SAEDNEWS: Shesh Andaz stew is one of the traditional and authentic Iranian dishes that is made without meat, making it a completely vegetarian dish, and it is also very delicious.
👨🍳According to SAEDNEWS, one of the very delicious and vegetarian dishes is the Shesh Andaz stew, which is a traditional dish commonly prepared for the celebration of Chaharshanbe Suri (the last Wednesday of the Iranian year) and during the holidays. Shesh Andaz is originally from northern Iran, but it is also made differently in other parts of the country, such as in Shiraz and Zanjan. The taste varies from the Gilan version of Shesh Andaz. The main ingredient in this dish is eggplant, and it is considered a special dish for vegetarians. This dish is served as a stew, and it visually resembles Fesenjan stew. The preparation of this dish is very simple and easy, and it is suitable for every type of taste. You can follow the step-by-step method of making this delicious and vegetarian stew below.
Eggplants: 4
Ice cubes: 4-5 pieces
Onions: 2 medium
Chopped walnuts: 300 grams
Tomato paste: 1 tablespoon
Pomegranate molasses: 2 tablespoons
Salt, pepper, turmeric, and curry powder: to taste
Cutting the eggplants: To reduce the bitterness of the eggplants and minimize the oil absorption, first peel the eggplants and then cut them into cubes. Soak the cut eggplants in a bowl of salted water for 90 minutes.
Frying the onions: Wash and peel the onions, then chop them finely. Choose a suitable-sized pot and heat oil in it. Once the oil is hot, add the onions and fry them until they become light and golden.
Adding walnuts: Use a food processor to chop the walnuts finely and add them to the pot. Stir and fry the walnuts until they are no longer raw.
Adding the tomato paste: In a separate area of the pot, add the tomato paste and fry it until the raw taste disappears and the color develops. Then, add 1 tablespoon of pomegranate molasses and sauté. Add 2 to 3 cups of water to the stew and cover the pot. Let it cook on low heat for about 1 hour.
Adding ice cubes: After an hour, add a few ice cubes to the stew. The thermal shock helps the walnuts release their oil. Cook for another hour, then add another tablespoon of pomegranate molasses and stir the stew.
Frying the eggplants: After the stew has cooked, remove the eggplants from the salted water and dry them. Heat some oil in a frying pan and add the spices (turmeric, salt, pepper) to the oil. Fry the eggplants until they are golden, then add them to the stew. Let it cook for another 30 minutes, then serve.
As mentioned earlier, this stew is prepared differently in other cities. Here’s a brief overview of how Shesh Andaz is made in Shiraz and Zanjan:
Carrots: 500 grams
Onion: 1
Eggs: 4
Narenj (sour orange) juice: 5 tablespoons
Butter: 1 tablespoon
Sugar: 1 tablespoon
Salt and pepper: to taste
In a pan, fry the onions until golden. Then add grated carrots and cook until they soften. Add sugar, butter, sour orange juice, salt, and pepper. Once the water evaporates, crack the eggs into the stew and cover the pot until the eggs are set.
Seedless dates: ½ cup
Small onion: 1
Walnuts: 1 cup
Raisins: 1 cup
Eggs: 4
Cinnamon: 1 teaspoon
Butter: 30 grams
Salt and pepper: to taste
In a separate pan, melt butter and oil on low heat. Chop the dates and add them to the pan, sautéing until soft. Chop the walnuts and add them along with fried onions, raisins, and cinnamon. Mix everything well. Crack the eggs over the mixture and cover the pan until the eggs set.
For Gilan-style Shesh Andaz, you can use 2 to 3 cloves of garlic. You can also add local herbs such as Chuchak, mint, Khalevash, tarragon, and parsley.
If you prefer, you can replace the eggplant with eggs in the Gilan-style recipe. Add the eggs in the final stage and let them cook without stirring.
For Zanjan-style Shesh Andaz, you can also add minced meat to the dish if desired.
