Go Back

Rummaniyeh

Originating from Palestine, this hearty lentil-eggplant stew has a sweet and tangy note coming from pomegranate.
Rezept drucken Pin Recipe
Vorbereitungszeit 20 Minuten
Zubereitungszeit 45 Minuten
Portionen: 2
Gericht: Main Course, Stews
Küche: Middle Eastern, Palestine
Ingredients Method Notes

Zutaten
  

  • 200 g brown lentils washed and rinsed
  • 700 ml water or vegetable stock
  • 400 g eggplant
  • 1-2 tablespoons cumin
  • 1 pomegranate *
  • 1 large onion sliced
  • 5 garlic cloves sliced
  • 1 green chilli minced, optional
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons tahini
  • 1 tablespoon flour
  • Fresh parsley
  • Salt
  • Black pepper
  • 1 lemon optional

Method
 

Work on the pomegranate
  1. Separate the pomegranate seeds from the rest of the fruit and blend half of them with a small amount of water to obtain approximately 200ml of juice.
Cook the lentils and eggplants
  1. In a big pot, bring 500ml of the water to a bowl, add a generous amount of salt and cook the lentils for 15 minutes.
  2. In the meantime, cut the eggplants into bite-size cubes. When the 15 minute have passed, add the eggplants and cumin to the pot and cook for an additional 10 minutes. Add the pomegranate juice and keep the mixture simmering on low-heat. At the same time, heat up some olive oil in a pan and sauté the onion, garlic and chilli on medium heat until they caramelize (15 minutes), before adding them to the pot.
  3. In a small bowl, combine pomegranate molasses, tahini and flour (with a bit of water if needed) to a thick mixture. Add it to the pot and stir until completely dissolved. Regularly stir the stew until it reaches your desired consistency. Add salt and black pepper to taste.
  4. When serving, add fresh parsley, some reserved pomegranate seeds and optionally squeeze some fresh lemon juice.

Notizen

  • Use 200ml of store-bought pomegranate juice, if you don't want to go through the hustle of de-seeding the fruit.