Mirza Ghasemi-ye Kadoo (میرزا قاسمی کدو) — Persian Zucchini, Tomato, and Egg Skillet
A lighter Persian skillet inspired by Northern Iran’s Mirza Ghasemi, made with sautéed zucchini, plenty of garlic, ripe tomatoes, and softly set eggs. Turmeric and a touch of cinnamon add warmth and depth.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: easy
Ingredients (quick list)
- 700 g Zucchini (trimmed; cut into 1 cm dice)
- 500 g Tomatoes (ripe; grated on a box grater or finely chopped)
- 30 g Garlic (finely minced (about 8–10 cloves))
- 1.5 tsp Ground turmeric
- 0.25 tsp Ground cinnamon (optional but traditional in some home styles)
- 1.5 tsp Fine sea salt (plus more to taste)
- 0.75 tsp Black pepper (freshly ground, plus more to taste)
- 60 ml Vegetable oil (divided)
- 4 large Eggs (room temperature)
Steps (summary)
- Prepare the vegetables: dice the zucchini into 1 cm pieces and grate or finely chop the tomatoes. Mince the garlic very finely…
- Heat a wide skillet (28–30 cm) over medium-high heat for 2 minutes. Add 45 ml vegetable oil and warm for 30 seconds. Add the zu…
- Push the zucchini to the sides to clear a space in the center. Add the remaining 15 ml oil and the minced garlic. Stir constant…
- Stir in the turmeric and cinnamon for 15 seconds to bloom the spices in the oil. Add the grated tomatoes, salt, and black peppe…
- Taste and adjust salt and pepper. With a spoon, make 4 shallow wells in the thick zucchini-tomato base. Crack one egg into each…
- Turn off the heat and rest, covered, for 2 minutes to finish setting the eggs gently. Serve warm directly from the skillet, kee…
Cultural Background
Mirza Ghasemi is a well-known garlic-and-tomato dish associated with Northern Iran, often featuring smoky eggplant. Zucchini versions are commonly made as a lighter, seasonal alternative when summer squash is abundant, while keeping the familiar garlic, tomato, and egg profile served with bread or rice.
Equipment
💡 Tips
- For deeper flavor without eggplant, let the zucchini brown well before adding tomatoes; color equals savoriness.
- If your tomatoes are very juicy, simmer uncovered until the oil begins to separate slightly at the edges—this signals proper reduction.
- Use a wide skillet so moisture evaporates quickly; a small pan steams the zucchini and dulls the flavor.
- Room-temperature eggs set more evenly and are less likely to overcook while the whites finish.
⚠️ Common Mistakes
❌ Adding tomatoes before the zucchini has browned
💡 Why: Tomatoes release water and prevent browning, leaving the dish flat and stewed.
✅ Fix: Cook zucchini first until moisture evaporates and light golden spots appear, then add tomatoes.
❌ Burning the garlic
💡 Why: Over-browned garlic turns bitter and can overpower the dish.
✅ Fix: Add garlic to a cleared space with fresh oil and stir constantly for under 1 minute, then immediately add tomatoes.
❌ Skipping reduction of the tomato base
💡 Why: A watery base won’t hold the eggs well and tastes diluted.
✅ Fix: Simmer uncovered until thick and glossy; you should be able to drag a spoon and briefly see the pan before sauce flows back.
❌ Overcooking the eggs
💡 Why: High heat or long cooking makes whites rubbery and yolks chalky.
✅ Fix: Cook covered on medium-low and rest off-heat; remove from heat when whites are set but yolks still jiggle slightly.
🧊 How to Store
Cool to room temperature within 2 hours. Refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat 6–8 minutes; if eggs are already set, avoid high heat to prevent rubbery whites. Not ideal for freezing due to egg texture.
📅 Make Ahead
Make the zucchini-tomato-garlic base up to 2 days ahead and refrigerate. Reheat gently until bubbling, then add eggs and cook fresh just before serving for the best texture.
🍽️ Pairs Well With
- Warm flatbread or lavash
- Steamed rice
- Fresh herbs and sliced cucumbers
- Pickles or mixed pickled vegetables
Regional Variations
- Gilan (Caspian coast)Often made with smoky eggplant as the main vegetable; home cooks may increase garlic and cook the tomato base until oil separates for a richer finish.
- Tehran and other large citiesZucchini or mixed-vegetable versions are common for a quicker, lighter meal; eggs may be scrambled into the sauce instead of set in wells.
- Iranian diaspora kitchensCanned tomatoes are frequently used year-round, and the dish may be finished with extra black pepper or served with toasted bread for convenience.
Ingredients
- 700 gZucchini (trimmed; cut into 1 cm dice)
- 500 gTomatoes (ripe; grated on a box grater or finely chopped)
- 30 gGarlic (finely minced (about 8–10 cloves))
- 1.5 tspGround turmeric
- 0.25 tspGround cinnamon (optional but traditional in some home styles)
- 1.5 tspFine sea salt (plus more to taste)
- 0.75 tspBlack pepper (freshly ground, plus more to taste)
- 60 mlVegetable oil (divided)
- 4 largeEggs (room temperature)
🔄 Substitutions
- Vegetable oil→ Olive oil
- Fresh tomatoes→ Canned crushed tomatoes
- Zucchini→ Yellow summer squash
Instructions
- 1
Prepare the vegetables: dice the zucchini into 1 cm pieces and grate or finely chop the tomatoes. Mince the garlic very finely so it melts into the oil. Set everything beside the stove; this dish moves quickly once the garlic hits the pan.
- 2
Heat a wide skillet (28–30 cm) over medium-high heat for 2 minutes. Add 45 ml vegetable oil and warm for 30 seconds. Add the zucchini and cook 10–12 minutes, stirring every 1–2 minutes, until lightly golden in spots and the moisture has mostly cooked off.
- 3
Push the zucchini to the sides to clear a space in the center. Add the remaining 15 ml oil and the minced garlic. Stir constantly for 45–60 seconds until fragrant and just turning pale gold; do not let it brown deeply, or the dish will taste bitter.
- 4
Stir in the turmeric and cinnamon for 15 seconds to bloom the spices in the oil. Add the grated tomatoes, salt, and black pepper. Reduce heat to medium and simmer 12–15 minutes, stirring occasionally, until the mixture is thick, glossy, and no longer watery.
- 5
Taste and adjust salt and pepper. With a spoon, make 4 shallow wells in the thick zucchini-tomato base. Crack one egg into each well. Cover and cook on medium-low for 6–8 minutes, until whites are set and yolks are still slightly soft, or cook 1–2 minutes longer for firmer yolks.
- 6
Turn off the heat and rest, covered, for 2 minutes to finish setting the eggs gently. Serve warm directly from the skillet, keeping each egg intact or lightly dragging the yolk into the sauce at the table for a richer texture.
🪪 Recipe Passport
Cultural Background
Mirza Ghasemi is a well-known garlic-and-tomato dish associated with Northern Iran, often featuring smoky eggplant. Zucchini versions are commonly made as a lighter, seasonal alternative when summer squash is abundant, while keeping the familiar garlic, tomato, and egg profile served with bread or rice.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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