Straight off, I’ll be honest: I had great expectations from this recipe and was just as greatly disappointed. Rommaniya (الرمانية الفلسطينية) is an ancient Palestinian recipe merging a lot of my favorite ingredients: lentils, aubergines, lemon, garlic, pomegranate molasses, and fresh pomegranate.So what went wrong?? It just tasted so so wrong which is very unusual because many of my favorite foods are Palestinian (see musakhan, kunafa). So although this post has been sitting in the drafts folder for months, I decided to publish it just in case my taste buds have a unique aversion to rommaniya and everyone else might just love it.
7 cups water
1 tsp cumin
1 cup green/brown lentils
2 medium aubergines, cubed
3 cloves garlic, grated
2 tsp salt
1 tsp sumac
1 1/2 Tbsp flour
1/4 cup pomegranate molasses
1 lemon, juice
5 Tbsp olive oil
3 cloves garlic (again)
pomegranate seeds and parsley to decorate
Put them water, cumin, and lentils in a pot. Bring to a boil then reduce to a simmer until cooked (about 15-20 minutes).
Add to the pot the cubed aubergines and three cloves grated garlic; stir, and cook until the aubergines cubes are soft, another 10-15 minutes.
Stir in the salt and sumac.
In a cup, combine the flour, pomegranate molasses, and lemon juice and stir until smooth.
Add the lemon mixture to the pot of lentils, and stir for 5 minutes until thickened.
In a small pan, cook the remaining 3 cloves garlic in the olive oil until fragrant. Stir into the lentil mixture.
To serve, top the rommaniya with fresh pomegranate arils and parsley leaves.
May be consumed warm or room temperature.