If you love Persian food and are already familiar with recipes like vegan Fesenjan or classic Fesenjan with lamb, Shesh Andaz is a must-try. This savory eggplant dish is a delicious celebration of how rich, unique, and vibrant the flavors of Gilan truly are.<\/p>\n
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The name Shesh Andaz<\/strong>, often pronounced Shish Andaz<\/strong>, might sound a bit mysterious at first. In Persian, Shesh (or Shish)<\/strong> means six, while Andaz<\/strong> comes from a verb that means to throw, drop, or add in<\/strong>.<\/p>\n According to an old tradition from Northern Iran, this dish was originally made using six core ingredients<\/strong> that were added one by one into a traditional clay pot called a Gamaj<\/strong>. Depending on the region, the season, and what was fresh at hand, different variations were created. That is why you can find Shesh Andaz made with carrots<\/strong>, pumpkin<\/strong>, or like in this classic recipe, with silky eggplants, known as Bademjan in Persian.<\/p>\n In Gilan, the eggplant version is especially popular, thanks to the region’s humid climate, which provides ideal conditions for growing tender, flavorful eggplants. For Shish Andaz-e Bademjan, the eggplants are first pan-fried until golden brown, then gently simmered in a creamy sauce made from finely ground walnuts and tangy pomegranate molasses.<\/p>\n This pairing of walnuts and pomegranate is iconic in Northern Iranian cooking and closely mirrors the famous Fesenjan<\/a><\/strong>, the classic Persian walnut and pomegranate stew. But while Fesenjan has gained international fame, Shish Andaz-e Bademjan remains a hidden gem outside of Iran.<\/p>\n Traditionally, this special Persian eggplant recipe was reserved for festive celebrations like Chaharshanbeh Suri<\/a><\/strong> (the Persian Festival of Fire) and Norooz<\/a><\/strong> (Persian New Year). Rich, roasted walnuts were considered a precious ingredient, bringing an extra touch of celebration and comfort to the holiday table.<\/p>\n In our culture, the number six carries a special meaning that is closely tied to the “Night of Six” (Shab-e Shesh <\/strong>or Jashn-e Shab-e Kheyr<\/strong>). According to old folklore, the sixth night after a baby’s birth was considered a critical, protective moment for both mother and newborn. It was believed that they needed extra protection that night from the evil eye and mystical beings like “Sheshe<\/strong>” or “Al.<\/strong>” To keep them safe, the whole family would gather, burn Esfand (wild rue) to ward off bad energy, pray, laugh, and celebrate new life together.<\/p>\n No joyful family gathering is complete without a special meal, and Shesh Andaz was often the star of the table. The name beautifully connects the dish\u2019s six core ingredients to the symbolic meaning of the sixth night, creating a bridge between culinary heritage and ancient traditions.<\/p>\n Even though we no longer believe in old myths or protective spirits today, I deeply love the feeling behind this custom. To me, it represents family, togetherness, and celebrating life\u2019s special moments. After all, that is what good food is all about bringing people around the table, sharing stories, and offering a comforting taste of home. A steaming bowl of Shesh Andaz-e Bademjan, enjoyed with the people you love most, is truly one of the most beautiful ways to share a piece of home.<\/p>\n To me, Gilan means open skies, nature, and endless greenery. When people think of Iran, they often picture vast deserts, arid landscapes, and historic oasis cities. Gilan, in northern Iran, is the exact opposite! It is a lush, vibrant green region tucked between the densely forested slopes of the Alborz Mountains and the expansive coast of the Caspian Sea. The warm, humid climate allows nature to truly explode. Between the vibrant green tea plantations in Lahijan, glowing rice paddies, and thick mixed forests, it feels like stepping into a completely different world. Scenic villages, rivers, and waterfalls dot the landscape, and everywhere you look, something is growing and thriving.<\/p>\n Gilan is celebrated as one of Iran’s most important culinary regions. Rasht<\/strong>, the provincial capital, has been recognized by UNESCO <\/strong>as a “City of Gastronomy”<\/strong> and embodies the incredible culinary diversity of Northern Iran. In Gilan, cooking is a true expression of hospitality, tradition, and a deep connection to nature. Family recipes are passed down through generations, cooked together, and, of course, enjoyed together.<\/p>\n It is this unique blend of nature, fresh local ingredients, and warm hospitality that makes Gilani cuisine so special to me. You can almost taste a piece of this green, fertile landscape by the Caspian Sea in every single dish.<\/p>\n This extraordinary nature shapes both the people and the food of Gilan. The proximity to the Caspian Sea, the fertile soils, and an abundance of wild herbs have created a cuisine that stands distinctly apart from other regions of Iran. Fresh herbs, walnuts, pomegranate, garlic, eggplants, wild Caspian fish, and fragrant aromatic rice are at the heart of Gilani cooking. On my blog, you can already find a few delicious recipes from this region, such as:<\/p>\n Mirza Ghasemi \u2013<\/strong> Easy Persian Smoky Eggplant and Tomato Appetizer<\/a> Just like with classic Fesenjan<\/a><\/strong>, the secret to a great Shesh or Shish Andaz is all in how you cook the walnuts. When you simmer finely ground walnuts over low heat, they slowly release their natural oils, giving the sauce its signature velvety texture.<\/p>\n Here is the special trick: every hour, splash ice-cold water or toss a few ice cubes into the gently simmering pot<\/strong>. This sudden drop in temperature shocks the walnuts, forcing them to release even more oil.<\/p>\n Step by step, this creates a wonderfully smooth, glossy walnut-pomegranate sauce without needing a drop of cream or added oil. The patient, slow cooking draws out a deep, nutty flavor that gives Shesh Andaz its irresistible character.<\/p>\n 5 medium eggplants (preferably long, slender varieties)<\/p>\n 3 onions<\/p>\n Cooking oil for frying<\/p>\n 1 tsp turmeric<\/p>\n 1 garlic clove<\/p>\n 300 g (about 3 cups) walnuts<\/a>*<\/strong>, finely ground<\/p>\n 1 tsp tomato paste<\/p>\n 2 tbsp pomegranate molasses<\/a>* <\/strong>(or sour pomegranate paste)<\/p>\n 1 tsp golpar (ground Persian angelica seed)<\/p>\n 2\u20133 cups ice-cold water<\/p>\n 3\u20134 ice cubes<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/09\/Shesh-Andaz-e-Bademjan-Vegane-Auberginen-in-Walnuss-Granatapfel-Sauce-5.jpeg\")
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\n\t\t<\/div>\n\nTHE STORY BEHIND SHESH ANDAZ-E BADEMJAN<\/h2>\n
<\/a><\/p>\nSHESH ANDAZ-E BADEMJAN FROM GILAN<\/h2>\n
<\/a><\/p>\nA PLATE FULL OF PROTECTION AND BLESSINGS<\/h2>\n
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\n\t\t<\/div>\n\nGILAN \u2013 THE GREEN OASI AND CULINARY GEM OF PERSIANS<\/h2>\n
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\n\t\t<\/div>\n\nRECIPES FROM GILAN<\/h2>\n
\nZeytoon Parvardeh<\/strong> – Persian marinated Olives<\/a>
\nAsh-e Anar<\/strong> \u2013 Thick Pomegranate Soup with Meatballs and Mint Oil \u0622\u0634 \u0627\u0646\u0627\u0631<\/a>
\nTorsh-e Tareh<\/strong> – Vegetarian Herb Stew with Egg<\/a>
\nVavishka<\/strong> –\u00a0 A Quick Persian Skillet Dish<\/a>
\nVegan Khoresht-e Fesenjan<\/a><\/strong>
\nKhoresht-e Kadu Halvai<\/strong> – Pumpkin and Chicken Pan \u062e\u0648\u0631\u0634 \u06a9\u062f\u0648 \u062d\u0644\u0648\u0627\u06cc\u06cc<\/a>
\nMahi Kabab ba Somagh<\/strong> \u2013 Sumac Roasted Fish<\/a>
\nNan-e Keshta<\/strong> – Skillet Pumpkin Flatbread<\/a>
\nKaka Kadu Halvai<\/strong> \u2013 Persian Pumpkin Pancakes<\/a>
\nReshteh Khoshkar<\/strong> – Gluten Free Sweet Pastry \u0631\u0634\u062a\u0647 \u062e\u0648\u0634\u06a9\u0627\u0631<\/a><\/p>\n<\/a><\/p>\n\n\t\t\t
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\n\t\t<\/div>\n\nTHE SECRET TO THE PERFECT WALNUT SAUCE<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR SHESH ANDAZ GILANI<\/h2>\n