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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":484,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":460,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":527,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Yes, but you need direct radiant heat from somewhere. Put the whole aubergines on a foil-lined tray directly under a preheated oven grill on its highest setting and turn them every few minutes until the skin is black and blistered all over and the flesh has collapsed. A charcoal barbecue is even better. Simply baking them whole gives soft flesh with almost no smoke, and smoke is what defines the dish.","Can I make mirza ghasemi without a gas flame?",{"answer":398,"question":399},"Aubergines hold a lot of liquid, and large supermarket ones hold more than the small Iranian varieties. Let the chopped flesh drain in a sieve for a few minutes before it goes in the pan, and then cook the mixture longer than feels necessary — it should reduce to a thick, jammy consistency that holds its shape on a spoon before the eggs are added.","Why is my mirza ghasemi watery?",{"answer":401,"question":402},"For this dish, more than you would expect. A whole head for four people is standard in Gilan, and it is fried until soft and golden so it turns sweet rather than harsh. If you are nervous, start with six cloves, but the garlic is meant to be a leading flavour alongside the smoke rather than a background note.","How much garlic is too much?",{"answer":404,"question":405},"Both are normal. Straight from the pan it is a warm side dish for rice or fish; at room temperature or cold from the fridge it works as part of a mezze-style spread with bread, feta and herbs. Many Iranians consider the leftovers eaten cold the next morning to be the best way to have it.","Is it served hot or cold?",{"answer":407,"question":408},"Long, slim aubergines are traditional and preferable because they have fewer seeds, less water and a higher ratio of skin to flesh, which means more smoke flavour. Large globe aubergines work but need draining after chopping. Whatever the shape, choose ones that feel heavy and firm with tight, glossy skin rather than dull and spongy.","What kind of aubergine should I use?",[410,411,412,413,414,415],"Pierce each aubergine a couple of times before it goes over the flame, or steam pressure will make it burst and spatter.","Char until the skin is genuinely black and papery and the aubergine collapses when you press it. Patchy browning means patchy smoke.","Let the charred aubergines sit in a covered bowl for ten minutes — the trapped steam loosens the skin and it slips off in strips.","Chop the flesh with a knife rather than blitzing it. A food processor turns it into a smooth purée and you lose the texture that makes the dish worth eating.","Drain the aubergine flesh briefly in a sieve if it looks very wet, especially with large supermarket aubergines, or the finished dish will be soupy.","Pull the pan off the heat while the eggs still look slightly wet. They keep cooking in the residual heat and overcooked mirza ghasemi turns rubbery.","🍆","Mirza ghasemi is smoke, garlic and aubergine in roughly equal weight. Whole aubergines are blackened directly over a flame until the skin cracks and the flesh inside collapses, then peeled, chopped and cooked down with fried garlic, turmeric and tomato into a soft, dark, almost jammy mass. Eggs go in at the very end and are stirred through just enough to set into ribbons without turning the whole thing into scrambled egg. It is eaten warm or at room temperature, scooped up with flatbread, and it is unusually garlicky even by Iranian standards — a whole head is normal. Easy to make, and completely dependent on getting real char on the aubergines.","This is a Gilani dish, from the humid rice-growing provinces along the Caspian coast where the cooking is greener, sourer and far more garlic-heavy than in Tehran. Northern Iranian food has a distinct palate — garlic, sour orange, walnut, smoked fish, aubergine — and mirza ghasemi sits squarely in it. It is served as part of a spread of small dishes alongside bread, or as a side to rice and fish, and it travels well enough that it now appears on menus all over the country as a recognisably northern speciality.\n\nThe name is a person's name, and the usual explanation is that it honours a nineteenth-century Qajar-era official from the region who is said to have popularised or invented it. That attribution is repeated everywhere but is not well documented, so it is best treated as tradition rather than history — what is certain is that the dish is northern and that its identity is tied to the smoke.\n\nThat smoke is the entire technique. Aubergines cooked in an oven give you soft flesh and a sweet flavour, and the result is a perfectly nice aubergine dish that is not mirza ghasemi. What you want is skin blackened and split over direct fire, gas flame or charcoal, so the flesh steams inside its own burnt shell and picks up the acrid, resinous smoke through the cracks. Gilani cooks traditionally do it over embers, which is best, but a gas hob works well and a very hot grill will get you most of the way. The other non-negotiable is the garlic, which goes in raw-fried rather than raw and mellows into sweetness, and the eggs, which should be stirred through in a few slow folds and pulled off the heat while they still look slightly underdone.","Mirza ghasemi keeps 3 days refrigerated and many people prefer it cold from the fridge the next day, when the smoke and garlic have settled into each other. Reheat gently in a pan rather than a microwave, which can make the egg squeak. It does not freeze well — the aubergine turns watery and the egg goes grainy on thawing. If you want to get ahead, char and chop the aubergines a day early and keep them covered in the fridge, then finish the dish in fifteen minutes.",[421,422,423,424],"Insists on real flame char rather than roasting, because oven-baked aubergine makes a different dish entirely.","Fries the garlic to the sweet-golden stage instead of burning it, which is where most versions go wrong.","Cooks the aubergine down properly before the eggs go in, so the finished dish is jammy rather than watery.","Uses a full head of garlic, as northern cooks actually do, instead of a polite two cloves.",[426,427,428],"Gas hob, barbecue or oven grill for charring","Wide frying pan","Sieve or colander",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},17,18,8,10,260,[436],"Warm flatbread torn for scooping, as part of a spread with feta, herbs and olives, or alongside steamed rice and grilled fish.",[438,441,444],{"name":439,"description":440},"Mirza ghasemi with fried egg on top","Instead of stirring eggs through, the mixture is spread in the pan and whole eggs cracked over the surface to set. Common in restaurants because it looks better on the plate.",{"name":442,"description":443},"Kashke bademjan","The other great Persian aubergine dish: fried rather than smoked aubergine mashed with kashk, fried mint and crisp onion. Richer, sourer, and served as a dip rather than a side.",{"name":445,"description":446},"With smoked fish","A Gilani variation that adds flaked smoked whitefish to the aubergine, doubling down on the smoke. Served as a substantial starter rather than a side dish.",[448,454,459,463,467,471,474,478,480],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},1,"eggplant","aubergines, preferably long and slim","kg","For the base",{"qty":433,"ref":455,"name":456,"note":457,"unit":458,"group":453},"garlic","garlic, finely chopped","roughly one whole head — not a typo","clove",{"qty":460,"name":461,"unit":462,"group":453},4,"sunflower or other neutral oil","tbsp",{"qty":449,"ref":464,"name":465,"unit":466,"group":453},"turmeric","ground turmeric","tsp",{"qty":460,"ref":468,"name":469,"unit":470,"group":453},"tomato","ripe tomatoes, peeled and chopped","piece",{"qty":449,"ref":472,"name":473,"unit":462,"group":453},"tomato-paste","tomato paste",{"qty":460,"ref":475,"name":476,"unit":470,"group":477},"eggs","eggs, lightly beaten","To finish",{"qty":449,"name":479,"unit":466,"group":477},"fine salt",{"qty":481,"ref":482,"name":483,"unit":466,"group":477},0.5,"black-pepper","freshly ground black pepper",[485,490,494,498,502,506,510],{"tip":486,"text":487,"title":488,"timerSeconds":489},"Line the hob or tray with foil first. This is a messy job and the juices burn on.","Pierce each aubergine twice with a knife tip and set them directly on a gas burner over a medium flame, or under a preheated oven grill. Turn every few minutes for 15 to 20 minutes, until the skin is blackened and papery all over and the aubergine sags and collapses when pressed with tongs.","Char the aubergines over flame",1080,{"text":491,"title":492,"timerSeconds":493},"Put the charred aubergines in a bowl, cover with a plate, and leave for 10 minutes. The skin will loosen and slip off in strips. Pull it away, discard any large seed pockets, and chop the flesh roughly with a knife. Drain in a sieve for a few minutes if it looks very wet.","Steam, peel and chop",600,{"tip":495,"text":496,"title":497},"Garlic this finely chopped goes from golden to burnt in about fifteen seconds. Keep it moving and pull it back from the heat if it starts colouring fast.","Heat the oil in a wide pan over medium-low heat and fry the chopped garlic for 3 to 4 minutes, stirring constantly, until it turns pale gold and smells sweet rather than sharp. Stir in the turmeric and cook for 30 seconds more.","Fry the garlic",{"text":499,"title":500,"timerSeconds":501},"Add the tomato paste and fry for a minute until it darkens, then tip in the chopped tomatoes with the salt. Cook over medium heat for 8 to 10 minutes, until the tomatoes have broken down completely and the mixture no longer releases watery liquid at the edges.","Cook down the tomatoes",540,{"text":503,"title":504,"timerSeconds":505},"Stir in the chopped aubergine and mash it into the tomato with the back of a wooden spoon. Cook for 12 to 15 minutes over medium-low heat, stirring often, until the mixture darkens and thickens to a jammy mass that holds a spoon-track for a second or two.","Add the aubergine and reduce",780,{"tip":507,"text":508,"title":509},"Residual heat finishes the eggs in the pan. Waiting until they look done means overcooked by the time it reaches the table.","Season with the pepper, pour the beaten eggs over the surface, and fold them through with three or four slow movements — you want ribbons of set egg running through the aubergine, not a uniform scramble. Take the pan off the heat while the egg still looks slightly wet.","Stir the eggs through",{"text":511,"title":512},"Turn out into a shallow dish, drizzle with a little more oil, and serve warm or at room temperature with plenty of flatbread for scooping.","Serve with bread","meer-ZAA ghaa-seh-MEE",[515,519,523],{"note":516,"swap":517,"original":518},"The closest oven approximation. Simply roasting them whole at 200C gives soft flesh but almost no smoke, which is the point of the dish — if that is your only option, add a small pinch of smoked paprika to compensate.","Aubergines grilled under a very hot oven grill, turned until blackened on all sides","Flame-charred aubergines",{"note":520,"swap":521,"original":522},"Works fine out of season, but reduce it well — tinned tomatoes carry more liquid and the dish should be thick, not saucy.","400 g tinned chopped tomatoes, cooked down until thick","Fresh tomatoes",{"note":524,"swap":525,"original":526},"A vegan version without eggs exists in the region and is served as a dip. It is thinner and sharper but perfectly good with bread.","Omit them entirely","Eggs stirred through","mirza-ghasemi","Mirza Ghasemi (Persian Smoked Eggplant and Egg)","Mirza Ghasemi","میرزا قاسمی","iran","Gilan",15,40,"easy",[537,538],"appetizer","side",[540,541,542],"vegetarian","gluten-free","dairy-free",[450,468,455,475],[545,548,550,552],{"alt":546,"src":547},"Shallow dish of Persian mirza ghasemi, dark smoked eggplant mashed with tomato and garlic with ribbons of set egg","\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-1x1.jpg",[555,556,557,558,455,540,559],"mirza ghasemi","smoked eggplant","persian appetizer","gilan","aubergine dip","2026-08-20","dishroute-kitchen","Caspian dish of aubergines charred whole over a flame until properly smoky, mashed down with tomato and an unreasonable amount of garlic, with eggs stirred through at the last moment.",{"en":564},"\u002Frecipe\u002Fmirza-ghasemi",{"items":566,"total":433,"page":449,"limit":848,"hasMore":849},[567,602,636,665,695,729,758,786,796,824],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":531,"baseServings":572,"prepMinutes":573,"cookMinutes":574,"difficulty":575,"course":576,"diet":579,"mainIngredients":580,"images":585,"keywords":595,"publishedAt":560,"updatedAt":560,"authorSlug":561},"ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته",6,30,75,"medium",[577,578],"soup","main",[540],[581,582,583,584],"chickpeas","lentils","spinach","mint",[586,589,591,593],{"alt":587,"src":588},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[596,597,598,599,600,601,540],"ash-e reshteh","persian noodle soup","kashk","nowruz","herb soup","iranian bean soup",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":605,"countrySlug":531,"region":607,"baseServings":572,"prepMinutes":573,"cookMinutes":608,"restMinutes":609,"difficulty":535,"course":610,"diet":612,"mainIngredients":614,"images":619,"keywords":629,"publishedAt":560,"updatedAt":560,"authorSlug":561},"faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","Shiraz, Fars province",20,300,[611],"dessert",[613,540,541,542],"vegan",[615,616,617,618],"cornstarch","rose-water","lime","sour-cherry",[620,623,625,627],{"alt":621,"src":622},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[603,630,631,632,633,634,635],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":531,"region":532,"baseServings":460,"prepMinutes":608,"cookMinutes":641,"difficulty":575,"course":642,"diet":643,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":560,"updatedAt":560,"authorSlug":561},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان",150,[578],[542,541,644],"halal-friendly",[646,647,648],"walnuts","pomegranate-molasses","chicken",[650,653,655,657],{"alt":651,"src":652},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[660,661,662,663,664,558],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":531,"baseServings":460,"prepMinutes":573,"cookMinutes":670,"difficulty":575,"course":671,"diet":672,"mainIngredients":673,"images":678,"keywords":688,"publishedAt":560,"updatedAt":560,"authorSlug":561},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[578],[542,541,644],[674,675,676,677],"lamb","parsley","cilantro","fenugreek",[679,682,684,686],{"alt":680,"src":681},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[689,690,691,692,693,694,677],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"romanized":698,"countrySlug":531,"region":700,"baseServings":572,"prepMinutes":701,"cookMinutes":702,"restMinutes":703,"difficulty":575,"course":704,"diet":706,"mainIngredients":708,"images":712,"keywords":722,"publishedAt":560,"updatedAt":560,"authorSlug":561},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",25,240,720,[705],"breakfast",[644,707],"nut-free",[674,709,710,711],"butter","cinnamon","onion",[713,716,718,720],{"alt":714,"src":715},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[723,724,725,726,727,728,674],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":531,"baseServings":460,"prepMinutes":573,"cookMinutes":533,"restMinutes":734,"difficulty":575,"course":735,"diet":737,"mainIngredients":738,"images":741,"keywords":751,"publishedAt":560,"updatedAt":560,"authorSlug":561},"persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده",60,[578,736],"street-food",[542,541,644],[674,711,739,740],"saffron","sumac",[742,745,747,749],{"alt":743,"src":744},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[752,753,754,755,756,757],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue","saffron rice",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":531,"baseServings":572,"prepMinutes":701,"cookMinutes":763,"restMinutes":764,"difficulty":535,"course":765,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":560,"updatedAt":560,"authorSlug":561},"kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی",35,5,[537,578,766],"snack",[540,541],[475,675,676,769],"dill",[771,774,776,778],{"alt":772,"src":773},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[781,782,599,783,540,784,785],"kuku sabzi","persian herb frittata","barberries","iranian eggs","herb cake",{"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":460,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":787,"diet":788,"mainIngredients":789,"images":790,"keywords":795,"publishedAt":560,"updatedAt":560,"authorSlug":561},[537,538],[540,541,542],[450,468,455,475],[791,792,793,794],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[555,556,557,558,455,540,559],{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":531,"baseServings":572,"prepMinutes":534,"cookMinutes":801,"restMinutes":533,"difficulty":802,"course":803,"diet":804,"mainIngredients":805,"images":808,"keywords":818,"publishedAt":560,"updatedAt":560,"authorSlug":561},"persian-tahchin","Tahchin (Persian Saffron Yogurt Rice Cake)","Tahchin","ته چین",90,"hard",[578],[541,644],[806,807,739,648],"basmati-rice","yogurt",[809,812,814,816],{"alt":810,"src":811},"Golden Persian tahchin rice cake turned out 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