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Rummaniyeh
Rummaniyeh: Gaza's lentil and aubergine stew soured with pomegranate, tahini and garlic-dill oil
Rummaniyeh, from rumman (pomegranate), is a Gazan autumn dish made when the pomegranates ripen: brown lentils and cubes of aubergine cooked to a thick, earthy stew, soured with pomegranate juice and molasses, enriched with tahini and finished with a sizzling oil of garlic, dill and chilli. It is eaten warm or at room temperature, scooped up with bread, and keeps well for days. Common mistake: adding the tahini over a high heat, where it seizes and turns grainy; stir it in off the boil. Chef's tip: fry the garlic and dill only until the garlic is pale gold; brown garlic tastes bitter against the sour fruit.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stew
For the garlic oil
To serve
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Method
0/6 doneStep 1: Simmer 9 oz brown lentils in 1.2 litres water for 20 minutes, until just tender.
20 minStep 2: Add 1 aubergine and 1 ½ tsp salt and simmer for 15 minutes more, stirring often, until the aubergine is soft and starting to melt into the lentils.
15 minStep 3: Stir in ¾ cup pomegranate juice, 2 tbsp pomegranate molasses and the 1 tbsp chickpea flour slurry and cook for 5 minutes, stirring, until the stew thickens to a spoonable porridge.
5 minStep 4: Take the pot off the heat and stir in 3 tbsp tahini until smooth and creamy.
Step 5: For the oil, warm 5 tbsp olive oil in a small pan over a medium heat, add 6 cloves garlic and fry until just pale gold, then add ⅔ oz fresh dill and 1 tsp red chilli flakes for 20 seconds.
3 minStep 6: Pour the sizzling oil over the stew. Serve warm or at room temperature with 3 tbsp pomegranate seeds and bread.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 18 g
- Carbs
- 50 g
- Fat
- 23 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rummaniyeh take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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