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Shish Andaaz is a dish that embodies the essence of Persian cooking. Made with walnuts and pomegranate molasses, it can be considered a vegetarian alternative to Fesenjan, which is made with chicken.

At first glance, Shish Andaaz may seem like just another eggplant dish, but it is not, the flavours of this dish are created using unusual ingredients that create a very delicious meal. This dish has a depth of flavour that is elevated with caramelized onions, ground walnuts, and the simple spices such as cinnamon and turmeric. The addition of pomegranate molasses gives this dish a slightly tangy flavour.

Ingredients

Eggplants, Onion, Walnuts, Cold Water, Ice cubes, Cinnamon powder, Black pepper powder, Salt, Turmeric, Tomato paste, Pomegranate molasses.

Eggplants have a glossy, deep purple colour. They have a subtle flavour which makes them ideal for many different recipes. When eggplants are cooked, they absorb the flavours of the spices. Caramelizing onions adds a sweet, nutty flavour to this dish. The caramelized onions, along with the walnuts, create a depth to this stew.

Walnuts are rich in healthy fats and offer a creamy texture when ground, making them a favourite ingredient to add to Persian and Middle Eastern dishes. Cold water and Ice cubes help to release the natural oils of the walnuts into the stew. The cold water is integral to creating the right consistency in the Shish Andaaz. Cinnamon powder adds a warmth to this dish; it complements the deep flavours of the walnuts and the eggplants.

Black pepper adds a mild heat, balancing the richness of the walnuts and the oil. Turmeric adds a distinctive earthy flavour to this dish. It also enhances the colour of the shish andaaz. If you would like to add a bit of heat to this dish, consider adding paprika powder or cayenne pepper. These spices are not traditionally used in the original version.

Tomato paste is a concentrated form of tomatoes, which adds a tangy sweetness to a dish, and it helps to balance the earthiness of walnuts and the subtle bitterness of the eggplants. Pomegranate molasses is made from a reduction of pomegranate juice, which creates a sweet and tangy flavour.

Instructions

Cut the eggplants into half-inch cubes, slice the onion, and finely grind the walnuts in a blender or in a coffee grinder. Grill the eggplants on a grill pan. Preheat the grill pan on medium-low heat, generously drizzle the cooking oil, and add the eggplants to the pan.

Toss them around and grill the eggplants until all the sides are golden brown; this should take about four to five minutes. When the eggplant is fully cooked, turn off the heat and set them aside.

In a separate pot, add cooking oil and sauté the onions over medium-low heat for 4 minutes, stirring occasionally. If you enjoy a crunchy texture, consider doubling or quadrupling the quantity of the onions in this dish, set aside 1/3 of the amount, and use it as a garnish on top of the shish andaaz.

In the interim, turn off the heat. In the pot, add the ground walnut, cinnamon powder, turmeric powder, black pepper powder, salt, and the tomato paste. At this point, switch on the heat to medium-low temperature, add more cooking oil, and stir to mix the ingredients.

In the pot, first add the cold water and then add the ice cubes. Rest the mixture for about one minute. This step allows the natural oil from the walnuts to be released, which enhances the overall flavour of the stew.

The natural oil of the walnut will be visible on the edges of the pot. These oils will give the Shish Andaaz a nutty flavour. Thereafter, add the grilled eggplants to the pot.

Set the temperature to medium-low and simmer the stew for twenty minutes with the lid closed. Make sure to stir the stew every three minutes or so to prevent burning. Enjoy the delicious ‘shish andaaz‘ with steamed rice.

What to Serve Shish Andaaz with?

Shish andaaz is a rich stew made with ground walnuts and aubergines. It is packed with nutrition and flavours, which pair well with neutral-tasting sides, like steamed white rice, basmati rice, or saffron rice. Every grain of the rice absorbs the taste of the stew and makes the overall dish comforting and satisfying to eat. Fresh salads with vinaigrette or vegetable pickles also pair well with shish andaaz as they cut through the rich flavour of the stew. Flatbreads, such as pita, lavash, or Garlic naan, are also great accompaniments to the walnut and aubergine stew.

How to Store and Reheat Shish Andaaz?

Allow the shish andaaz to cool down to room temperature before storing in the fridge to avoid condensation. Once cooled down, transfer the stew to an airtight container. The stew can be stored in the refrigerator for up to four days, and freezing the stew is not recommended. Reheating the stew is best done in a small pot on the stovetop. Set the temperature to medium-low and add one tablespoon of water. Stir to mix and continue to stir while reheating for two to three minutes.