Shish Andaz Recipe
Shish Andaz is one of the most delicious dishes I've made in a long time. The moment I first saw it on social media, I knew I was going to like it, but I never expected to love it this much. It's definitely going to become one of my go-to eggplant recipes.
This isn't the first time something like this has happened, though.
I had the exact same experience with aloo gobi. Ever since I made it for the first time, I've never looked at a classic cauliflower stew the same way again. Whenever I have cauliflower on hand, I almost always make aloo gobi instead. Shish Andaz may never replace classics like moussaka or Ali Nazik in my kitchen, but whenever I want a meatless eggplant dish, this will be my first choice.
What Is Advieh?
In addition to turmeric, black pepper, and cinnamon, Shish Andaz is traditionally flavored with advieh, a Persian spice blend. Since I couldn't find it where I live, I made my own version by grinding together cinnamon, cardamom, cumin, coriander, nutmeg, and dried rose petals in a mortar and pestle until evenly combined.
One technique used in Shish Andaz that was completely new to me is adding ice water during cooking. The sudden temperature change helps release the natural oils from the walnuts, giving the sauce its signature rich texture.
Shish Andaz is traditionally served with steamed rice, making it a wonderfully satisfying main course.
Before I finish, there's one interesting detail I'd like to mention. I couldn't find a definitive explanation for the meaning of the name "Shish Andaz," but according to one Reddit user, it roughly means "added step by step." Considering that the ingredients are indeed incorporated gradually throughout the cooking process, the explanation seems quite plausible.
Enjoy!
Ingredients
- 1 kg (2.2 lb) eggplants,
- 1 large onion,
- 175 g walnuts,
- 2 tbsp tomato paste,
- 4 tbsp pomegranate molasses,
- 400 ml water,
- 150 g ice,
- 7 tbsp olive oil,
- 1 tsp ground cinnamon,
- 1 tsp ground turmeric,
- 1 tsp ground black pepper,
- 1 tsp advieh (see notes above),
- Salt, to taste.
Preparation
- Peel the eggplants in alternating strips, leaving some of the skin intact,
- Lightly coat them with about 2 tablespoons of the olive oil using an oil sprayer or brush,
- Arrange them on a parchment-lined baking tray and roast in a preheated 190°C (375°F) oven until golden and tender,
- Meanwhile, heat the remaining olive oil in a deep pot and sauté the finely chopped onion until softened,
- Add the cinnamon, turmeric, black pepper, and advieh, and cook for about a minute until fragrant,
- Pulse the walnuts in a food processor until they begin releasing their oils, then add them to the pot and cook for a few minutes,
- Stir in the tomato paste and pomegranate molasses and cook for another 2 to 3 minutes,
- Add the water and ice, stirring until combined,
- Once the sauce comes to a boil, season with salt and add the roasted eggplants,
- Cover and simmer for another 10 to 15 minutes,
- Serve hot with steamed rice.
Enjoy!