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Rummaniyeh
Lentil and Eggplant Stew
A hearty and tangy vegan stew from Jordan, featuring tender lentils and eggplant simmered in a flavorful broth of pomegranate juice, molasses, and garlic. This dish is known for its unique sweet and sour profile.
đ§ Ingredienser
- 1 cup Brown or green lentils(rinsed)
- 4 cups Water
- 1 large Eggplant(peeled and cut into cubes)
- 0.75 cup Sour pomegranate juice
- 0.5 cup Lemon juice
- 2 tablespoons Sour pomegranate molasses
- 4 cloves Garlic cloves(crushed)
- 2 tablespoons Olive oil
- 1 tablespoon Flour or cornstarch(for thickening)
- 2 teaspoons Cumin powder
- 0.5 teaspoon Salt(or to taste)
- Jalapenos or green chili(optional, for heat)
đšâđł Instruktioner
- 1
Place the rinsed lentils in a saucepan and cover with water. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes until lentils are softened but not fully cooked.
â±ïž 15 minutes - 2
While lentils are simmering, peel and cube the eggplant. Add the eggplant to the pot with the lentils. Stir in salt and cumin. Cover and continue to simmer over medium heat for another 15-20 minutes, or until eggplant is tender.
â±ïž 20 minutes - 3
In a small skillet, heat the olive oil over medium heat. Add the crushed garlic (and optional chili) and sauté until golden brown.
â±ïž 3 minutes - 4
Pour the sautéed garlic mixture into the lentil and eggplant stew. Stir in the sour pomegranate juice, lemon juice, pomegranate molasses, and flour (or cornstarch) mixed with a little water to form a slurry.
đĄ Proffstips: Mixing the flour/cornstarch with water beforehand prevents lumps. - 5
Stir everything together and let it simmer for another 5-10 minutes, allowing the flavors to meld and the stew to thicken.
â±ïž 10 minutes - 6
Adjust salt to taste. Serve hot.
đĄ Proffstips: Rummaniyeh is often served with a side of rice or crusty bread.
đĄ Proffstips
- âFor a gluten-free option, use cornstarch instead of flour.
- âIf you can't find sour pomegranate juice, you can use regular pomegranate juice and add a bit more lemon juice for tanginess.
- âThe stew can be made ahead of time and reheated; the flavors often deepen overnight.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced tomatoes to the stew for extra flavor and texture.
- For a richer taste, a tablespoon of tahini can be added in the last few minutes of cooking.