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Authentic Persian Shish Andaz Recipe – Flavorful Eggplant

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Experience the rich and comforting flavors of Authentic Persian Shish Andaz, a delightful eggplant and walnut stew. This dish perfectly balances sweet, sour, and savory notes, making it a must-try for any culinary enthusiast.

Ingredients

Scale
  • 2 large or 3 medium eggplants
  • 1/4 cup cooking oil (vegetable, canola, or grapeseed)
  • 2 tablespoons fresh oil for sautéing
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup finely ground walnuts
  • 2 tablespoons tomato paste
  • 1/4 cup pomegranate molasses
  • 2–3 cups water or vegetable broth
  • 1 teaspoon turmeric
  • Salt to taste
  • Black pepper to taste
  • Optional: pinch of cinnamon
  • Optional: fresh mint leaves for garnish
  • Optional: toasted walnuts for garnish
  • Optional: Persian Basmati rice (chelow) for serving
  • Optional: fresh flatbread for serving
  • Optional: plain yogurt for serving

Instructions

  1. Prepare the Eggplant: Begin by peeling your eggplants and slicing them into 1/2 to 3/4-inch thick rounds or wedges. Generously sprinkle salt over all surfaces of the eggplant slices and lay them out on a few layers of paper towels or a clean kitchen towel. Let them sit for at least 30-60 minutes. After draining, thoroughly pat each piece dry with paper towels to remove all excess moisture and salt.
  2. Cook the Eggplant: Heat about 1/4 cup of cooking oil in a large, non-stick skillet over medium-high heat. Once hot, carefully add the eggplant slices in a single layer, working in batches if necessary. Fry until deeply golden brown and tender on both sides, about 3-5 minutes per side. Transfer the eggplant to a plate lined with paper towels to absorb any excess oil.
  3. Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of fresh oil over medium heat. Add the finely chopped onions and sauté until they turn deeply golden and caramelized, about 10-15 minutes. Add the minced garlic and sauté for another minute until fragrant.
  4. Build the Flavor Base with Walnuts and Tomato Paste: Stir in the finely ground walnuts and the tomato paste with the onions and garlic. Continue to sauté for 5-7 minutes, stirring constantly. Add the turmeric, salt, and black pepper, stirring for another minute until fragrant.
  5. Combine and Simmer: Carefully arrange the cooked eggplant slices on top of the walnut mixture in the pot. Gently pour in the pomegranate molasses, followed by enough water or broth to just barely cover the eggplant (about 2-3 cups). Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30-45 minutes.
  6. Serve: Once the Shish Andaz has simmered to perfection and the sauce has thickened slightly, it's ready to serve. Garnish with fresh mint leaves or toasted walnuts. Serve hot with fluffy Persian Basmati rice or fresh flatbread, and a dollop of plain yogurt on the side.

Nutrition

Keywords: Don't rush the eggplant prep; salting and draining is crucial for texture and flavor. For a deeper nutty flavor, lightly toast your walnuts before grinding them. Adjust pomegranate molasses to your taste during simmering. Shish Andaz tastes even better the next day, making it great for meal prep.

Find it online: https://crumella.com/authentic-persian-shish-andaz-recipe-flavorful-eggplant/