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Saffron Mirza Ghasemi
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 4 eggs
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 4 tomatoes, peeled and chopped
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork 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 small bowl, dissolve the saffron threads in 2 tablespoons of hot water. 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 and turmeric to the skillet, and cook for another 2 minutes.
- Stir in the chopped tomatoes and 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 with the tomato mixture.
- Pour in the saffron water and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Create 4 wells in the eggplant mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Serve the saffron Mirza Ghasemi hot with crusty bread or rice. Enjoy!
Mirza Ghasemi is a traditional Persian dish hailing from the Gilan province, known for its lush greenery and saffron fields. This smoky eggplant and tomato stew is infused with the rich aroma of saffron, adding a touch of luxury to this rustic dish. Legend has it that Mirza Ghasemi was created by a chef named Mirza, who concocted this recipe using local ingredients such as eggplant, tomatoes, and garlic, all simmered to perfection. Today, the best version of this dish can be found in the northern regions of Iran, where saffron is harvested. The key to a perfect Mirza Ghasemi lies in the slow roasting of the eggplant and the delicate balance of saffron, creating a dish that is both comforting and exotic.
60 min
4
250 calories
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