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Shish Andaaz Recipe | Easy and Delicious
Today at Takrecipe, we want to make an authentic Persian dish called Shish Andaaz. Shish Andaaz is one of the traditional dishes of the Caspian Sea region of Iran and is made with eggplant, walnuts, and pomegranate paste. This dish is usually served on special occasions, like 4shanbe Soori. This dish has been spread throughout Iran, and there are plenty of versions of it; for example, in Gilan, they make it with eggplants, Shiraz with carrots, and Zanjan with dates. Stay with us to learn how to prepare the authentic Gilani version of this dish. This food is an excellent choice for vegetarians and has a straightforward recipe. We assure you that everyone will love its taste and aroma!
|Ingredients for four people|
|Pomegranate paste||2 tbsp|
|Black pepper||To taste|
Shish Andaaz Recipe
Wash and peel the eggplants. Cut them into slices of the desired size. Sprinkle some salt over the sliced eggplants and shake or stir the eggplants to get coated with the salt. Let them sit for one hour to remove the bitterness of the eggplants.
Put a suitable pan on the heat and add about two tablespoons of oil. Then fry eggplants on both sides on medium heat until they are cooked through. Then set them aside.
Peel and wash the onions and chop them finely. Add oil to a suitable pot and sauté the chopped onions until they caramelize gently.
Meanwhile, chop the walnuts by rocking the blade of your knife or processing them in a food processor. Then add the chopped walnut to the fried onion and sauté them a little until they get uniform. Check doneness by smelling the toasty aroma and color of nuts.
Then add the pomegranate paste to the pot and sauté it for a couple of minutes to change color. Then add salt, black pepper, and turmeric to the pot and sauté them for a minute to release their aroma and get mixed with the ingredients.
Then add 3 cups of lukewarm water to the pot and let the stew simmer on low heat.
Once you see most of the water evaporates, taste the salt and black pepper of the stew and add more if needed. You can add some ice cubes to the stew from time to time to shock the walnuts and make them release more oil.
After the stew reaches the desired consistency and the walnuts release their oil, put the fried eggplants in the pot and let them simmer for 10 to 15 minutes to get infused with the flavor. Be careful not to simmer the fried eggplants for long since they may lose their shape and get mushy.
Finally, remove the stew from the heat and serve it with rice or bread and fresh herbs. Prepare Shish Andaz like this and enjoy it!
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