A vibrant Gazan stew of red lentils cooked with pomegranate molasses, fresh dill, and garlic, finished with crispy fried onions. The sweet-tart depth of pomegranate makes this humble lentil dish extraordinary.
Ingredients
1.5 cups red lentils
1 cup pomegranate seeds
3 tbsp pomegranate molasses
1 bunch fresh dill, chopped
4 cloves garlic, minced
2 large onions, thinly sliced
3 tbsp olive oil
1 tsp cumin
1/2 tsp chili flakes
4 cups water
Salt to taste
Vegetable oil for frying onions
Instructions
1Rinse red lentils thoroughly. Bring to a boil in 4 cups of water, then reduce heat and simmer for 20 minutes until lentils are completely soft.
2Fry sliced onions slowly in vegetable oil until deeply golden and crispy, about 15 minutes. Set half aside for garnish.
3Add the remaining fried onions, garlic, cumin, and chili flakes to the lentils. Stir in pomegranate molasses and cook 10 more minutes.
4Stir in the chopped dill and half the pomegranate seeds. Adjust seasoning with salt and more pomegranate molasses if needed.
5The stew should be thick and porridge-like. If too thick, add a splash of water; if too thin, simmer uncovered to reduce.
6Serve in bowls, topped with the reserved crispy onions, remaining pomegranate seeds, and a drizzle of olive oil.
Did You Know?
Palestinian grandmothers say the secret to great rummaniyyeh is patience — the lentils must be stirred slowly and lovingly until they become silky.