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Spinach Mirza Ghasemi

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Ingredients

  • 2 large eggplants
  • 1 cup of chopped spinach
  • 4 cloves of garlic, minced
  • 1 onion, finely chopped
  • 4 tomatoes, peeled and chopped
  • 4 eggs
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 tablespoons of olive oil

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Spinach Mirza Ghasemi

Created by: Howcan Team

Ingredients

  • 2 large eggplants
  • 1 cup of chopped spinach
  • 4 cloves of garlic, minced
  • 1 onion, finely chopped
  • 4 tomatoes, peeled and chopped
  • 4 eggs
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 tablespoons of olive oil

Instructions

  • Preheat the oven to 400 degrees F.
  • Pierce 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 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 2 minutes, stirring frequently.
  • Stir in the chopped 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 spinach to the skillet and cook for an additional 5 minutes, or until the spinach is wilted.
  • Add the chopped eggplant to the skillet and stir to combine with the tomato and spinach mixture. Cook for another 5 minutes to allow the flavors to meld together.
  • Make 4 wells in the 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.
  • Drizzle the remaining 2 tablespoons of olive oil over the eggs and sprinkle with a pinch of salt and black pepper.
  • Serve hot with crusty bread or rice. Enjoy your Spinach Mirza Ghasemi!
Main Course
Persian

Mirza Ghasemi is a traditional Persian dish with a rich history dating back to the Caspian Sea region. This delectable eggplant and tomato-based dish is infused with aromatic spices and garlic, creating a tantalizing flavor profile. The addition of spinach adds a delightful twist, enhancing the dish with a burst of vibrant green color and an extra layer of earthy goodness. Legend has it that Mirza Ghasemi was created by a talented chef named Mirza Ghasemi, who served as the personal cook to a nobleman in the northern provinces of Iran. His culinary prowess and innovative use of local ingredients, including the abundant eggplants and spinach, led to the creation of this beloved dish. Today, the best versions of Mirza Ghasemi with added spinach can be found in authentic Persian restaurants, particularly in the Gilan and Mazandaran provinces where the dish originated. The key to perfecting this dish lies in the careful balance of spices, the slow roasting of eggplants to achieve a smoky flavor, and the incorporation of fresh, tender spinach. For those looking to recreate this dish at home, it's essential to source high-quality, ripe eggplants and spinach, and to pay close attention to the caramelization of the vegetables during the cooking process. Additionally, some chefs recommend charring the eggplants over an open flame for an authentic touch. Whether enjoyed in a cozy Persian eatery or prepared lovingly in a home kitchen, Mirza Ghasemi with added spinach is a true culinary delight that pays homage to the flavors and traditions of the Caspian region.

60 min

|

4

|

280 calories

Instructions

  • Preheat the oven to 400 degrees F.
  • Pierce 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 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 2 minutes, stirring frequently.
  • Stir in the chopped 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 spinach to the skillet and cook for an additional 5 minutes, or until the spinach is wilted.
  • Add the chopped eggplant to the skillet and stir to combine with the tomato and spinach mixture. Cook for another 5 minutes to allow the flavors to meld together.
  • Make 4 wells in the 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.
  • Drizzle the remaining 2 tablespoons of olive oil over the eggs and sprinkle with a pinch of salt and black pepper.
  • Serve hot with crusty bread or rice. Enjoy your Spinach Mirza Ghasemi!
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