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Mirza Ghassemi
Mirza ghassemi or mirza qassemi (Persian: میرزا قاسمی) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is known as Persian eggplant dip in Western countries. The dish consists of aubergines seasoned with garlic, tomato, oil or butter, salt and pepper bound together with eggs. It can be prepared as a casserole dish, and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called Kadoo Ghasemi. Etymology Mirza ghasemi was invented by Mohammad Qasim Khan, the governor of Rasht during the reign of Nasser al-Din Shah (1848-1896), and was developed by him and named after him. See also * Eggplant salads and appetizers * List of casserole dishes * List of egg dishes * Kashk e bademjan, another popular Iranian eggplant dish * Baba ghanoush, a Levantine eggplant dish * Baingan bharta Baingan bharta or Baigan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Iran
Northern Iran consists of the southern border of the Caspian Sea and the Alborz mountains. It includes the provinces of Gilan, Mazandaran, and Golestan. (Ancient kingdom of Hyrcania, medieval region of Tabaristan). The major provinces, Gilan and Mazandaran, are covered with dense forests, snow-covered mountains and impressive sea shores. The major cities are Rasht, Gorgan, Sâri, Bâbol, Amol, Qaem Shahr, Gonbad-e Kavus, Anzali, and Lahijan. Northern Iran has numerous villages, particularly Massulé, appreciated by travellers. Northern Iran was a trendy spot during the Pahlavi era, especially among foreign tourists. It was a luxurious place that provided all types of modern recreational facilities as well as tourism infrastructure. Today, it's mostly visited by domestic tourists. Language Iran is a very diverse country. "Dialect wise" there are different sub-languages and dialects of native speakers in the north of Iran as well the rest of the country. From the east ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Countries
The Western world, also known as the West, primarily refers to the various nations and states in the regions of Europe, North America, and Oceania.Western Civilization Our Tradition; James Kurth; accessed 30 August 2011 The Western world is also known as the (from the word ''occidēns'' "setting down, sunset, west") in contrast to the known as the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant Dishes
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baingan Bharta
Baingan bharta or Baigan Chokha (mashed eggplant) is an Indian dish prepared by mincing grilled eggplant (''baingan'') and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In Bihar and Uttar Pradesh, it is served hot with ''litti'' or baati. In India, Pakistan and Bangladesh, ''baingan bharta'' is part of popular cuisine. In India, it is made in various regional styles, with ingredients varying from one region to another. Names The dish has several regional names, such as: ( hi, बैंगन का भरता, ur, بینگن کا بھرتہ), ( pa, ਬੈ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Ghanoush
Baba ghanoush (, ;"baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted , , , various |
Kashk E Bademjan
Kashk bademjan ( fa, کشک بادمجان ), alternatively kashk-e bademjan or Kashk o bademjan ( fa, کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts. It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread. See also References External links Kashk-E-Bademjan Iranian Egglplant Dipfrom Food.com Food.com is a digital brand and online social networking service featuring recipes from home cooks and celebrity chefs, food news, new and classic shows, and pop culture. Food.com was launched in September 2017 and offers recipe, photo, articles .... Iranian cuisine Eggplant dishes {{iran-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Egg Dishes
This is a list of notable egg dishes and beverages. Egg as food, Eggs are laid by females of many different species, including bird egg, birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen (egg white) and vitellus (Yolk, egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts References {{Lists of prepared foods Egg dishes, * Lists of foods by ingredient, Egg dishes World cuisine, Egg dishes Meat dishes, Egg dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Casserole Dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casserole dishes * * * * – a popular way of cooking salted cod (bacalhau) in Portugal * * * * – named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel * * * - Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. * * * * * * * ** ** (''potatoes gratiné'') * * – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup * – a Finnish food traditionally eaten at Christmas * * * * * * * * – made from groats and farmer cheese * * * * * * * * * * * * * * – somet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant Salads And Appetizers
Many cuisines feature eggplant salads and appetizers. Varieties Middle East, Caucasus, Africa ''Baba ghanoush'' ( ar, بابا غنوج ''bābā ghanūj'') is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. In Ethiopia, this dish is commonly known as ''blagadoush''. Similar to baba ghanoush is another Levantine dish ''mutabbal'' ( lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush. In Armenia the dish is known as ''mutabal''. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nasser Al-Din Shah
Naser al-Din Shah Qajar ( fa, ناصرالدینشاه قاجار; 16 July 1831 – 1 May 1896) was the fourth Shah of Qajar Iran from 5 September 1848 to 1 May 1896 when he was assassinated. He was the son of Mohammad Shah Qajar and Malek Jahan Khanom and the third longest reigning monarch in Iranian history after Shapur II of the Sassanid dynasty and Tahmasp I of the Safavid dynasty. Nasser al-Din Shah had sovereign power for close to 51 years. He was the first modern Persian monarch who formally visited Europe and wrote of his travels in his memoirs. A modernist, he allowed the establishment of newspapers in the country and made use of modern forms of technology such as telegraphs, photography and also planned concessions for railways and irrigation works. Despite his modernizing reforms on education, his tax reforms were abused by people in power, and the government was viewed as corrupt and unable to protect commoners from abuse by the upper class which led to incre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasht
Rasht ( fa, رشت, Rašt ; glk, Rəšt, script=Latn; also romanized as Resht and Rast, and often spelt ''Recht'' in French and older German manuscripts) is the capital city of Gilan Province, Iran. Also known as the "City of Rain" (, ''Ŝahre Bārān''), it had a population of 679,995 as of the 2016 census and is the most populated city of northern Iran. Rasht is the largest city on Iran's Caspian Sea coast. Due to being between the coast and the mountains, the local environment is rainy with humid subtropical and mediterranean influences. It also has temperate rainforest to its south, contrasting to the mostly arid Iran. It is a major trade center between Caucasia, Russia, and Iran using the port of Bandar-e Anzali. Rasht is also a major tourist center with the resort of Masouleh in the adjacent mountains and the beaches of Caspian as some of the major attractions. Historically, Rasht was a major transport and business center which connected Iran to Russia and the rest of Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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