Mirza ghassemi
In its own language: میرزا قاسمی
Eggplant, tomato, and egg mash from northern Iran, served with bread or rice
Mirza ghassemi is a dish from Gilan in northern Iran, made by grilling eggplant and mixing it with tomato, garlic, eggs, and spices. Eaten as a starter or a main, it is usually served with rice or bread and is known for its smoky, rich flavor. A zucchini-based version is called kadoo ghasemi.
- Originates from Gilan province in northern Iran
- Main ingredients are grilled eggplant, tomato, garlic, and eggs
- Often served with rice or flatbread
- A zucchini version exists, called kadoo ghasemi
What is Mirza ghassemi?
Mirza ghassemi is a northern Iranian dish where eggplants are charred over fire, then peeled and mashed. The soft eggplant is combined with sautéed tomatoes, garlic, and spices, then eggs are added and cooked through. The result is a smoky, savory spread or mash, often eaten with flatbread or rice. Its texture is creamy with pieces of egg and vegetables, and the taste is rich from the grilled eggplant and garlic.
Where does Mirza ghassemi come from?
This dish comes from Gilan, a province along the Caspian Sea in northern Iran. It was first created in the 19th century and became popular in the region before spreading further in Iran. The name comes from its inventor, who helped make it well known in Gilan and later in other provinces. The dish reflects the local use of eggplant and tomatoes, both common in the area.
How is Mirza ghassemi made?
To prepare Mirza ghassemi, eggplants are roasted over open flames or in an oven until their skins blacken and the flesh softens. The skins are removed, and the eggplant is mashed. Tomatoes, garlic, turmeric, salt, and pepper are cooked together in oil or butter, then the mashed eggplant is added. Eggs are mixed in at the end and cooked until just set, creating a thick, flavorful mixture.
How and when is Mirza ghassemi eaten?
People in northern Iran enjoy Mirza ghassemi as both a starter and a main course. It is usually served with rice or flatbread, making it a flexible part of a meal. The dish is popular at home and in restaurants, especially in Gilan. It is eaten at lunch or dinner, and its strong flavors pair well with simple sides.
Kinds of Mirza ghassemi
A well-known variation replaces eggplant with zucchini, called kadoo ghasemi. While the classic version uses grilled eggplant for its smoky taste, the zucchini version offers a milder flavor. Both versions use the same basic method and seasonings. The dish may be cooked as a casserole or served as a warm salad.
What Mirza ghassemi means
Mirza ghassemi is a staple of Gilan's cooking and is recognized across Iran as a specialty of the north. It is often found on restaurant menus in the region and is a source of local pride. The dish is not tied to any particular festival or religious event but is part of everyday meals and gatherings.
Questions people ask about Mirza ghassemi
What is Mirza ghassemi made of?
It is made from grilled eggplant, tomato, garlic, eggs, oil or butter, turmeric, salt, and pepper.
Where does Mirza ghassemi come from?
Mirza ghassemi comes from Gilan, a province in northern Iran along the Caspian Sea.
How is Mirza ghassemi usually served?
It is typically served as a starter or main dish, accompanied by rice or flatbread.
Is Mirza ghassemi vegetarian?
Yes, it is vegetarian, as it contains no meat or fish, but does include eggs.
Are there variations of Mirza ghassemi?
Yes, a version made with zucchini instead of eggplant is called kadoo ghasemi.
Good reading and sources
- Mirza ghassemi on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Mirza ghassemi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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