Rummaniyeh (Lentil Eggplant Stew)

Heat half a cup of olive oil in a medium pan. Fry the onions until they turn golden brown. Use a slotted spoon to transfer the onions to paper towels, draining excess oil. Keep the fried onion aside.

In a pot on medium heat, combine the lentils and 3 cups of cold water, and season with cumin powder.  Bring the liquid to a boil, reduce the heat and allow to simmer for about 10 minutes, ensuring the lentils remain semi-cooked.

Peel the eggplants in vertical strips from the stem end to the bottom, ensuring you alternate between peeled and unpeeled sections around the entire circumference of the eggplant. This will give it a striped appearance. Cut the eggplant into cubes.  Add the cubed eggplants to the pot with the lentils and continue simmering until the eggplants have softened.

Using a mortar and pestle, grind the dill seeds, salt, garlic, and chili pepper into a fine texture. In a small pan, heat some olive oil and fry this garlic and spice mix on low heat until it gently browns. Set aside.

In a separate bowl, blend the pomegranate molasses, tahini, and flour with ½ cup of water. Slowly introduce this pomegranate mixture to the lentils, stirring consistently until they boil together. Add the sugar, and season with salt and pepper. Incorporate half of the fried onions and the fried garlic and spice mix.

If the lentil mixture becomes too thick, slowly add boiling water to achieve the desired consistency. Taste and add more pomegranate molasses if needed. Adjust the seasoning to your preference.

Serve the Rummaniyeh in a large shallow serving dish. Garnishing with the remaining fried garlic and spice mix, fried onions, pomegranate jewels and fresh parsley. This dish can be enjoyed hot or cold with flatbread on the side. Enjoy!