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Pomegranate-Cooked Lentils and Aubergines Rummaniyya

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Pomegranate-Cooked Lentils and Aubergines Rummaniyya Pomegranate-cooked lentils and aubergines Rummaniyya Rummaniyya means ‘pomegranatey’ in Arabic. It can refer to a dish either garnished lightly with pomegranate seeds or, as here, made rich and tart from an abundant use of pomegranate molasses in the cooking sauce. This is Serves four as a main (along great as a main, served with lots of bread to dip into the juices, or as part of a with some rice or bread) or six mezzeh spread. Leftovers are also lovely for breakfast, with a poached or fried as a mezzeh or side egg on top. Getting ahead: This keeps well in the fridge, for up to 3 days, ready to be 2 aubergines, cut into 3cm dice warmed through or eaten at room temperature. If you are making it ahead, (500g) just hold back on the onions: these can be stirred through as you warm up 60ml olive oil, plus 1½ tbsp extra the dish. to serve 150g green or brown lentils 4 garlic cloves, crushed 1 green chilli, deseeded and Preheat the oven to 220°C fan. finely chopped 1 tbsp ground cumin In a large bowl, mix the aubergines with 2 tablespoons of oil, ½ teaspoon salt 1½ tsp fennel seeds (or dill seeds, and a good grind of black pepper. Tip them on to a large parchment-lined if you have them), roughly baking tray (about 35 x 40cm), so that the aubergines are spaced well apart. crushed in a pestle and mortar Roast for 25 minutes, stirring once or twice throughout. Remove from the 1 tsp ground coriander oven and set aside. 1 tbsp cornflour 4 tbsp pomegranate molasses (80g) Rinse the lentils and put them into a medium saucepan with 1 litre of water. 2 tbsp lemon juice Bring to the boil on a high heat. Once boiling, reduce the heat to medium and 1 tbsp tahini simmer for 20 minutes, until the lentils are almost cooked. Drain the lentils Salt and black pepper over a bowl – you want to keep 350ml of the cooking liquid – and set both the lentils and liquid aside. Fried onions About 400ml vegetable oil, to fry To fry the onions, pour enough vegetable oil into a large sauté pan so it rises 2 large onions, thinly sliced (300g) 3cm up the sides of the pan. Mix the onions with the cornflour and, once the 2 tbsp cornflour oil is hot, carefully add the onions in batches. Fry for 6–7 minutes, stirring frequently to stop the onions sticking together, or until golden brown and To serve crisp (timing can vary quite a lot here, depending on the size of your batch 5g parsley, roughly chopped and the temperature of the oil). Using a slotted spoon, transfer the onions to a 40g pomegranate seeds wire rack lined with kitchen paper and sprinkle with a pinch of salt. Continue 2 red chillies, thinly sliced, with the remaining onions in the same way, then set aside. with seeds Wipe clean the pan (the oil can be reused for future frying) and add the remaining 2 tablespoons of olive oil. Place on a medium-high heat and add the garlic and chilli. Fry for 2 minutes, stirring frequently until the garlic is a light golden brown. Add the cumin, fennel and coriander and stir continuously for 30 seconds. Stir in the cornflour for a minute, then add the lentils, the 350ml of reserved cooking liquid, ¾ teaspoon of salt and plenty of pepper. Bring to the boil and cook for 5–6 minutes, stirring frequently until the liquid has thickened to the consistency of a thick porridge. Add the pomegranate molasses, lemon juice, tahini, all the aubergines and half the fried onions. Stir through, then remove from the heat. Either serve from the pan or transfer to a large shallow bowl. Sprinkle with the remaining onions, the parsley, pomegranate seeds and sliced chillies, and finish with a drizzle of olive oil. 176 Veggie Mains Extracted from FALASTIN: A COOKBOOK by Sami Tamimi and Tara Wigley (Ebury Press, RPP $49.99). Photography by Jenny Zarins. A ground-breaking Middle Eastern The food is the perfect mix of traditional cookbook from the co-author of and contemporary, with recipes that have Ottolenghi: The Cookbook and been handed down through the generations Jerusalem, and co-founder of the and reworked for a modern home kitchen, alongside dishes that have been inspired by innovative Ottolenghi delis. Sami and Tara's collaborations with producers and farmers throughout Palestine. ‘This lavish compendium of Palestinian recipes… photographed so vividly you can With stunning food and travel photography almost smell the freshly chopped parsley.’ The plus stories from unheard Palestinian voices, Times this innovative cookbook will transport you to this rich land. ‘a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly So get ready to laden your table with the contemporary… I really want to cook most delicious of foods – from abundant everything in this.’ Nigella Lawson salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed FALASTIN is a love letter to Palestine. An sweet treats – here are simple feasts to be evocative collection of over 110 unforgettable shared and everyday meals to be enjoyed. recipes and stories from the co-authors of These are stunning Palestinian-inspired dishes Jerusalem and Ottolenghi: The Cookbook, and that you will want to cook, eat, fall in love with Ottolenghi SIMPLE. and make your own. Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. SHOP NOW.
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