Rummaneyye
Rummaneyye is a tangy pomegranate-lentil and eggplant stew with garlic, olive oil, and herbs. Pomegranate molasses gives the thick bowl a ruby-brown gloss and sharp finish.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Simmer lentils until tender while roasting or sauteing eggplant chunks separately.
Fry onion and garlic in olive oil with cumin until aromatic.
Combine lentils, eggplant, pomegranate molasses, and enough cooking liquid for a thick stew.
Simmer until glossy and balanced between earthy and tart.
Finish with cilantro, pomegranate seeds, and flatbread for scooping.
π· Perfect Pairings
Complete your meal with these
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