, then Catalan and French and finally English language. Eggplant (Aubergine) is the main ingredient of Mirza Ghasemi.