A traditional Persian frittata with loads of greens and eggs. Pair it with feta cheese and walnut, and you will have the most delicious "fruit" (frittata).
Mirzaghasemi - Eggplant & tomato stew/dip
This is a traditional dish from Northern Iran/Caspian Sea region.
Suggestions for serving:
Serve with some pita bread or Persian Sangak bread, walnuts and Feta
Make a traditional Persian salad, Leila will show you how, you just need:
onion, cucumber, tomatoes and lemon and olive oil
What to Prep in Advance Roast your eggplant in advance (can also be done the day before), if you are using zucchini you do not need to do this step:
Roast the eggplants over open flames on the stove top or on the grill, or broil them in a high temperature oven until the center is completely softened. Don’t forget to poke the eggplant with a fork before roasting them. Let them cool. Please note if using zucchini, zucchini does not need to be cooked ahead of time.
If you are doing this a day ahead; after your eggplant has cooled, peel your eggplant and scrape out the "meat" into a bowl, cover and save for your cooking class.
Wash and dry your herbs
Have your ingredients measured out and ready to go
Kitchen equipment Grater 2 Medium Mixing Bowl 2 x sauté or fry pan , ideally one non-stick pan with a lid (if you don't have a lid, tinfoil will work).
Cut the stems off the herbs, wash them and let them dry.
Chop the herbs finely and grate the onion and mix in with the herbs, or use a food processor to finely process onion and herbs together.
Transfer the mixture in to a mixing bowl. Add eggs to the herb mixture, add spices and mix well.
Heat 2-3 tablespoons of oil (vegetable or olive oil) in your pan on medium heat.
Pour the mixture into pan and turn the heat down, cover it and let it fry for 10 minutes.
Cut the kuku into 4-8 pieces and flip it over, remove the lid and let it fry for 10 more minutes.
For the Mirzaghasemi
Roast the eggplants over open flames on the stove top or on the grill, or broil them in a high temperature oven until the center is completely softened. Don’t forget to poke the eggplant with a fork before roasting them. Let them cool. Please note if using zucchini, zucchini does not need to be cooked ahead of time.
Remove the skin, mash them and set aside.
In the mean time peel and dice the garlic and saute them in oil over medium heat.
Remove half of the garlic and set aside.
Add mashed eggplant to the remaining garlic in the pan, (if using zucchini instead of eggplant, just peel them and cut them length wise and add them to the fried garlic, no need for zucchini to be roasted )
Peel and chop the tomatoes and add the to the eggplant mixture.
Add turmeric and salt & pepper to taste, stir and let mixture cook for 15-20 minutes.
Using a spoon, move the eggplant mixture to the side of the pan to make space for adding eggs, add eggs.
Add remaining garlic to eggs. Cover and cook for 5 minutes over low heat.
Recipe Note
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This recipe is intended for participants of Leila's In My Kitchen A Taste of Rasht experience.
