Rummaniyya means ‘pomegranatey’ in Arabic. It can refer to a dish either garnished lightly with pomegranate seeds or, as here, made rich and tart from an abundant use of pomegranate molasses in the cooking sauce. This is great as a main, served with lots of bread to dip into the juices, or as part of a mezzeh spread. Leftovers are also lovely for breakfast, with a poached or fried egg on top.
Getting ahead: This keeps well in the fridge, for up to 3 days, ready to be warmed t