Mirza Ghasemi-ye Kadoo (میرزا قاسمی کدو) — Persian Zucchini & Egg Tomato-Garlic Dip
A lighter Persian take on Mirza Ghasemi using sautéed zucchini instead of eggplant. Garlic, tomatoes, eggs, turmeric, and a hint of cinnamon create a smoky-leaning, savory spread perfect with flatbread or rice.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: easy
Ingredients (quick list)
- 700 g Zucchini (about 4 medium; ends trimmed, cut into 1 cm dice)
- 500 g Tomatoes (about 3 medium; grated on the large holes (or finely chopped))
- 20 g Garlic (about 6 cloves; finely minced)
- 45 ml Vegetable oil (3 tbsp, divided)
- 2 tsp Ground turmeric
- 0.25 tsp Ground cinnamon (optional but traditional-leaning in this variation)
- 1.25 tsp Salt (plus more to taste)
- 0.75 tsp Black pepper (freshly ground)
- 4 large Eggs (room temperature)
Steps (summary)
- Prep for even cooking: dice the zucchini into 1 cm pieces and grate (or finely chop) the tomatoes. Mince the garlic. Set a wide…
- Sauté the zucchini: add 30 ml (2 tbsp) vegetable oil and heat for 30 seconds. Add zucchini and 1/2 tsp salt. Cook 10–12 minutes…
- Bloom garlic and spices: push zucchini to the sides to clear a spot in the center. Add remaining 15 ml (1 tbsp) oil, then add g…
- Cook down the tomatoes: add grated tomatoes, remaining 3/4 tsp salt, and black pepper. Bring to a steady simmer over medium-hig…
- Add eggs and set: reduce heat to medium-low. Make 4 shallow wells and crack in the eggs. Cover and cook 4–6 minutes until white…
- Mash and finish: using a wooden spoon, break the eggs and fold them through the zucchini-tomato base for 60–90 seconds, creatin…
Cultural Background
Mirza Ghasemi is a well-known Northern Iranian dish associated with the Caspian region, where garlic and tomatoes are common flavor foundations. This zucchini-based version is a lighter home-style adaptation that keeps the recognizable garlic-tomato-egg profile while using a more readily available vegetable in many kitchens.
Equipment
💡 Tips
- For a smoky note without eggplant, char 1 zucchini (whole) over an open flame or under a broiler for 6–8 minutes total, then peel and dice; fold it in with the sautéed zucchini.
- Grating tomatoes speeds thickening and gives a smoother, dip-like texture; chopped tomatoes make it chunkier.
- If the mixture looks watery after adding tomatoes, raise heat to medium-high for 2–3 minutes while stirring to evaporate excess moisture.
- For richer flavor, cook the zucchini until clearly golden before adding tomatoes; browning adds depth.
- Prefer a creamier result: whisk the eggs in a bowl, then pour in and stir constantly for 1–2 minutes over low heat.
⚠️ Common Mistakes
❌ Adding tomatoes before the zucchini has browned
💡 Why: Tomatoes release water and prevent browning, leading to a flat, stewed flavor
✅ Fix: Cook zucchini until golden and the pan is mostly dry, then add tomatoes and simmer to thicken
❌ Burning the garlic
💡 Why: Garlic turns bitter quickly, especially in a hot pan with little moisture
✅ Fix: Add garlic in a small oil well, stir constantly for under 1 minute, then immediately add tomatoes
❌ Cooking the eggs on high heat
💡 Why: High heat can make eggs rubbery and cause the sauce to split
✅ Fix: Lower to medium-low, cover briefly to set, then fold gently and rest off heat
❌ Serving before the mixture thickens
💡 Why: Fresh tomatoes vary in water content, and the dish can be soupy
✅ Fix: Simmer until oil separates at the edges and rest 5 minutes before serving
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat for 5–7 minutes, adding 1–2 tbsp water only if needed. Not recommended for freezing due to egg texture changes.
📅 Make Ahead
Cook the zucchini-tomato-garlic base up to 2 days ahead and refrigerate. Reheat over low heat until steaming, then add eggs fresh and cook 5–8 minutes as directed for best texture.
🍽️ Pairs Well With
- Warm flatbread (lavash or pita)
- Steamed basmati rice
- Fresh herbs and sliced cucumbers
- Pickles or mixed pickled vegetables
Regional Variations
- Caspian-style home kitchensOften cooked with generous garlic and cooked down until very thick; some households prefer the eggs stirred in for a uniform texture rather than set in wells.
- Urban weeknight adaptationZucchini replaces eggplant for a faster, lighter version; tomatoes may be canned when out of season, and the dish is commonly served as a quick bread accompaniment.
Ingredients
- 700 gZucchini (about 4 medium; ends trimmed, cut into 1 cm dice)
- 500 gTomatoes (about 3 medium; grated on the large holes (or finely chopped))
- 20 gGarlic (about 6 cloves; finely minced)
- 45 mlVegetable oil (3 tbsp, divided)
- 2 tspGround turmeric
- 0.25 tspGround cinnamon (optional but traditional-leaning in this variation)
- 1.25 tspSalt (plus more to taste)
- 0.75 tspBlack pepper (freshly ground)
- 4 largeEggs (room temperature)
🔄 Substitutions
- Vegetable oil→ Olive oil
- Tomatoes (fresh, grated)→ Canned crushed tomatoes
- Eggs (whole, cracked into wells)→ Eggs (beaten)
Instructions
- 1
Prep for even cooking: dice the zucchini into 1 cm pieces and grate (or finely chop) the tomatoes. Mince the garlic. Set a wide skillet over medium-high heat for 2 minutes to preheat; a wide pan helps moisture evaporate so the mixture becomes jammy rather than watery.
- 2
Sauté the zucchini: add 30 ml (2 tbsp) vegetable oil and heat for 30 seconds. Add zucchini and 1/2 tsp salt. Cook 10–12 minutes, stirring every 1–2 minutes, until the edges turn golden and the pan looks mostly dry. If it browns too fast, reduce to medium heat.
- 3
Bloom garlic and spices: push zucchini to the sides to clear a spot in the center. Add remaining 15 ml (1 tbsp) oil, then add garlic. Stir constantly for 45–60 seconds until fragrant (do not let it darken). Add turmeric and cinnamon; stir 20 seconds to bloom the spices in the oil.
- 4
Cook down the tomatoes: add grated tomatoes, remaining 3/4 tsp salt, and black pepper. Bring to a steady simmer over medium-high heat, then reduce to medium. Cook 12–15 minutes, stirring often, until the mixture thickens and you see oil separating at the edges.
- 5
Add eggs and set: reduce heat to medium-low. Make 4 shallow wells and crack in the eggs. Cover and cook 4–6 minutes until whites are set but yolks are still soft, or 7–8 minutes for fully set yolks. Uncover and proceed immediately to the next step.
- 6
Mash and finish: using a wooden spoon, break the eggs and fold them through the zucchini-tomato base for 60–90 seconds, creating a rustic, creamy texture. Taste and adjust salt and pepper. Rest off heat for 5 minutes to let flavors meld and the mixture thicken slightly.
🪪 Recipe Passport
Cultural Background
Mirza Ghasemi is a well-known Northern Iranian dish associated with the Caspian region, where garlic and tomatoes are common flavor foundations. This zucchini-based version is a lighter home-style adaptation that keeps the recognizable garlic-tomato-egg profile while using a more readily available vegetable in many kitchens.
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
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