Rummaniyeh (Jaffa & Gaza Tangy Green Lentil, Eggplant, Pomegranate & Garlic-Cilantro Stew) – Authentic Palestine Recipe
Historic Palestinian plant-based jewel uniting tender lentils and eggplant in a tart, ruby pomegranate-and-garlic broth.
- Country of Origin
- 🇵🇸 Palestine (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Brown/green lentils, Cubed purple eggplant, Ruby pomegranate seeds, Tangy pomegranate molasses and lemon juice, Sizzled garlic and cilantro (dakka)
Ingredients for Rummaniyeh (Jaffa & Gaza Tangy Green Lentil, Eggplant, Pomegranate & Garlic-Cilantro Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) brown/green lentils, prepped into bite-sized pieces
- 1.5 cups cubed purple eggplant, washed and trimmed
- 1 cup ruby pomegranate seeds
- 1 medium onion and 3 cloves garlic, finely minced with tangy pomegranate molasses and lemon juice
- 1.5 tbsp traditional Palestine seasoning (sizzled garlic and cilantro (dakka), cumin, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tangy pomegranate molasses and lemon juice for 3–4 minutes until fragrant.
- Stir in sizzled garlic and cilantro (dakka), cumin, olive oil and toast for 45 seconds to release the essential oils of Palestine's kitchen.
- Add brown/green lentils and cubed purple eggplant, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in ruby pomegranate seeds, adjust seasoning, and ladle steaming hot into deep bowls.