Persian Shish Andaz (Rich Walnut and Aubergine Stew)

• porsjoner: 4 servings
• aktiv tid: 1 hour 10 minutes
• total tid: 1 hour 20 minutes

Ingredienser

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

Fremgangsmåte

Chop an onion and fry until it turns translucent (8-10 minutes). Meanwhile, add the walnuts to a 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.

Cube and roast the aubergines in the oven: drizzle the partially peeled pieces with a little olive oil, season with just 1 teaspoon of salt (7g) and roast on a lined tray at 220°C for 25 minutes, or until golden.

Back to the sauce: 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.

Start cooking rice.

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.

Notater

If not roasting the aubergines: 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.