StoryNo.4:
Mīrzā Qāsemī is one of the very delicious “šomālī” food originating from Gīlān, a region in northern part of Iran. “Šomālī” means anything related to north Iranian regions. No šomālī recipe will be completed without “Merqāne" (means eggs in Gīlakī dialect), garlic, and partly eggplant and Mīrzā Qāsemī has all these vital šomalī ingredients in itself. So I will call it the perfect example of šomālī kitchen.
This time I read you the story which Roham wrote me about him and his complications with eggplants and specially Mīrzā Qāsemī:

"I was living with my family in my grand parents huge house in downtown Tehran. Every other month or sometimes once a month we used to have Mirzā Qāsemī. I remember my mom telling me so:
"When eggplants were in Bāzār, I remember Agha joon (her father) used to buy a huge bunch of eggplants every week and it was such an exciting ritual for all of us to sit together, grilling and then freezing them for the time they were not available in market anymore."
I am his grandson but strangely I didn’t like eggplants and of course couldn’t stand Mīrzā Qāsemī as well. I used to have noon o pair (bread and cheese) each time we had it.

 

It continued until I moved to Berlin and got to know Melody. In her kitchen, nobody can say no to any food! The turning point was the day she cooked Mīrzā Qāsemī. “OMG! what to do now?!”, I said to myself. I knew I’ve got no chance saying no. So the moment came and I had it for the first time in my whole life; mmm… yummy I have to admit! Believe me, not only I didn’t miss anything trying it but also I got to know what a mistake I've made not having it for all those years!”
INGREDIENTS:
2 big eggplants
5 big tomatoes
5,6 garlic cloves
3 eggs
INSTRUCTION:
grill eggplants, skin them and chop them all
chop and roast garlics with pinch of salt and turmeric.
add fine chopped grilled eggplants to roasted garlics
put the lid half way through and let them cook together until scent of smoky eggplants and garlic overwhelm your kitchen.
meanwhile skin tomatoes and chop them all
add tomatoes to the pot with salt and pepper
give the mixture a twist and let it cook on a medium temperature until all juice of tomatoes is evaporated
add eggs to the pot and cover it for 5-10 min
cut the cooked eggs and its ready to serve!
Traditionally in north Iran you can serve Mīrzā Qāsemī with Kateh. But you can also have it with a piece of bread.