Rummaniyeh: Lentil & Aubergine Stew with Pomegranate & Tahini

Aubergine lentils Levantine Main Meal Olive Green Lentils Palestinian Pomegranate Molasses Stew Tahini Vegan

by Peter Grant May 26, 2026

A rustic Palestinian vegan stew of earthy lentils and tender aubergine, enriched with creamy tahini and tangy pomegranate molasses.

Rummaniyeh is a traditional Arab dish that perfectly balances savoury, tangy, and creamy textures. Served warm or at room temperature, it's a hearty meal best enjoyed scooped up with fresh flatbread.

Ingredients

200g Olive Green Lentils
1 large Aubergine, cubed
1 Onion, finely chopped
2 Garlic cloves, crushed
2 tbsp Olive Oil (plus extra for frying)
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Chili flakes (optional)
2–3 tbsp Pomegranate Molasses
2 tbsp Tahini
~700 ml Water or light stock
Salt & Black Pepper, to taste
Large handful Fresh Parsley, chopped
Optional Pomegranate seeds (to finish)

Method

Cook lentils: Simmer lentils in water for ~20 minutes until tender but holding shape. Set aside with some cooking liquid.
Fry eggplant: In a separate pan, fry aubergine in batches until browned and slightly charred. Set aside.
Cook base: In the same pan, cook onion until soft and golden. Add garlic and spices; cook until fragrant.
Combine: Add lentils with some liquid, then the eggplant. Simmer for 10–15 minutes.
Add tahini: Stir tahini with a little warm cooking liquid to loosen it first, then gently mix into the stew until it emulsifies and turns creamy.
Season & balance: Stir in pomegranate molasses. Adjust salt, pepper, and tang to your preference.
Finish: Fold in parsley and top with pomegranate seeds and an extra drizzle of olive oil or tahini. Serve with flatbread.

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