Mazzah Platter Recipe

Char and Peel Eggplants

Prick eggplants and char whole over a gas flame or under a hot broiler, turning until skin is blackened and flesh is soft (about 20-25 minutes). Place in a bowl and cover for 10 minutes, then peel and discard skins. Chop or mash flesh and set aside (about 2 cups).

Heat 2 tbs olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (30 seconds). Add chopped tomatoes, turmeric, salt and pepper and cook until tomatoes break down and reduce, about 6–8 minutes.

Add the mashed eggplant to the tomato mixture and cook, stirring, for 5 minutes to let flavors meld. Make three small wells in the mixture and crack eggs into them. Stir quickly to scramble into the mixture until eggs set, about 2–3 minutes. Stir in lemon juice and remaining 1 tbs olive oil. Adjust seasoning and keep warm.

Prepare Eggplant

Char or roast the eggplants (same method as Mirza Ghasemi) until soft, about 20 minutes. Let cool, peel and roughly mash. You should have roughly 2 cups mashed eggplant.

Heat 2 tbs olive oil in a skillet over medium heat. Add sliced onion and sauté until golden, about 8–10 minutes. Add turmeric and minced garlic and sauté 30 seconds more. Remove half the onion mixture to use as a garnish.

Add the mashed eggplant to the skillet, combine with the onion mixture, and cook 4–5 minutes to evaporate excess moisture. Stir in kashk (or strained yogurt), season with salt and pepper, and simmer 2 minutes. Transfer to a serving dish, top with reserved fried onions, drizzle with 1 tbs olive oil and sprinkle dried mint and chopped walnuts if using.

Roast Eggplant

Roast or char eggplants until skin collapses and flesh is soft (20 minutes). Cool, peel and chop the flesh finely (about 1.5 cups).

In a bowl, mix chopped eggplant with yogurt, crushed garlic, olive oil, dill (if using), salt and pepper. Taste and adjust seasoning. Chill briefly for flavors to meld (15–30 minutes). Serve topped with a drizzle of olive oil and a sprinkle of chopped dill.

Combine diced cucumber, tomato, red onion, parsley and mint in a bowl. Whisk together lime/lemon juice, olive oil, rosewater (if using), salt and pepper, then toss with the vegetables. Let sit 10–15 minutes before serving to allow flavors to meld.

Cook Spinach

Heat 1 tbs olive oil in a skillet over medium heat. Add chopped spinach and cook, stirring, until wilted and any liquid has evaporated, 4–6 minutes. Remove from heat and let cool slightly.

Squeeze excess moisture from cooked spinach with a sieve or cloth. In a bowl, combine the drained spinach with yogurt, minced garlic, salt, pepper and a pinch of nutmeg. Taste and adjust seasoning. Chill or serve immediately, drizzled with a little olive oil.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse to combine. With the motor running, drizzle in olive oil and cold water (or reserved chickpea liquid) until smooth and creamy, about 1–2 minutes. Adjust salt, lemon or water to reach desired consistency.

Transfer to a bowl, create a shallow well in the center, drizzle with olive oil and sprinkle paprika or sumac. Garnish with a few whole chickpeas if desired.

Arrange small serving bowls or compartments on a large platter. Spoon Mirza Ghasemi, Kashk-o-Bademjan, Burani Badamjan, Spinach Burani and Hummus into separate bowls. Place Salad E Shirazi in a small bowl or pile on the platter.

Garnish dips with reserved fried onions (for kashk-o-bademjan), chopped walnuts, pomegranate seeds, parsley leaves and drizzles of olive oil as desired. Serve with toasted flatbread or pita alongside. Provide small spoons or spreaders for each dip.

Leftovers: refrigerate dips in airtight containers for up to 3–4 days (hummus and yogurt-based dips may keep 3 days best).