Pomegranate-cooked lentils and aubergines

Name: Pomegranate-cooked lentils and aubergines (Rummaniyya)
Yield: Serves four as a main (along with some rice or bread) or six as a mezzeh or side
Cuisine: Palestinian
Ingredients: 2 red chillies, thinly sliced, with seeds; 1½ tsp fennel seeds (or dill seeds, if you have them), roughly crushed in a pestle and mortar; 1 green chilli, deseeded and finely chopped; 1 tbsp ground cumin; 4 tbsp pomegranate molasses (80 g); 2 tbsp lemon juice; 1 tsp ground coriander; 1 tbsp cornflour; Salt and black pepper; About 400 ml vegetable oil, to fry; 1 tbsp tahini; 5 g parsley, roughly chopped; 40 g pomegranate seeds; 2 large onions, thinly sliced (300g); 2 tbsp cornflour; 2 aubergines, cut into 3cm dice (500g); 150 g green or brown lentils; 60 ml olive oil, plus 1½ tbsp extra to serve; 4 garlic cloves, crushed

Rummaniyya

Preparation info

Serves
four
as a main (along with some rice or bread)

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

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

Ingredients

Asia
Palestine
Main course
Starter
Vegan
Breakfast
Gluten-free

Ingredients

Method