(Persia Digest) – Sheshandaz stew is a local dish of Guilan Province in northern Iran which can be cooked in a number of ways with apples, eggs, carrots, and so on.
This recipe is made with aubergines.
The aubergine sheshandaz is a popular dish which looks like the Iranian fesenjan stew.
Ingredients (serves 4)
5 Medium aubergines
300g Ground almonds
1 tbsp pomegranate paste
1 Medium onion
Salt, turmeric, angelica to taste
Heat 2-3 tablespoons of oil in a pot. Sauté the ground almonds in the oil and add the caramelized onion, turmeric, and angelica. Stir well.
Dissolve the pomegranate paste in 2-3 cups of warm water and add to the mixture. Add salt and pepper and allow to simmer on low heat until cooked.
Peel and slice the aubergines. Sprinkle with salt and allow to rest for two hours in a sieve to extract the bitter juices. Then wash, dry, and fry. Add the aubergines to the stew in the last fifteen minutes and allow to simmer. This stew is served with rice.
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