Video and recipe by Hermann on social media.
This might be the richest plant-based stew I’ve ever made. Traditionally, Shish Andazis eaten during Chaharshanbeh Suri, Iran’s fire festival that takes place on the eve of the last Wednesday of the Iranian year. While it’s not widely known outside Iran, the dish has plenty of local twists. This version comes from Gilan and features walnuts, aubergines (aka: eggplants) and pomegranate molasses. Other regions add their own spin, with carrots in Shiraz and dates in Zanjan, each telling a little story about local tastes and traditions.
Ingredients:
* 3 aubergines (900g)
* 2 tbsp salt (28g)
* 4 tbsp extra virgin olive oil (plus more if needed)
* 1 large onion (200g)
* 300 g walnuts
* 1 tsp cinnamon
* ½ tsp freshly ground black pepper
* ½ tsp turmeric
* 2 tbsp tomato paste (50g)
* 4 tbsp pomegranate molasses (60g)
* 200 g ice cubes
* Rice (to serve)
Instructions:
1. Peel the aubergines in alternating stripes, then cut them into 2cm-cubes and transfer to a large bowl. Sprinkle with 1 tablespoon (14g) of the salt and toss well with your hands to distribute the salt evenly. Tip them into a colander and place it on top of the used bowl to catch any juices. Set aside. To roast the aubergines in the oven, see Notes. If you’re cooking rice tahdig-style, you can start it now.
2. Heat 2 tablespoons of the olive oil in a large casserole over medium-low heat. Peel and finely chop the onion and sauté it in the oil until it turns translucent (8-10 minutes). Meanwhile, add the walnuts to a food processor (I like doing it in two batches in a small food processor) and blend until they turn into a coarse paste. They’re ground fine enough when some of them start breaking down into a walnut butter along the sides of the food processor.
3. Add the ground walnuts to the onions and sauté for 1-2 minutes until they smell aromatic. Tip in the cinnamon, pepper and turmeric and cook for a minute to heat them through. Add the tomato paste, pomegranate molasses and the remaining tablespoon of salt (14g), stir well and cook for another minute, then pour in 500ml of cold water along with the ice cubes. Bring to a boil, reduce the heat and simmer covered for 30 minutes until the stew has thickened and the oil from the walnuts floats on the surface.
4. Meanwhile, heat another 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Squeeze the aubergine pieces between your hands to remove more of the residue liquid, then fry them in two batches until golden (10-15 minutes per batch), stirring every now and then and adding more oil if needed. Transfer the cooked aubergine pieces to a plate before continuing with the rest.
5. Add the aubergine pieces to the stew and gently stir them in, then cook covered for 10 minutes more. By now, you should see rapid bubbles cutting through the oil and blipping on the surface, a sign that it’s ready. Divide the stew over bowls and serve alongside freshly steamed rice.
