Saed News: Shish Andaz stew is one of the traditional and authentic Iranian dishes that is prepared without meat, making it a completely vegetarian and very delicious meal.
Saed News: One of the most delicious and vegetarian dishes is Shish Andaz Stew, which is a traditional meal commonly prepared during Chaharshanbe Suri and Nowruz celebrations. This dish originates from northern Iran, but variations of it are also found in other regions such as Shiraz and Zanjan, with distinct flavors. The main ingredient in Gilani-style Shish Andaz is eggplant, making it a great choice for vegetarians. It is served as a stew and closely resembles Fesenjan in appearance. Preparing this dish is simple and adaptable to different tastes. Below, you will find a step-by-step guide to making this delicious and vegetarian stew.
Eggplant – 4 pieces
Ice cubes – 4 to 5 pieces
Onion – 2 medium-sized
Chopped walnuts – 300 grams
Tomato paste – 1 tablespoon
Pomegranate paste – 2 tablespoons
Salt, pepper, turmeric, and curry powder – as needed
Chopping the Eggplants
To remove bitterness and reduce oil absorption, first peel and dice the eggplants.
Soak them in salted water for 90 minutes.
Frying the Onions
Finely chop the onions and sauté them in a pan with some oil over low heat until they become golden.
Adding Walnuts
Finely chop the walnuts and add them to the pan. Sauté well to remove their raw taste.
Adding the Pastes
Move the walnuts to the side of the pan and add the tomato paste.
Stir well until the raw smell disappears.
Add 1 tablespoon of pomegranate paste, mix, then add 2-3 cups of water.
Cover and let it simmer for about an hour over low heat.
To release more oil from the walnuts, add a few ice cubes after one hour (thermal shock helps).
Let it cook for another hour, then add another tablespoon of pomegranate paste and stir.
Frying the Eggplants
Remove the eggplants from the salted water and pat them dry.
Heat oil in a pan, add turmeric, salt, and pepper, and then fry the eggplant pieces.
Add them to the stew and let it cook for another 30 minutes.
As mentioned earlier, Shish Andaz is prepared differently in Shiraz and Zanjan. Below are the variations:
Carrot – 500 grams
Onion – 1 piece
Eggs – 4 pieces
Sour orange juice – 5 tablespoons
Butter – 1 tablespoon
Sugar – 1 tablespoon
Salt & pepper – as needed
Chop and sauté the onions until golden.
Grate the carrots and add them to the onions, sautéing until soft.
Add sugar, butter, sour orange juice, salt, and pepper.
Once the liquid evaporates, crack the eggs over the mixture, cover the pan, and let the eggs cook thoroughly.
Pitted dates – ½ cup
Small onion – 1 piece
Walnuts – 1 cup
Raisins – 1 cup
Eggs – 4 pieces
Cinnamon – 1 teaspoon
Butter – 30 grams
Salt & pepper – as needed
Heat butter and oil in a pan.
Chop and sauté dates until soft.
Add chopped walnuts, fried onions, raisins, and cinnamon to the pan.
Mix well, then crack four eggs over the mixture, cover, and cook until the eggs set.
In Gilani-style, you can add garlic (2-3 cloves) and local herbs like choochagh, mint, chulash, tarragon, and parsley.
Instead of eggplant, you can use eggs and let them set in the pan without stirring.
In the Zanjani version, you can add ground meat if desired.
Shish Andaz is a flavorful and nutritious Iranian dish with different regional styles, making it a unique and versatile meal.
