Rummaniyeh (رمانية) lentil and eggplant stew, also known in my home as habet rummaneh, is a flavorful traditional Palestinian dish. This vibrant vegan recipe combines lentils and eggplants simmered in tangy pomegranate juice, offering a delicious and easy-to-prepare meal that’s rich in both taste and heritage.
In my household, this dish is a cherished tradition. When my mom prepares it, she makes enough to feed the entire family and generously shares it with friends and neighbors, fostering a warm sense of community around the meal.
Pomegranates hold deep cultural and symbolic significance for Palestinians and are widely regarded across the Middle East as symbols of abundance and prosperity.
During pomegranate season in my hometown of Ramallah, street carts brim with the vibrant fruit, offering freshly squeezed juice—a beloved treat that captures the essence and spirit of the season.
What is Rummaniyeh?
Rumman (حبة رمان) is the Arabic word for pomegranate, with habet referring to a single seed of the fruit. In the Middle East, pomegranates come in two varieties: sweet and sour. For this recipe, the sour variety is traditionally used, providing a tangy depth of flavor to the dish.
The origins of this dish trace back to the coastal regions of historical Palestine, including Lid (Luddah), Ramleh, and Yaffa—where my parents are originally from. This dish is also popular in Gaza, as many refugees who were forced to flee these coastal cities settled in Gaza and brought their cherished recipes and culinary traditions with them.
Every fall, my mom lovingly prepares this dish using fresh, seasonal pomegranates, a tradition tied to their limited availability during this time of year. She makes enough to feed the entire family and generously shares it with friends and neighbors.
Equipment
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Ingredients
- Brown Lentils - Lentils are the base of this dish.
- Eggplants—Eggplant plays a significant role in rummaniyeh, contributing both flavor and texture to this traditional dish. Its mild, earthy flavor absorbs the dish's bold seasonings (like garlic, cumin, and pomegranate juice) without overpowering them.
- Pomegranate Juice (sour if available) - Pomegranate juice provides the tanginess and unique flavor that define this dish. If the juice isn’t sour enough, fresh lemon juice can be added to enhance the flavor.
- Pomegranate Molasses (Sour) - Enhances the pomegranate flavor and adds an extra kick to the dish.
- Garlic - Caramelized garlic adds a rich, savory depth and enhances the garlicky flavor of this dish.
- Olive Oil - Used to caramelize the garlic.
- Jalapeños or Green Chillis - Add them if you prefer a spicy kick to the dish.
- Flour - Flour helps to thicken the liquid in the dish. For a gluten-free alternative, you can substitute it with cornstarch.
- Lemon - If the pomegranate juice lacks enough sourness, a touch of lemon juice can be added to enhance the dish's tangy flavor.
- Cumin Powder - Cumin is a commonly used seasoning that not only enhances flavor but is also believed to help reduce gas associated with eating lentils.
- Pomegranate Seeds and Parsley - For garnishing (optional)
- Sea Salt
Instrcutions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Place lentils in a saucepan and cover with water. Bring to a boil, then reduce the heat, cover the pot, and simmer for 10–15 minutes, or until the lentils are softened but not fully cooked.
Step 2 | Peel and slice the eggplant, then add it to the lentils. Add salt and cumin, cover the pot, and lower the heat to medium.
Step 3 | Let it simmer for an additional 15-20 minutes and until eggplant and lentils are fully cooked.
Step 4 | In a small bow mix the flour with pomegranate juice and pomegranate molasses until smooth.
Step 5 | Pour the mixture into the pot, stir well, and cook for another 5 minutes.
Step 6 | Heat olive oil in a separate skillet. Add crushed garlic and green chili (if using).
Step 7 | Sauté garlic until golden brown. Pour the garlic mixture over the lentil and eggplant stew and combine everything.
Step 8 | Transfer the stew to serving bowls. Garnish with pomegranate seeds and fresh parsley. Serve at room temperature with a side of salad and/or flatbread.
Substitutions and Variations
- If pomegranate juice isn't available, you can substitute it with lemon juice. To enhance the flavor, be sure to use sour pomegranate molasses.
- For gluten-free options use corn starch instead of flour.
Storage and Pro-Tips
- Store Rummaniyeh in an airtight container in the fridge for up to 4–5 days. Make sure to let it cool completely before transferring it to avoid condensation.
- If pomegranate juice isn't sour enough add ¼ cup of fresh lemon juice.
- Keep garnishes like pomegranate seeds, or herbs separate and add them fresh before serving for optimal texture and flavor.
- Be careful not to overcook the lentils in the first step, as they will continue cooking once the eggplants are added.
- Make sure the flour or cornstarch is mixed with pomegranate juice before adding it to the dish to ensure a smooth and even consistency.
Frequently Asked Questions
You can serve rummaniyeh with salad and/or flatbread.
Pomegranate season typically starts in September and lasts through November, with stores often carrying the fruit until January. At the beginning of the season, pomegranates tend to be sour, making them perfect for juicing. You can juice fresh pomegranates during this time and freeze the juice to use later. Many Middle Eastern or specialty grocery stores may also carry sour pomegranate juice year-round, either freshly made or bottled.
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If you made Rummaniyeh (رمانية) lentil and eggplant stew I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Vegan Recipes
Rummaniyeh- Lentil Eggplant Stew
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Lunch/Dinner
- Cuisine: Palestinian
- Diet: Vegan
Description
Rummaniyeh (رمانية) lentil and eggplant stew, also known in my home as habet rummaneh, is a flavorful traditional Palestinian dish. This vibrant vegan recipe combines lentils and eggplants simmered in tangy pomegranate juice, offering a delicious and easy-to-prepare meal that’s rich in both taste and heritage.
Ingredients
- 1 cup brown or green lentils
- 4 cups of water
- 1 large-size eggplant (globe or American eggplant) peeled and cut into cubes.
- ¾ cup sour pomegranate juice
- ½ cup lemon juice
- 2 tablespoons sour pomegranate molasses
- 4-5 garlic cloves (crushed)
- 2 tablespoons olive oil
- 1 tablespoon flour (or cornstarch as a gluten-free option)
- 2 teaspoons cumin powder
- ½ Sea Salt (adjust to taste)
- Jalapenos or green chilli (Optional)
Instructions
Cook the Lentils:
- Place the lentils in a medium-sized pot and cover with water.
- Bring to a boil, then reduce the heat, cover the pot, and simmer for 10–15 minutes, or until the lentils are softened.
Prepare the Eggplant:
- While the lentils are cooking, peel and cut the eggplant into bite-sized pieces.
- Layer the eggplant over the lentils in the pot.
- Add salt and cumin, cover the pot, and lower the heat to medium.
- Let it simmer for an additional 15-20 minutes, or until the eggplant is softened and fully cooked.
Make the Pomegranate Mixture:
- In a small bowl, mix the flour with pomegranate juice and molasses until smooth.
- Pour the mixture into the pot, stirring well, and cook for another 5 minutes. If you prefer a more sour flavor, you can add lemon juice at this stage.
Prepare the Garlic:
- Heat olive oil in a separate skillet.
- Add crushed garlic and green chili (if using), sautéing until golden brown.
- Pour the garlic mixture over the lentil and eggplant stew, and let it cook together for 1-2 minutes.
Serve:
- Transfer the stew to serving bowls.
- Garnish with pomegranate seeds, fresh parsley, and a drizzle of olive oil.
- Serve at room temperature with a side of salad and/or flatbread.
Notes
- If pomegranate juice isn't sour enough add ¼ cup of fresh lemon juice.
- Store Rummaniyeh in an airtight container in the fridge for up to 4–5 days. Make sure to let it cool completely before transferring it to avoid condensation.
- Keep garnishes like pomegranate seeds, or herbs separate and add them fresh before serving for optimal texture and flavor.
- Be careful not to overcook the lentils in the first step, as they will continue cooking once the eggplants are added.
- Make sure the flour or cornstarch is mixed with pomegranate juice before adding it to the dish to ensure a smooth and even consistency.
Elana Golden says
This looks delicious! I can't wait to make it! Thank you so much, Wafa, for sharing your recipes.
Wafa Shami says
Great, thank you Elana. I hope you'll enjoy it.
Christine says
This dish looks tasty and hearty. I’m going to try it. Thanks for sharing your family recipes with us.
Wafa Shami says
Thank you. Enjoy!
Helen says
What a great dish, I made it last night and it was a great success, I followed your recipe and the taste was divine.
Wafa Shami says
Great, sahtain, I'm glad to hear that.
Amal gamoney says
It looks delicious and easy to make I will try it thanks
Wafa Shami says
Great, I hope you'll enjoy it!
Hoda says
I've been looking for this recipe, my mom used to cook it, it's one of the oldest recipes. Thanks so much for sharing.
Wafa Shami says
Great. Glad to hear that.
Emily says
This looks great! I'm hoping to make it to serve 20 people, do you think 3x will be enough?
Wafa Shami says
It is delicious and easy to make. It all depends, and whether you're making other side dishes to go with it. If not I'd recommend 4x for 20 people.
Claudia Kobayashi says
I made this dish and it turned out wonderfully after only one try. It was also amazingly easy to make. Is there a traditional salad that could be served alongside?
Wafa Shami says
Hi Claudia, great I'm glad to her you enjoyed it. Yes sure you can try this Salata Frangyeh - Is a Simple Basic Salad
vyusti says
this is a great recipe! I replaced the pomegranate molasses with tamarind paste with a bit of sugar as that is easier to find in India and the results still tasted wonderful. I will definitely be getting pomegranate molasses soon as this is def going in my regular rotation of dishes:) Thank you for sharing!
Wafa Shami says
Great, glad you liked it. You don't even have to use pomgranate molasses, using lemon will be enough.
Joe Angel says
Thank you for sharing this and the other recipes. I shall try your Rummaniyyeh, since we have some eggplant that we harvested from our garden.
لك جزيل الشكر
Wafa Shami says
Hi Joe, thank you for your note, I hope you will enjoy the rummaniyeh. Sahtain.