From: The Joy of Cooking by Pari Ardalan Malek
Mirza Ghassemi: A well-known eggplant dish/recipe from the northern province of Rasht.
Preparation time: 30 minutes
Servings: 4-5
Ingredients: 3 large eggplants, 6 eggs, 1 clove chopped garlic, 3 teaspoons liquid saffron, 3 tablespoons oil, 3/4 teaspoons salt, 1/4 teaspoons pepper
Directions:
Broil whole eggplants with skin on a cookie sheet for 10 minutes, reduce heat to 450 degrees.
Turn eggplants and continue cooking for another 13 minutes.
Watch eggplants closely to prevent them from burning. Remove eggplants from oven.
Eggplants should be soft.
Peel eggplants while still warm.
Fry garlic in oil, add eggplants, and sauté to a pasty consistency. Mix eggs, saffron, salt,
pepper, and eggplants in the skillet, then stir over low heat for 10 minutes.
Taste mixture. Beware of overcooking eggs (they should be soft). Serve with white rice.
Tas Kabob: Layers of Meat and Vegetables
Preparation time: 1 hour
Servings: 6
Ingredients: 1 pound lamb or beef shank; 4 large onions, 4 large potatoes, 4 large carrots, all peeled and cut into ½ inch slices; 2 medium eggplants, peeled and cut into ½ inch slices; 4 large tomatoes cut into ½ inch slices; 1 cup pitted prune; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1 teaspoon lemon powder; 4 tablespoons tomato paste; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons limoo omani powder (dried lime powder); 1 cup water; ½ cup oil for frying
Directions:
Wash and sauté meat for 3 minutes and set aside.
Add 2 tablespoons of oil to a large pot and line bottom with a layer of sliced onion. Continue adding single layers of the remaining vegetables (except the eggplants and tomatoes), prunes, and meat.
When you have added one layer of every item, mix cinnamon, turmeric, lemon powder, limoo omani powder, salt, and pepper and sprinkle over the vegetables and meat.
Continue adding layers of the same vegetables until all slices are used.
Fry all sides of the eggplants in oil, drain, and save.
Sprinkle the remaining dry ingredient mixture over the layers.
Dilute tomato paste and water and pour over the sliced tomatoes.
Cover and cook for 2 to 2 1/2 hours over medium heat.
Top vegetables with eggplant slices, then cover with tomato slices, and cook for another hour.
Test meat for tenderness. The dish can be served as a meal with torshi and fresh herbs.
