# Shish Andaz

Shish Andaz is a rare walnut and aubergine stew from the Gilan province in the North of Iran.

- Cuisine: Middle Eastern
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Grind walnuts in a food processor until finely ground.
2. Sauté finely chopped onions in oil until softened.
3. Add the ground walnuts to the sautéed onions and briefly sauté them together.
4. Add spices, tomato paste, and pomegranate molasses to the walnut mixture.
5. Season with salt.
6. Mix all ingredients thoroughly.
7. Add ice cubes and water to the stew mixture.
8. Cover and cook, allowing the walnuts to release their natural oils.
9. Peel the eggplant.
10. Dice the eggplant into small cubes.
11. Season the diced eggplant with salt.
12. Let the seasoned eggplant sit in a colander to drain excess water.
13. Squeeze the eggplant to remove any remaining water.
14. Fry the eggplant in a pan until golden brown.
15. Stir the fried eggplant into the walnut stew until well combined.
16. Serve the Shish Andaz with freshly steamed rice.

## Equipment

- food processor
- pot
- pan
- colander
- bowl
- knife

## 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.

## Source

- Original video: https://www.instagram.com/reel/DN7gNczjPCg/?igsh=ZDQwdnozaHczN29y
- Recipe page: https://www.cliprecipe.com/recipe/db39bae4-288f-4506-af9f-172d960ff171
- Extracted: 2025-08-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt