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Vegetarian, Maghreb and Middle East

Mirza ghasemi with rice

Mirza ghasemi is an Iranian dish made with grilled eggplant, tomatoes, and garlic, bound with egg and served over rice. For 4 people, it takes 50 minutes and stays easy to make, at about €1.90 per serving. The key to getting it right is grilling the whole eggplants until charred, which gives them their signature smoky flavor.

A mirza ghasemi from northern Iran, grilled eggplant and garlicky tomatoes bound with egg, served with rice.

Mirza ghasemi with rice
Total time
50 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Eggplant grilled until its skin turns black changes completely in texture, turning soft and taking on a smoky flavor you won't get from any other cooking method. Mixed into a garlicky tomato sauce seasoned with turmeric, then bound with beaten eggs that stay soft and creamy, it makes a generous, slightly tangy dish best eaten by the spoonful with plain rice.

This is a dish to set in the middle of the table on an evening when you have a little time to spare, mostly for grilling the eggplants. Mon Chou suggests making it for a weekend vegetarian dinner, with people who enjoy discovering a different cuisine, rather than on a rushed weeknight.

The ingredients

4 people

Fruits and vegetables

  • Eggplant 4
  • Tomatoes 4
  • Garlic 6 cloves

Dairy

  • Eggs 4

Pantry

  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Grill the whole eggplants in the oven at 230 °C or over an open flame until the skin is completely black. 30 min

    Turn them regularly.

  2. Peel them and mash the flesh with a fork.

    Let it drain to remove any bitterness.

  3. Brown the crushed garlic in the oil with the turmeric, add the peeled diced tomatoes and let it reduce. 12 min

    Press the sauce down so it thickens.

  4. Add the eggplant, let it simmer, then stir in the beaten eggs until they set. 8 min

    Stir gently, the eggs should stay creamy.

  5. Cook the rice in salted water and serve alongside the mirza ghasemi. 11 min

    Rinse it first for well separated grains.

Our tips to get it right

  • Pick firm eggplants without blemishes, they grill more evenly and give you less bitter flesh.
  • Drain the mashed eggplant flesh well before adding it to the sauce, otherwise the mirza ghasemi stays too watery.
  • Pour the beaten eggs in off high heat and stir constantly, they should coat the mixture without turning into an omelet.

The variations

  • Swap fresh tomatoes for canned peeled tomatoes when they're out of season, the taste stays close to the original.
  • For an egg free version, simply let the sauce reduce longer and serve it as is over the rice.
  • To save time, grill the eggplants halved under the oven broiler, they'll cook in about 15 minutes instead of 30.

What to serve it with

  • Flatbread for scooping
  • Plain yogurt on the side
  • Cucumber and mint salad

Storage

Mirza ghasemi keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the eggs, which change texture once thawed. Reheat it gently in a skillet over low heat, stirring often.

Questions about this dish

Can you grill the eggplants over a gas flame instead of the oven?

Yes, that's actually the traditional method, and it gives a stronger smoky flavor. Prick the skin lightly first and turn the eggplants often with tongs until they collapse.

How do you keep mirza ghasemi from tasting bitter?

Bitterness usually comes from the eggplant's natural moisture. Let the mashed flesh drain in a colander for a few minutes before adding it to the sauce.

Can you make the tomato sauce ahead of time?

Yes, the garlic and turmeric sauce can be made the day before and kept in the fridge. Just reheat it with the grilled eggplant and add the eggs at the last minute.

What rice works best with this dish?

Plain basmati rice works well, it stays light and soaks up the sauce without getting sticky. Rinse it well before cooking so the grains stay separate.

How long does it take to make a mirza ghasemi with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mirza ghasemi with rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mirza ghasemi with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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