Rummaniyeh - Lentil and Eggplant Stew

Rummaniyeh is a traditional Palestinian dish, in my home we call it habet rummaneh.  The dish consists of lentils and eggplants cooked in pomegranate juice. It's a tangy, vegan full of flavor dish that takes little effort to make.

What is Habet Rumaneh?

It is a traditional Palestinian dish, that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that can be eaten alone or with flatbread (khubez) or a side of salad. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic all soaked up in the cooked eggplant and lentils.

Ruman is the Arabic meaning of pomegranate and habet is a seed of pomegranate. In the Middle East, there are two types of pomegranates, one is sweet, and the other is sour. The juice of the sour fruit is the one used in this recipe.

The origin of this dish comes from the coastal areas in historical Palestine, Lid, Ramleh, and Yaffa where my parents are originally from. Every fall my mom makes this dish using fresh pomegranates which are only available during this time of the year! This dish is very popular at our house, when my mother makes it, she feeds the entire family and shares it with her friends and neighbors.

Fresh lemon juice mixed with sour pomegranate molasses can be used as a substitute for sour pomegranate juice. The tangy taste coming from the lemon and pomegranates gives this dish that extra kick of flavor.

Pomegranates are important to Palestinians and are regarded across the Middle East as a symbol of abundance and prosperity. During the season you'll find street carts filled with fresh pomegranates, that offer freshly squeezed juice.

This is an easy and full-of-flavor dish. The main ingredients are lentils, eggplants, and garlic with pomegranate or lemon juice.

Brown lentils are gently simmered with eggplants, which melt slowly into the mix as it simmers, then the lemon juice (and/or pomegranate juice), and the pomegranate molasses is added. The fried crushed garlic in olive oil mixed with some hot green chili is integrated as the last step into the mixture, which gives that dish that garlicky flavor.

This recipe for habet rummaneh shouldn’t take longer than 20 minutes to prepare. It can be served at room temperature, and either eaten alone or with bread khubez.

Rummaniyeh- Lentil Eggplant Stew

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• Author: Wafa Shami
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Cuisine: Middle Eastern
• Diet: Vegan

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Description

It is a traditional Palestinian dish, that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that can be eaten alone or with flatbread (khubez) or a side of salad. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic all soaked up in the cooked eggplant and lentils.

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Ingredients

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• 1 cup brown or green lentils
• 4 cups of water
• 1 large-size eggplant (peeled and cut into cubes)
• ¾ cup lemon juice or pomegranate juice
  
• 2 tablespoons sour pomegranate molasses
• 4-5 garlic cloves (crushed)
• 2 tablespoon olive oil
• 1 tablespoon flour (or corn starch as a gluten free option)
  
• 2 teaspoons cumin powder
• Jalapenos (Optional)
• salt

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Instructions

1. Place the lentils with water in a saucepan, bring to the boil cover and then continue to boil for 10-15 minutes until lentils are softened.
2. Add eggplant over lentils, salt and cumin, cover the pot and lower the heat to medium. Let it simmer for another 25 minutes.
3. Mix flour with lemon juice and pomegranate molasses and pour over the pot, mix well and let it cook for another 5 minutes.
4.  In a separate skillet heat olive oil, add crushed garlic and green chili (optional), keep stirring until golden brown, then pour over the pot.
5. Place in serving bowls, garnish with pomegranate seeds, parsley and a drizzle of olive oil.
6. Serve at room temperature, with a side of salad and/or flatbread.

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Notes

Additional tips:

• Turn this recipe gluten-free by replacing the flour with cornstarch.
• This recipe can be made all year long, using lemon juice and pomegranate molasses.
• If you happen to have sour pomegranate juice, use one cup and also add ½ cup of fresh lemon juice. No need to add any pomegranate molasses in this case.
• This dish is full of nutrients and flavor that suits the entire family even little kids.