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Shish Andaz (Eggplant & Walnut Stew)

Shish Andaz (Eggplant & Walnut Stew)

A rich Persian eggplant and walnut stew brightened with pomegranate molasses. Hearty, tangy-sweet, and perfect on its own without rice.
Serves: 3
Dinner
Vegan
Prep: 20
Cook: 40
Comfort Food
One-Pot
Stovetop
Cuisine: Persian (Iranian)
Skill level:
N/A
623 kcalCalories
48 gCarbs
34 gNet Carbs
12 gProteins
47 gFats
14 gFibers
  • Salt the eggplant to draw out bitterness. Let sit 15 minutes, then pat dry.
    Aubergines: 3 aubergines
    Salt: 1 tsp
  • Pan-fry eggplant in batches until golden and tender. Set aside.
    Vegetable Oil: 3 tbsp
  • In the same pot, sauté onion until soft and lightly golden, then add garlic and cook until fragrant.
    Garlic: 3 cloves
    Onion: 1 onion
  • Stir in chopped walnuts and toast briefly.
    Walnuts: 150 g
  • Add tomato paste and cook for a minute to deepen the flavor.
    Tomato Paste: 2 tbsp
  • Season with turmeric, cinnamon, sugar, salt, and black pepper. Add pomegranate molasses and stock; bring to a gentle simmer.
    Sugar: 1 tsp
    Cinnamon: 0.25 tsp
    Pomegranate Molasses: 3 tbsp
    Black Pepper: 0.5 tsp
    Turmeric: 0.5 tsp
    Vegetable Stock: 300 ml
    Salt: 0.5 tsp
  • Return eggplant to the pot. Gently simmer uncovered until the sauce thickens and clings to the eggplant, 15–20 minutes. Adjust seasoning.
  • Rest 5 minutes, then serve warm as a stand-alone stew.
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