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Mirza Ghasemi with Poached Egg
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork in several places and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let cool.
- Once the eggplants are cool enough to handle, peel off the skin and chop the flesh. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for another 2 minutes, stirring frequently.
- Stir in the diced tomatoes, turmeric, salt, and black pepper. Cook for 10-15 minutes, or until the tomatoes have broken down and the mixture has thickened.
- Add the chopped eggplant to the skillet and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
- While the Mirza Ghasemi is cooking, poach the eggs in a separate pot of simmering water for 3-4 minutes, or until the whites are set but the yolks are still runny.
- To serve, divide the Mirza Ghasemi among 4 plates and top each portion with a poached egg. Sprinkle with chopped fresh parsley and serve hot.
- Enjoy your Mirza Ghasemi with poached egg!
Mirza Ghasemi is a traditional Persian dish with a rich history dating back to the Caspian Sea region of Iran. This flavorful eggplant and tomato-based dish is believed to have originated in the northern provinces of Iran, where it was popularized by the local chefs and home cooks. The dish is typically made by sautéing smoked eggplant, tomatoes, garlic, and various spices, creating a luscious and aromatic stew. The addition of a perfectly poached egg on top adds a luxurious touch, elevating the dish to a new level of indulgence. Today, the best versions of Mirza Ghasemi with a poached egg can be found in authentic Persian restaurants, where skilled chefs meticulously prepare the dish to perfection. The key to achieving the best flavor lies in the quality of the smoked eggplant and the precise balance of spices. For those looking to try a famous alternative method, some chefs recommend grilling the eggplant for a smokier flavor before incorporating it into the stew. Whether enjoyed in a bustling restaurant or homemade with care, Mirza Ghasemi with a poached egg is a delightful culinary experience that captures the essence of Persian cuisine.
60 min
4
320 calories
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