Rummaniye is a Palestinian stew made with three key ingredients, green or brown lentils along with chopped eggplant and pomegranate molasses. Not only the fact that, the three ingredients are my standalone favorites, but also the idea of incorporating fruits in a recipe has always thrilled me. So, when I came across this recipe I was instantly excited to try it. I must say, this has since then been my top favorite vegan, simple yet flavorful dishes. The sizzling fried garlic and green chilies in hot olive oil (tadka as I like to call it) tossed in at the end, just elevates the taste to the next level. It can be eaten alone or can be served with Pita bread (khubz).
Rumman is the Arabic word for pomegranate. Rummaniye is a traditional recipe from Jaffa in Palestine. When Palestenians were displaced from there, they carried this recipe to Gaza which is very popular for its Rummaniye now. Pomegranate is very popular across the Arab world and other Islamic countries as it is considered as one of the fruits of Paradise and symbolises health, prosperity, blessings and abundance. With this recipe I hope and pray for peace and victory to the people of Gaza along with abundant prosperity forever.
In this recipe I have used green lentil( below picture for reference). You can also use brown lentil as well. Since the lentil has a light green skin on it, the health benefits are immense.Some health benefits of green lentil are:
-Strengthens muscle structure.
-Lowers cholesterol.
-Supports heart health and digestive system.
-Good for nervous system and diabetes.
-Helps in weight loss.
-Fights cancer.
-Let’s get started with the recipe.
1. Cover and boil 1 cup green lentils and 1 tsp crushed cumin in 5 cups of water, for about 15 mins or until the lentils have softened.
2. Add one large, peeled and chopped eggplant to the lentil mixture, along with a tsp of salt. Cover and allow to simmer for another 25 mins on medium heat.
3. Mix 1/4th cup lemon juice with 1 tbsp flour and 2 tbsp pomegranate molasses, stir and allow to simmer for 5 mins.
4. In another saucepan, heat olive oil, add 5-6 crushed garlic cloves and chopped green chillies. Allow them to turn golden brown as you stir. Pour it over the lentil-eggplant stew. Stir well. Check seasoning.
5. Place in serving bowl and top it with a garnish of chopped parsley leaves and pomegranate kernels. Generously drizzle over with Olive oil. Serve with khubz.( pita bread)
Ingredients
- Green lentil- 1 cup
- Water- 5 cups
- Crushed cumin seeds- 2tsp
- Eggplant- 1 large size
- Lemon juice or sour pomegranate juice- 1/4 cup
- Wheat flour- 1tbsp ( use cornflour for gluten free option)
- Pomegranate molasses- 2tbsp
- Garlic cloves- 4-5(crushed)
- Green chillies- 4(chopped) more or less as desired
- Olive oil- 2tbsp( to fry garlic)
- Pomegranate kernels- for garnish
- Parsley leaves- chopped for garnish
- Olive oil to drizzle before serving.
Directions
- 1Cover and boil 1 cup green lentils and 2tsp crushed cumin in 5 cups of water, for about 15 mins or until the lentils have softened.
- 2Add one large, peeled and chopped eggplant to the lentil mixture, along with a tsp of salt. Cover and allow to simmer for another 25 mins on medium heat.
- 3Mix 3/4th cup lemon juice with 1 tbsp flour and 2 tbsp pomegranate molasses, stir and allow to simmer for 5 mins.
- 4In another saucepan, heat olive oil, add 5-6 crushed garlic cloves and chopped green chillies. Allow them to turn golden brown as you stir. Pour it over the lentil-eggplant stew. Stir well. Check seasoning.
- 5Place in serving bowl and top it with a garnish of chopped parsley leaves and pomegranate kernels. Generously drizzle over with Olive oil. Serve with khubz.( pita bread)
