Cooking tutorial by Mirza Ghasemi

With Felor banoo dried vegetables

Ingredients (for 2 to 4 people):

• Felor banoo dried eggplant: 1 cup (about 100 grams)
• Felor banoo dried tomato powder: 6 to 8 tablespoons

(If you wish, you can use Felor banoo dried tomatoes in pieces)

• Felor banoo garlic powder: 1 teaspoon
• Eggs: 3
• Olive oil or frying oil: 3 tablespoons
• felor banoo salt, pepper, turmeric: as needed
• Felor banoo dried mint (optional): for decoration

Preparation method:

Steps to prepare Felor banoo dried eggplant

Soaking dried eggplant:

Pour the dried eggplants in a bowl and add boiling water to cover them completely.

Let them sit for 15-20 minutes until they soften.

Then drain the excess water and press them with your hands to extract the juice (like fresh eggplant).

Sauteing eggplant (optional for better flavor):

In a pan, pour a little oil and fry the soaked eggplants for 3-4 minutes until their aroma is released.

How to make Mirza Ghasemi with dried eggplant

Sauteing garlic powder and eggplant

• Add garlic powder to the eggplants prepared in the previous step and fry for 5 minutes.
• Add turmeric and pepper.

Add tomato powder or dried tomatoes

• Add tomato powder to the ingredients in the pan and fry until its aroma is released.

Add eggs

• Whisk the eggs in a bowl and add to the ingredients.
• Stir until the eggs set (about 3 to 4 minutes)

Serve Mirza Ghasemi

• Prepare hot mint with Felor banoo dried mint and decorate Mirza Ghasemi with it.
• You can serve this dish with fresh bread or rice

Important tips:

• If you want Mirza Ghasemi to have a smoky flavor, you can soak the eggplant a little and roast it.
• If you wish, you can grind the dried eggplant into powder and use it without soaking.

Enjoy! I hope you enjoy this recipe. If you have any questions about cooking this very delicious and authentic Iranian dish, contact us and ask.