Shish Andaz

Serves 1
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Directions

  1. 1Grind walnuts in a food processor until finely ground.
  2. 2Grind walnuts in a food processor until finely ground.
  3. 3Grind walnuts in a food processor until finely ground.
  4. 4Sauté finely chopped onions in oil until softened.
  5. 5Sauté finely chopped onions in oil until softened.
  6. 6Sauté finely chopped onions in oil until softened.
  7. 7Add the ground walnuts to the sautéed onions and briefly sauté them together.
  8. 8Add the ground walnuts to the sautéed onions and briefly sauté them together.
  9. 9Add the ground walnuts to the sautéed onions and briefly sauté them together.
  10. 10Add spices, tomato paste, and pomegranate molasses to the walnut mixture.
  11. 11Add spices, tomato paste, and pomegranate molasses to the walnut mixture.
  12. 12Add spices, tomato paste, and pomegranate molasses to the walnut mixture.
  13. 13Season with salt.
  14. 14Season with salt.
  15. 15Season with salt.
  16. 16Mix all ingredients thoroughly.
  17. 17Mix all ingredients thoroughly.
  18. 18Mix all ingredients thoroughly.
  19. 19Add ice cubes and water to the stew mixture.
  20. 20Add ice cubes and water to the stew mixture.
  21. 21Add ice cubes and water to the stew mixture.
  22. 22Cover and cook, allowing the walnuts to release their natural oils.
  23. 23Cover and cook, allowing the walnuts to release their natural oils.
  24. 24Cover and cook, allowing the walnuts to release their natural oils.
  25. 25Peel the eggplant.
  26. 26Peel the eggplant.
  27. 27Peel the eggplant.
  28. 28Dice the eggplant into small cubes.
  29. 29Dice the eggplant into small cubes.
  30. 30Dice the eggplant into small cubes.
  31. 31Season the diced eggplant with salt.
  32. 32Season the diced eggplant with salt.
  33. 33Season the diced eggplant with salt.
  34. 34Let the seasoned eggplant sit in a colander to drain excess water.
  35. 35Let the seasoned eggplant sit in a colander to drain excess water.
  36. 36Let the seasoned eggplant sit in a colander to drain excess water.
  37. 37Squeeze the eggplant to remove any remaining water.
  38. 38Squeeze the eggplant to remove any remaining water.
  39. 39Squeeze the eggplant to remove any remaining water.
  40. 40Fry the eggplant in a pan until golden brown.
  41. 41Fry the eggplant in a pan until golden brown.
  42. 42Fry the eggplant in a pan until golden brown.
  43. 43Stir the fried eggplant into the walnut stew until well combined.
  44. 44Stir the fried eggplant into the walnut stew until well combined.
  45. 45Stir the fried eggplant into the walnut stew until well combined.
  46. 46Serve the Shish Andaz with freshly steamed rice.
  47. 47Serve the Shish Andaz with freshly steamed rice.
  48. 48Serve the Shish Andaz with freshly steamed rice.

Ingredients

  • 1 handful walnuts
  • 1 handful walnuts
  • 1 handful walnuts
  • 1 handful onions
  • 1 handful onions
  • 1 handful onions
  • spices
  • spices
  • spices
  • tomato paste
  • tomato paste
  • tomato paste
  • pomegranate molasses
  • pomegranate molasses
  • pomegranate molasses
  • salt
  • salt
  • salt
  • water
  • water
  • water
  • ice cubes
  • ice cubes
  • ice cubes
  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • oil
  • oil
  • 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.