Mirza Ghassemi
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Iran |
| Region or state | Northern Iran (Gilan) |
| Main ingredients | Aubergine (eggplant), garlic, tomato, turmeric, oil or butter, salt, pepper, eggs |
| Variations | Kadoo qassemi |
Mirza ghassemi or mirza qassemi (Persian: ��یرزاقاسمی) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is known as Persian eggplant dip in Western countries.[1]
The dish consists of aubergines seasoned with garlic, tomato, oil or butter, salt and pepper bound together with eggs.[2] It can be prepared as a casserole dish,[2] and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called Kadoo Ghasemi.
Etymology[]
Mirza ghasemi was invented by Mohammad Qasim Khan, the governor of Rasht during the reign of Nasser al-Din Shah (1848-1896), and was developed by him and named after him.[citation needed]
See also[]
- Eggplant salads and appetizers
- List of casserole dishes
- List of egg dishes
- Kashk e badamjan, another popular Iranian eggplant dish
- Baba ghanoush, a Levantine eggplant dish
- Baingan bharta, a South Asian eggplant dish
References[]
- ^ "Mirza Ghasemi, the recipe of one of my favorite dishes from Iran". Chasing The Unexpected. Retrieved 2016-03-26.
- ^ a b Ramazani, N. (1974). Persian Cooking: A Table of Exotic Delights. Iranbooks. p. 85. ISBN 978-0-936347-77-6.
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- Iranian cuisine
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- Eggplant dishes
- Casserole dishes
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