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
Scale
- 1 cup brown or green lentils
- 4 cups of water
- 1 large-size eggplant (globe or American eggplant) peeled and cut into cubes.
- 3/4 cup sour pomegranate juice
- 1/2 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
- 1/2 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.