🍲⭐ Premium

Ragoût de lentilles, aubergine et grenade

Name: Ragoût de lentilles, aubergine et grenade
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: LB
Ingredients: 250 g brown or green lentils, rinsed; 2 litres water, plus more if needed; 2 large (about 900 g) eggplants; 1 tbsp salt, for the eggplant; 120 ml neutral oil (sunflower or light olive oil), for frying; 1 head (about 8 cloves) garlic, peeled; 1 tsp salt, for the garlic paste; 1 bunch (about 40 g) fresh cilantro, leaves and tender stems, finely chopped; 60 g short-grain rice, rinsed; 100 g tahini; 60 ml fresh lemon juice; 80 ml pomegranate molasses, plus more to taste; 1 tsp salt, to season the stew; 1/2 tsp ground black pepper; 1/4 tsp chili flakes or Aleppo pepper (optional); to serve pomegranate seeds; to serve olive oil, for drizzling; to serve flatbread

25m

Prépa

60m

Cuisson

Portions

Moyen

Difficulté

Un ragoût acidulé du sud du Liban, aux lentilles, aubergine frite, tahini et mélasse de grenade.

#lebanese#lentils#eggplant#pomegranate-molasses#tahini#tyre#stew#south-lebanon

Portions

6portions

Ingrédients

Nutrition

calories420

protein15g

carbs52g

fat17g

fiber13g

Par portion

Étapes

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

✅ C'est prêt quand : the lentils are soft when pressed but not mushy, and still swimming in plenty of broth

⏱25:00

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

✅ C'est prêt quand : the eggplant has released beads of dark liquid and feels slightly softer

⏱15:00

Fry the eggplant

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the garlic paste

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine and simmer

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the lentils

250 g lentils
2 litres water

✅ C'est prêt quand : the lentils are soft when pressed but not mushy, and still swimming in plenty of broth

⏱25:00

Salt the eggplant

2 large (900 g) eggplants
1 tbsp salt

✅ C'est prêt quand : the eggplant has released beads of dark liquid and feels slightly softer

⏱15:00

Fry the eggplant

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the garlic paste

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine and simmer

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Tyre (Sour), a port city in South Lebanon📅 An old dish of the southern Lebanese coast, passed down through generations🍲 LB

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.