Lentil, Eggplant and Pomegranate Stew (Rummaniyeh)
A deep, tangy stew from the Tyre region of South Lebanon, where brown lentils and golden fried eggplant meet tahini and pomegranate molasses in a thick, brick-red broth. Garlic and fresh cilantro, crushed into a fragrant paste, tie it all together.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the lentils
Put the lentils and water in a large, heavy pot and bring to a boil, skimming off any foam. Lower the heat and simmer, partly covered, for about 25 minutes, until the lentils are tender but still hold their shape.
- 250 g lentils
- 2 litres water
✅ Done when: the lentils are soft when pressed but not mushy, and still swimming in plenty of broth
Salt the eggplant
Peel the eggplants in alternating strips, leaving some skin on for structure, then cut into 2 cm cubes. Toss with the salt and set in a colander for 15 minutes; this draws out bitterness and extra moisture so the eggplant fries golden instead of soaking up oil.
- 2 large (900 g) eggplants
- 1 tbsp salt
✅ Done when: the eggplant has released beads of dark liquid and feels slightly softer
Fry the eggplant
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Make the garlic paste
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Add the rice
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Combine and simmer
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Rest and serve
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Cook the lentils
Put the lentils and water in a large, heavy pot and bring to a boil, skimming off any foam. Lower the heat and simmer, partly covered, for about 25 minutes, until the lentils are tender but still hold their shape.
- 250 g lentils
- 2 litres water
✅ Done when: the lentils are soft when pressed but not mushy, and still swimming in plenty of broth
Salt the eggplant
Peel the eggplants in alternating strips, leaving some skin on for structure, then cut into 2 cm cubes. Toss with the salt and set in a colander for 15 minutes; this draws out bitterness and extra moisture so the eggplant fries golden instead of soaking up oil.
- 2 large (900 g) eggplants
- 1 tbsp salt
✅ Done when: the eggplant has released beads of dark liquid and feels slightly softer
Fry the eggplant
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Make the garlic paste
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Add the rice
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Combine and simmer
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Rest and serve
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The Story Behind the Dish
Rummaniyeh comes from the area around Tyre, one of the ancient port cities of the Lebanese coast, where pomegranates and lentils have long been part of the local pantry. It belongs to a family of hearty, humble stews built on lentils and vegetables, flavoured with whatever sour or fragrant ingredients a household had on hand.
The stew's name comes from the Arabic word for pomegranate, a nod to the pomegranate molasses that gives it its deep colour and tang. Over time it became closely associated with the South, where it is still cooked in home kitchens as a filling, meat-free meal, especially during fasting periods or simply as everyday comfort food.
⭐ Why It's Famous
It is known as one of the signature dishes of Tyre and the South, prized for its unusual combination of lentils, fried eggplant, tahini and pomegranate molasses, which gives it a sour, nutty depth unlike most other Lebanese stews.
💡 Fun Fact
Many Lebanese families consider rummaniyeh to taste even better the next day, once it has had time to rest and the flavours have melded together.
Tyre (Sour), a port city in South Lebanon
33.27°N, 35.20°E
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