Serves 1
Directions
- 1Grind walnuts in a food processor until finely ground.
- 2Sauté finely chopped onions in oil until softened.
- 3Add the ground walnuts to the sautéed onions and briefly sauté them together.
- 4Add spices, tomato paste, and pomegranate molasses to the walnut mixture.
- 5Season with salt.
- 6Mix all ingredients thoroughly.
- 7Add ice cubes and water to the stew mixture.
- 8Cover and cook, allowing the walnuts to release their natural oils.
- 9Peel the eggplant.
- 10Dice the eggplant into small cubes.
- 11Season the diced eggplant with salt.
- 12Let the seasoned eggplant sit in a colander to drain excess water.
- 13Squeeze the eggplant to remove any remaining water.
- 14Fry the eggplant in a pan until golden brown.
- 15Stir the fried eggplant into the walnut stew until well combined.
- 16Serve the Shish Andaz with freshly steamed rice.
Ingredients
- 1 handful walnuts
- 1 handful onions
- spices
- tomato paste
- pomegranate molasses
- salt
- water
- ice cubes
- 1 eggplant
- oil
Equipment
food processorpotpancolanderbowlknife
Tips
- Shocking the ground walnuts with ice cubes makes them release their natural oils, giving the stew its iconic, rich look and flavor.
- Peel, dice, and season eggplants, then let them sit to remove excess water, which helps them absorb less oil when frying.
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