Mirza Ghasemi | Traditional Persian Food with Azi Pt. 2
If you joined us last week for part one of this series, you hopefully got to enjoy learning how to make traditional Persian rice, Tahdig, and Ghomeh Sabzi with us. If you missed out, no worries, just click here!
This week, Azi teaches us how to make the classic dish of Mirza Ghasemi, which I think has been my favorite thus far! This recipe requires only simple ingredients and is so easy to make, even beginners can do it.
I hope you will follow along with our video and make your own Mirza Ghasemi at home. Don't forget to tag us on social media if you do! <3
3 large eggplants
4 roma tomatoes
4 cloves garlic, peeled
1 tsp turmeric
1 tsp black pepper
2 tsp tomato paste (optional)
salt to taste
1 bunch of radishes for serving
Sangak (Pictured) or Barbari for serving (Iranian breads) Or if you are gluten free, serve with basmati rice.
Wash eggplant, tomatoes, and radishes, set aside.
The eggplants need to be cooked on high heat, and open flame is best for a smoky flavor. Heat your grill, light a fire, or if those aren't an option, turn your oven to broil and allow it to get as hot as possible.
Cook the eggplant, turning every few minutes, until the skin has started to char and the eggplant becomes extremely soft and squishy.
Remove from heat and allow eggplant to cool for a few minutes while you prepare your remaining ingredients.
Peel garlic and tomatoes. Portion out spices. Set aside.
Once eggplant is cool enough to handle, peel the skin off and discard. Finely chop one eggplant at a time until it is almost a paste. (See video for reference)
Transfer eggplant mixture into a bowl and set aside.
Dice peeled tomatoes, set aside. Finely grate garlic, set aside.
Heat a large nonstick pan over medium heat with just enough oil to coat the bottom of the pan.
Once heated, add garlic and stir. Cook only for a few seconds to release the aroma and then add the eggplant and diced tomatoes. Stir until combined and then use your stirring utensil to make little vents in the mixture for steam to escape. (See video) Stir every few minutes. This process takes about 20 minutes. We are waiting for most of the steam to be gone and for the mixture to thicken significantly.
Once mixture has started to thicken up, make a small well in the center and pour a splash of olive oil in. Pour the spices into the oil and stir, now stir the spices into the eggplant until combined. If using tomato paste, add now and stir to combine.
Taste and add more salt if needed. Remove from heat and serve hot with toasted Sangak, Barabari, or Persian rice.