Serves 1
Directions
- 1Grind walnuts finely in a food processor.
- 2Sauté finely chopped onions in a pan with oil.
- 3Add the ground walnuts to the sautéed onions and mix well to toast.
- 4Add spices to the mixture.
- 5Add tomato paste, pomegranate molasses, and salt to the pan and mix thoroughly.
- 6Pour ice cubes and water into the pan and mix.
- 7Cover the pan with a lid and simmer to allow the walnuts to release their oils.
- 8Cut the stem off the aubergine.
- 9Peel the aubergine.
- 10Dice the peeled aubergine.
- 11Season the diced aubergine with salt and let it sit in a colander.
- 12Squeeze the diced aubergine to remove excess water.
- 13Fry the aubergine pieces in a pan until golden.
- 14Stir the fried aubergine into the stew.
- 15Serve the Shish Andaz in a bowl.
- 16Serve the Shish Andaz over freshly steamed rice.
Ingredients
- walnuts
- onions
- spices
- tomato paste
- pomegranate molasses
- salt
- ice cubes
- water
- aubergine
- oil
- rice
Equipment
food processorpanwooden spoonknifecutting boardcolanderbowl
Tips
- Adding ice cubes along with water helps to shock the walnuts, which allows them to release their natural healthy oils.
- Peeling, dicing, and seasoning aubergines, then letting them sit, helps to get rid of excess water, meaning they absorb less oil when fried.
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