Mirza Ghasemi with zucchini

Two years ago, we went to an Iranian restuarant in Montreal for my brother’s engagement. It was the first time for me to try Mirza Ghasemi, a persian dish from Gilan province-Northern Iran.

I remember around 19 people out of 20 fell in love with it, that one was just allergic to eggplants! The main ingredient in Mirza Ghasemi!

It’s been a while i wanted to try doing Mirza Ghasemi, and today was the peak of it! but i didnt have eggplants!

but i thought, i had zucchini inner flesh ready and frozen! (I don’t like to throw them after hollowing zucchini for Lebanese stuffed zucchini).

So i thought let’s try it out!


  • zucchini inner flesh of around 4-5 small zucchini (you can use the whole ones)
  • 1/2 clove of garlic, minced
  • 1/2 tsp from each of (turmeric, salt, black pepper)
  • 1 egg
  • 1 tomato peeled and minced
  • vegetable oil for frying


    • Because the nature of zucchini is more watery than eggplants, i grilled the zucchini (since i used the inner flesh i had to put them in a Pyrex) and got rid of the water!
    •  If you’re using whole zucchinies, you will need to peel them, and cut them to small pieces.
    •  In a pan, fry the garlic, and just before they become golden add the zucchini. Cook for 5 mins.
    •  Add the tomato and cook for another 10 mins on middle heat.
    •  Clear part of the pan, and add the egg until its cooked while the yolk is still watery mix it with the zucchini and tomato and cook for 5 mins before serving!

It’s amazing with Barbari bread!