Mirza ghassemi
 | |
| 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 |
| 150 kcal (628 kJ) | |
Mirza ghassemi or mirza qassemi (Persian: میرزا قاسمی) is a Gilani cuisine, appetizer or main course based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province)..[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,[2] and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called kadoo ghasemi.
Etymology
[edit]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] He popularized this dish throughout Gilan under the name of Mirza Ghasemi, and after he was elected to the governorship of Fars, he also popularized it in Fars province.[citation needed]
See also
[edit]- Eggplant salads and appetizers
- List of casserole dishes
- List of egg dishes
- Kashk e bademjan, another popular Iranian eggplant dish
- Baba ghanoush, a Levantine eggplant dish
- Baingan bharta, a South Asian eggplant dish
References
[edit]- ^ "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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