🍽️Appetizer

Mirza Ghasemi with Zucchini

Name: Mirza Ghasemi with Zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 5–6 small zucchini, peeled; 6 garlic cloves, peeled and finely chopped; Vegetable oil, as needed; Salt, to taste; Black pepper, to taste; 3–4 tomatoes, peeled and finely chopped; Ground turmeric, to taste; Ground cinnamon, a small pinch; 2 eggs

"A vibrant, garlicky Persian delight that transforms humble zucchini into a rich, savory masterpiece perfect for dipping or a hearty brunch."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

5–6 small zucchini, peeled
6 garlic cloves, peeled and finely chopped
Vegetable oil, as needed
Salt, to taste
Black pepper, to taste
3–4 tomatoes, peeled and finely chopped
Ground turmeric, to taste
Ground cinnamon, a small pinch
2 eggs

🌱 Vegetarian🌱 Gluten-Free🌱 Low-Carb🌱 Keto-Friendly🌱 Persian-Inspired⚡ Medium

❤️Health88%

😋Taste85%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

While the traditional Mirza Ghasemi hails from the lush Gilan province of Northern Iran and features smoked eggplant, this zucchini adaptation is a popular regional variation. It preserves the iconic garlic-forward flavor profile of the Caspian coast while offering a lighter, brighter alternative using summer squash.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A velvety, melt-in-the-mouth texture characterized by the silky integration of mashed zucchini and stewed tomatoes, punctuated by the pungent, golden aroma of sautéed garlic and a delicate, warming whisper of cinnamon."

Chef's Mastery

💡

The Secret

The secret to a perfect Mirza Ghasemi is patience during the reduction phase; cook the mixture until the oil begins to separate from the vegetables, ensuring all excess zucchini moisture has evaporated for maximum flavor concentration.

⚠️

Avoid This

Adding the eggs too early or over-stirring them can lead to a rubbery texture; if mixing them in, keep the heat low to ensure a soft, custardy finish.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a teaspoon of water to restore the texture.

Instructions

Place the peeled zucchini in a pot with a small splash of water. Cook over medium heat until completely soft, then mash until smooth and set aside.

Heat vegetable oil in a wide pan over medium heat. Add the chopped garlic, salt, and turmeric, and sauté until fragrant and lightly golden, taking care not to burn the garlic.

Add the mashed zucchini to the pan. Stir well and cook for a few minutes to allow excess moisture to evaporate and the flavors to meld.

Stir in the chopped tomatoes, black pepper, and a pinch of cinnamon. Continue cooking until the tomatoes break down fully and the mixture becomes thick and cohesive.

For the eggs, choose one method: either fry the eggs separately and serve them on top of the zucchini mixture, or lightly beat the eggs, pour them directly into the pan, and gently stir until just set and softly incorporated.

Serve warm with flatbread or steamed rice.