Eggplant and dark lentils are such a paring! We loved them here – this is an extraordinary dish – and we love them in this recipe. When the eggplant is cooked with the lentils it becomes very silky and simply melts into them. This is the joy of Rummaniyeh.
Pomegranates also feature strongly in Rummaniyeh. In fact, Rumman means pomegranate, so this dish’s name, Rummaniyeh, means pomegranatey. Pomegranates are cherished in Palestine – they are an integral part of Palestinian eating, and are regarded as a symbol of abundance and prosperity. The cheap and easy recipe uses rich, sweet-tart pomegranate molasses and pomegranate kernels (when in season), for a tangy stew in which the eggplants melt into the lentils as they gently simmer. Crispy onions, fried garlic, zingy lemon juice, pomegranate molasses, hot chilli and generous amounts of olive oil are added, to create layers of flavour and transform the primary ingredients.
Today’s recipe had its genesis in the one in Falastin by Tamini. I made some adjustments to make it simpler, with more lentils, and also to get that simmered silkiness of the eggplants.
Eat warm or at room temperature with pitta or tafoon (Middle Eastern flatbread) and a chopped salad. I like a bowl of spiced yoghurt with it. You can serve Rummaniyeh at any time, but it is especially good for breakfast!
Similar recipes include Lentil Stew with Eggplants, Lentil Salad with Pomegranate Molasses, and Walnut and Pomegranate Dip.
Browse all of our recipes from Falastin, and all Eggplant dishes.
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The joy of life in Autumn is definitely lead by figs. Poaching, grilling and salads feature strongly, and I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.
All sorts of things go well with figs – cinnamon, star anise, for example. Nuts. Orange. Almond butter. In this recipe we are using pomegranate molasses for a marinade then a rich, sticky sauce, orange peel and thyme.
Need I mention that this deliciousness is the product of Ottolenghi from his book Plenty More. We are slowly cooking our way through this book, but he keeps putting out new ones so fast we can’t keep up! :). We will often massage his recipes to suit what is cost effective locally, and what is in my garden, pantry and kitchen at the time. We haven’t played with this one, but you can check his original recipe in his books or on his site.
Similar recipes include Boozy Baked Figs, Baked Figs with Cheese and Honey, and Baked Figs with Thyme.
Browse all of our Fig recipes and all of our dishes from Plenty More. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.
Continue reading “Grilled Figs with Pomegranate Molasses and Orange Zest”
I have a few loved recipes where beans are baked in stock and a drizzle of oil. We make them all Winter because they are so easy to make, so delicious, and they can accompany almost anything. Both the Italians and the Greeks are specialists at baking beans.
In this recipe we use Lima beans as a substitute for Gigantes which we cannot get locally. They have a shorter cooking time, so if you are lucky enough to have true Gigantes, cook for a little longer.
We have used our home made molasseses in this dish and love it with our home made pomegranate molasses and our quince molasses. I have used Hawaiian Chilli Water too. Use Grape Molasses if you have it for an authentic Greek touch, or try other available types – date molasses or even tamarind molasses. When the molasses has been too sweet I have added sour grapes from Mediterranean and Middle Eastern stores. Each variation will give the beans a different flavour, so you will never get bored with this dish. Diane Kochilas, in her book Ikaria, says she has made this dish with pine honey and orange juice! Diane is my go-to person for Greek recipes.
Similar recipes include Lima Beans Baked with Spinach and Feta, Tuscan Beans Baked with Sage and Lemon, and Spicy Baked Butter Beans.
Browse all of our Lima Bean recipes and all of our Pomegranate Molasses dishes. Or explore our Mid Winter recipes.
Continue reading “Gigantes or Lima Beans Baked with Tomatoes and Pomegranate Molasses”
This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.
This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.
Similar recipes include White Bean and Sun Dried Tomato Dip/Spread, Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.
Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.
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We are quite into roasted Brussels Sprouts now – we have eaten more sprouts this year than in total since childhood. I have never really enjoyed Brussels Sprouts as my Mother, bless her cotton socks, overcooked them. Boiled, grey and soggy, and not a drop of lemon juice. Sigh. Brussels Sprouts should never go near water.
This year we discovered roasted Brussels Sprouts (and raw Brussels Sprouts, but that’s another story). They make great snacks too – we will eat them at any time of the day – fingers can be used.
Today we roast them tossed with pomegranate molasses. Deee- vine. The sweet-tart of the molasses against the bitter of the brussels sprouts is very special.
Similar recipes include Roasted Brussels Sprouts with Preserved Lemon, Brussels Sprouts with Caramelised Garlic and Lemon Peel, Brussels Sprouts Baked with Yoghurt, Walnut and Pomegranate Dip, Brussels Sprouts Slaw, Brussels Sprouts Risotto, and Brussels Sprouts Salad.
Browse all of our Brussels Sprouts recipes and explore our Late Autumn dishes.
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In the Middle East and places like Afghanistan and Turkey, Pomegranates are all the rage, and the pairing of olives, pomegranate and nuts is rather common as you get closer to the Mediterranean. We have used Pomegranates with Walnuts and Pistachios before, with just Walnuts, with Hazelnuts, and today we use just Pistachios. This one is a herbaceous salad, and absolutely divine.
The dressing has the Middle Eastern spice, Golpar, in the dressing. This is available from Middle Eastern and Afghan groceries. You might need to buy the seeds (they look like lacy butterfly wings) and grind your own. It is a beautiful spice, but if you can’t find it, leave it out.
Similar recipes include Cucumber and Pomegranate Salad, Roasted Cauliflower and Hazelnut Salad with Molasses, Burghul Salad with Olives, Hazelnuts and Pomegranates, and Tomato and Pomegranate Salad.
Browse all of our Pistachio dishes, Pomegranate recipes and our recipes using Olives. All of our Salads are here. Or explore our Early Summer collection of recipes.
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I had been in a conference and training for 12 hours a day for a full 5 days and was yearning for fresh food, sunshine and exercise. The food part was easy, a large bowl of lentil salad with pomegranate molasses and cumin and lots of fresh herbs.
This is a quick and easy salad, once the lentils are cooked. You will love it.
Similar recipes include Horse Gram Salad with Feta and Tomatoes, Puy Lentil Stew with Eggplant, Spicy Beluga Lentils, Brown Lentil Sprouts Sundal, Puy Lentils with Asparagus and Watercress, and Easy White Bean Salad.
Browse all of our Lentil Salads, and explore our Mid Spring dishes.
Continue reading “Black, Brown or Green Lentil Salad with Pomegranate Molasses”
With some itsy bitsy tomatoes in hand, looking more like jelly beans than tomatoes, we made a Tomato and Walnut Salad with Pomegranate Molasses Dressing. A perfect choice, as we had made our own Pomegranate Molasses, and had whole walnuts sitting on the kitchen bench. You can of course, purchase pomegranate molasses – I find the Middle Eastern shops have the best ones.
It was Lucy’s recipe, from Nourish Me, that we went to for inspiration. It’s a pretty easy salad – take some juicy tomatoes, and make an interesting dressing with garlic, cinnamon and pomegranate molasses. Pretty good, as all of Lucy’s recipes are.
Similar recipes include Quick Tomato Salad with Mustardy Mayo, Tomato Salad with Balsamic and Marjoram, and Tomato and Pomegranate Salad.
Why not browse all of our Tomato Salad recipes? Or, if you have the courage, all of our many many Salad dishes. Or take some time to explore our Mid Autumn collection of recipes.
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This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.
It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.
Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.
Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.
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In this memorable salad from Ottolenghi and Tamimi’s Jerusalem, roasted Cauliflower, Celery and Hazelnuts are combined with Pomegranate, fresh Parsley, and warming spices. A sweet-tart vinaigrette finishes it off.
When we roast cauliflower, we make a whole lot, often 2 – 3 trays, and it is used for Cauliflower Soup, Crispy Cauliflower with Tahini Yoghurt Dressing, and this salad. Roasted cauliflower is one of the best ways to use this gorgeous winter vegetable.
Similar recipes include Roasted Whole Cauliflower with Green Tahini Dressing, Burghul and Cauliflower Salad with Hazelnuts, Cauliflower Roasted in Olive Oil, Indian Style Roasted Cauliflower, Roasted Cauliflower, Grape and Cheddar Salad, and Slow Cooked Cauliflower with Spices and Lime.
Browse all of our Cauliflower recipes, all of our Ottolenghi dishes and all of our Salads. Or explore our Early Spring recipes.
Continue reading “Roasted Cauliflower and Hazelnut Salad with Pomegranate”