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1. Shish Andaz recipe with eggplant and walnuts

Shish Andaz Recipe

A traditional Persian eggplant stew made with walnuts, sweet pomegranate molasses, and aromatic spices. This comforting dish has a rich texture and a balanced sweet-and-sour flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Calories: 400
Ingredients Method

Ingredients
  

  • Eggplants 3 medium
  • Ground walnuts 1 1/2 cups 200-250 g
  • Onion finely chopped 1 large
  • Olive oil or vegetable oil 4 tablespoons
  • Sweet pomegranate molasses 2-3 tablespoons
  • Tomato paste 1 tablespoon
  • Ground turmeric 1/2 teaspoon
  • Ground cinnamon 1/2 teaspoon
  • Black pepper 1/2 teaspoon
  • Salt To taste
  • Cold water 1 1/2-2 cups
  • Persian rice cooked For serving

Method
 

  1. Wash the eggplants, peel them in alternating strips, and cut them into medium-sized cubes. Sprinkle with salt, rest for 20-30 minutes, and pat dry.
  2. Preheat the oven to 400°F (200°C). Toss the eggplant with 2 tablespoons of oil and roast for 25-35 minutes until golden and tender.
  3. Heat the remaining oil in a pot. Cook the chopped onion for 8-10 minutes until soft and golden.
  4. Add turmeric, cinnamon, and black pepper. Stir briefly, then add the ground walnuts and cook for 2-3 minutes.
  5. Stir in the tomato paste and sweet pomegranate molasses. Gradually add 1 1/2 cups of cold water.
  6. Simmer the walnut sauce over low heat for 15-20 minutes, stirring occasionally. Add more water if needed.
  7. Gently add the roasted eggplant. Cover partially and simmer for another 15-20 minutes until tender.
  8. Taste and adjust the salt and pomegranate molasses. Rest for 5 minutes and serve warm with Persian rice.