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| Course | Hors d'oeuvre |
|---|---|
| Place of origin |  Iran |
| Region or state | Northern Iran (Gilan) |
| Main ingredients | Aubergine (eggplant), garlic, tomato, turmeric, oil or butter, salt, pepper, eggs |
| Variations | Kadoo qassemi |
Food energy | 150 kcal (628 kJ) |
Mirza ghassemiormirza qassemi (Persian: میرزا قاسمی) is an Iranian appetizer or main based on tandooriorgrilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is known as Persian eggplant dip in Western countries.[1]
The dish consists of aubergines seasoned with garlic, tomato, oil or butter, salt, and pepper bound together with eggs.[2] It can be prepared as a casserole,[2] and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called kadoo ghasemi.
Mirza ghasemi was invented by Mohammad Qasim Khan, the governor of Rasht during the reign of Nasser al-Din Shah (1848-1896), and was developed by him and named after him.[citation needed] He popularized this dish throughout Gilan under the name of Mirza Ghasemi, and after he was elected to the governorship of Fars, he also popularized it in Fars province.[citation needed]
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