Shish Andaz (Persian Walnut & Eggplant Stew)

Shish Andaz is a rich and comforting Persian stew made by simmering roasted eggplant and ground walnuts in a velvety sauce flavored with pomegranate molasses and warm spices. With its signature balance of sweet, tangy, and savory flavors, plus subtle hints of mint, this traditional dish is both satisfying and surprisingly easy to make. Naturally vegan, it pairs beautifully with saffron rice.

Plant-Based Walnut and Eggplant Stew

Shish Andaz is one of the many treasures of Persian cuisine. While it is most commonly associated with Gilan Province in northern Iran, regional variations can be found throughout the country, some featuring carrots, raisins, or dates.

This vegan version offers all the richness and depth of traditional Persian walnut stews while relying entirely on plant-based ingredients. It is easy to prepare, made with readily available pantry staples, and serves as an excellent alternative to classic Fesenjan, the famous Persian walnut and pomegranate stew traditionally prepared with chicken.

Nut-based stews are found throughout Central and South Asia. One example is Bagara Baingan, a Hyderabadi eggplant curry that combines nuts, seeds, and spices into a richly flavored sauce. While both dishes feature eggplant and nuts, Shish Andaz is distinctly Persian, with its sweet-and-sour profile centered around walnuts and pomegranate.

In this recipe, roasted eggplant and finely ground walnuts are simmered in a sauce made with pomegranate molasses and tomato paste. The result is a thick, luxurious stew that is tangy, subtly sweet, deeply savory, and infused with aromatic spices.

What makes this dish particularly satisfying is the contrast between tender eggplant and rich walnuts. The eggplant keeps the stew light, while the walnuts contribute creaminess, healthy fats, and remarkable depth of flavor. The result is a nutrient-dense dish packed with fiber, omega-3 fatty acids, antioxidants, and healthy fats.

Key Ingredient Notes

• Eggplant: You can use globe (American), Italian, or Japanese eggplants for this recipe. Choose fresh, firm, medium-sized eggplants that feel heavy for their size and have smooth, glossy skin. The stem should appear fresh and green. Eggplant skin contains beneficial phytonutrients, so I usually leave it on unless it is particularly thick or the eggplant is over-mature. Roasting at a high temperature softens the skin considerably while adding wonderful flavor and texture to the stew.
• Pomegranate Molasses: Pomegranate molasses gives Shish Andaz its signature sweet-tart flavor. Lebanese varieties tend to be more tangy, while many Iranian versions are naturally sweeter. Depending on the brand you use, you may wish to balance the flavor with a teaspoon or two of sugar.
• Walnuts: Use fresh walnuts with a mild, sweet aroma. Avoid walnuts that taste bitter or rancid. Process the walnuts until they are very finely ground, almost like coarse sand, and just beginning to look creamy. Be careful not to process them into walnut butter. Finely ground walnuts create the rich, silky texture that defines this stew. Roasting the walnuts before grinding is optional but adds a deeper nutty flavor.
• Tomato Paste: Tomato paste contributes body, color, and savory depth to the stew. It also helps create a smooth, cohesive sauce.
• Ice-Cold Water: One traditional technique for walnut-based Persian stews is adding ice-cold water-or even a few ice cubes-during cooking. The temperature contrast can help encourage the walnuts to release their natural oils, resulting in the characteristic layer of walnut oil that rises to the surface.

Step-by-Step Process

A quick visual overview of the recipe. The full printable recipe card can be found below.

• Roast the eggplant until fork-tender and lightly caramelized.
• Grind Walnuts.

• Sauté the onions until soft and golden.
• Add the spices and cook until fragrant.
• Stir in the ground walnuts and briefly toast them.
• Add the pomegranate molasses, tomato paste, and lemon juice.
• Pour in the ice-cold water and simmer until the sauce thickens and walnut oil begins to surface.

• Fold in the roasted eggplant and continue simmering until the stew becomes rich and velvety.
• Serve warm with rice or flatbread.

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Shish Andaz (Walnut & Eggplant Stew)

Shish Andaz is a traditional Persian eggplant stew made with roasted eggplant, ground walnuts, pomegranate molasses, and warm spices. This vegan walnut and eggplant stew has a rich, silky texture and a delicious balance of tangy, savory, and subtly sweet flavors. Serve it with Persian rice or flatbread for a comforting plant-based meal.

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

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Print SaveSaved!

Course :Stews

Cuisine :Persian

Servings: 8

Calories: 318kcal

Author: Roxana Begum

Ingredients

• ▢ 2 lb eggplants
• ▢ ¼ cup extra virgin olive oil divided
• ▢ 1 teaspoon salt divided
• ▢ 1 large onion finely chopped
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon dried mint
• ▢ ½ teaspoon advieh Persian spice mix or ground cinnamon
• ▢ 2 cups Walnuts finely ground, 250 g (see notes)
• ▢ ¼ cup pomegranate molasses if too sour adjust taste with 1 to 2 teaspoons sugar
• ▢ 2 tablespoons tomato paste
• ▢ 1½ tablespoons lemon juice adjust to taste
• ▢ 3-4 cups ice-cold water adjust as needed

US Customary - Metric

Equipment

• ▢
  Food Processor
• ▢
  Chef's Knife
• ▢
  Cutting Board
• ▢
  Baking Sheet
• ▢
  Dutch Oven or Cast Iron Casserole Dish

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 450°F (230°C).
• Prepare the eggplant: Wash and dry the eggplants, then cut them into 1½-inch cubes. If the skin is tender, leave it on. Alternatively, peel off a few strips for a zebra-pattern effect.
• Roast the eggplant: In a large bowl, toss the eggplant with 2 tablespoons olive oil and ¼ teaspoon salt until evenly coated. Spread on a parchment-lined baking sheet and roast for 30-35 minutes, or until fork-tender. Check after 20 minutes and adjust the cooking time as needed. Set aside to cool slightly.
• Sauté the onions: Heat the remaining olive oil in a large cast-iron casserole dish or Dutch oven over medium heat. Add the onions and cook until soft and lightly golden, about 10-15 minutes.
• Add the spices: Stir in the turmeric, black pepper, dried mint, advieh (or cinnamon), and remaining salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
• Add the walnuts: Stir in the ground walnuts and cook for 1-2 minutes. Add the pomegranate paste, tomato paste, and lemon juice. Cook for another 2-3 minutes, stirring frequently.
• Simmer the stew: Pour in 3-4 cups ice-cold water. For a richer stew, add a few ice cubes, which may help encourage the walnuts to release more oil. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, until the sauce thickens and a light layer of oil begins to appear on the surface.
• Finish the stew: Gently fold in the roasted eggplant. Simmer uncovered for 10-15 minutes, until the eggplant is fully heated through and the stew reaches a thick, rich consistency.
• Serve warm with Persian saffron rice, steamed basmati rice, or flatbread.

Notes

1. Walnuts: Grind the walnuts very finely in a food processor until the mixture begins to look slightly creamy. Avoid processing them into walnut butter. Roasting the walnuts before grinding is optional but adds a deeper, nuttier flavor.
2. Roasting Eggplant: The eggplant can also be cooked in an air fryer or on the stovetop. For stovetop cooking, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and fork-tender, about 5-8 minutes.
3. Oven Method: After adding the water, stir in the roasted eggplant and transfer the cooking pot to a 350°F (175°C) oven. Bake for 30-40 minutes, until the stew is thick, flavorful, and a layer of oil appears on the surface.
4. Make Ahead: Roast the eggplant and grind the walnuts up to 2 days in advance and refrigerate until ready to use.
5. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed to adjust the consistency.

Nutrition

Serving: 1Cup | Calories: 318kcal | Carbohydrates: 20g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Sodium: 333mg | Potassium: 467mg | Fiber: 6g | Sugar: 11g | Vitamin A: 102IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg

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What to Serve with Shish Andaz

• This stew is traditionally served with steamed saffron rice, especially with crispy tahdig.
• For a heartier meal, pair it with lentil rice. The earthy lentils complement the rich walnut sauce beautifully.
• Warm Barbari bread, or sangak are also excellent for scooping up the flavorful sauce.
• To round out the meal, serve it alongside Shirazi Salad and a glass of refreshing doogh.
• For a lower-carb option, pair it with cauliflower rice.
• To keep the meal vegan and high in fiber, serve it with whole-grain flatbreads or cooked quinoa.

Variations

• High-Protein Version: Substitute or add sautéed tofu for a plant-based protein boost. For a traditional variation, prepare the stew with chicken, turkey, or meatballs, similar to Persian Fesenjan.
• Other Vegetables: Eggplant is the classic choice, but this stew also works well with butternut squash, pumpkin or mushrooms. Each variation offers a slightly different texture while preserving the signature walnut-pomegranate flavor profile.

Nutrition Insight

This recipe is naturally vegan, vegetarian, gluten-free, dairy-free, egg-free, soy-free, and grain-free. The combination of walnuts, extra virgin olive oil, eggplant, herbs, and spices makes this a nutrient-dense dish rich in healthy fats, fiber, antioxidants, and beneficial plant compounds.

Walnuts contribute omega-3 fatty acids and polyphenols, while eggplant provides fiber and antioxidant-rich phytonutrients. Together, they create a deeply satisfying meal with excellent satiety despite being entirely plant-based.