Zucchini Dip ( Mirza Qasemi-Kadoo )


Mirza Qasemi is a taster Persian appetizer from Northern part of Iran and Caspian Sea region. This is widely known as Persian Dip in western countries. It’s made from Aubergine or Zucchini and a perfect recipe for vegans.

My mom use to serve it with rice and olives as side for lunch or dinner not as appetizer but as main course. You can serve with lavash or tortilla bread.

Preparation time: 10 minutes

Cook time: 20 hours

Total time: 30 minutes

Servings: 3 people

Course: Appetizer and it  is served with bread

Cuisine: Persian


3 large zucchini

3 garlic cloves

3 medium tomatoes

2 tsp turmeric

Salt & pepper to taste

Oil for cooking

How to make

Chop the zucchinis to small cubes ( you don’t need to peal them off ) and spread some salt on them and leave it for half an hour. Cook it in a pot with led in low medium heat to get completely soft.

In a skillet sauté finely chopped garlic with salt and turmeric in hot oil until light brown. Watch it because it gets overcooked very fast.

Add the garlic to the cooked zucchini. Add more oil, turmeric and chopped tomato. Cook about 20 minutes and stirring throughly. For serving put one sunny side up egg for topping.

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