Jamie Oliver 5 Ingredients Rummaniyeh is made with aubergines, garlic, baharat spice mix, dried brown lentils, and fresh pomegranate. This delicious vegetarian dish creates a hearty and flavorful dinner that takes about 1 hour to prepare and can serve up to 4 people.
It’s inspired by the traditional Palestinian recipe but made with fresh pomegranate for added ease and brightness.
This Rummaniyeh Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 aubergines (250g each)
- 4 cloves of garlic
- 1 tablespoon baharat spice mix
- 175g dried brown lentils
- 1 large ripe pomegranate
How To Make Rummaniyeh:
- Grill the aubergines: Quarter the aubergines and cook them for 6 minutes under a hot grill, turning regularly until softened and lightly charred. Roughly chop them and set aside.
- Fry the garlic: Peel and finely slice the garlic. In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Fry the garlic until lightly golden, then remove half to a plate for garnish.
- Cook the aubergines and lentils: Add half of the chopped aubergines to the frying pan with the remaining garlic and the baharat spice mix. Cook for a few minutes, then add the lentils and 1.5 liters of water. Stir well.
- Prepare the pomegranate: Halve the pomegranate and hold one half-cut side down over a bowl. Bash the back of it with a spoon to release the seeds. Squeeze out some juice and add it to the pan. Do the same with the other half, then simmer the mixture for 45 minutes, or until the lentils are tender.
- Finish and serve: Once the lentils are tender, add the rest of the chopped aubergine and most of the pomegranate seeds to the pan. Stir well, then season with salt and pepper to taste. Divide the mixture between plates, scatter with the crispy garlic and remaining pomegranate seeds, and drizzle with extra virgin olive oil if desired. Serve with pitta bread and fresh herbs.
Recipe Tips
- Choose firm aubergines: When selecting aubergines, make sure they are firm and smooth. This will help them cook evenly and avoid a mushy texture.
- Fry garlic gently: Fry the garlic on medium heat to avoid burning it. Burnt garlic can give a bitter taste, so keep an eye on it.
- Use fresh pomegranate: Fresh pomegranate seeds and juice will give the dish a bright, tangy flavor, so don’t substitute with bottled juice.
- Season towards the end: Add salt and pepper at the end of cooking to avoid the lentils becoming too salty as they simmer and reduce.
- Stir occasionally while simmering: Stir the lentils occasionally while simmering to ensure they cook evenly and don’t stick to the bottom of the pan.
How To Store & Reheat Leftovers
Storing: Place leftover Rummaniyeh in an airtight container and store in the fridge for up to 3 days.
Freezing: This Rummaniyeh can be frozen in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a pan over medium heat with a splash of water to loosen the lentils. Stir occasionally until heated through.
Nutrition Facts
- Calories: 200 kcal
- Fat: 5.2g
- Saturated Fat: 0.8g
- Protein: 12.8g
- Carbohydrates: 26.8g
- Sugars: 4.8g
- Salt: 0.2g
- Fibre: 5.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Winter Greens Gnocchi
- 5 Ingredients Aubergine Flatbreads
- 5 Ingredients Kafteji
- 5 Ingredients Cucumber Fritters
Jamie Oliver 5 Ingredients Rummaniyeh
Description
Jamie Oliver 5 Ingredients Rummaniyeh is made with aubergines, garlic, baharat spice mix, dried brown lentils, and fresh pomegranate. This delicious vegetarian dish creates a hearty and flavorful dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Grill the aubergines: Quarter the aubergines and cook them for 6 minutes under a hot grill, turning regularly until softened and lightly charred. Roughly chop them and set aside.
- Fry the garlic: Peel and finely slice the garlic. In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Fry the garlic until lightly golden, then remove half to a plate for garnish.
- Cook the aubergines and lentils: Add half of the chopped aubergines to the frying pan with the remaining garlic and the baharat spice mix. Cook for a few minutes, then add the lentils and 1.5 liters of water. Stir well.
- Prepare the pomegranate: Halve the pomegranate and hold one half-cut side down over a bowl. Bash the back of it with a spoon to release the seeds. Squeeze out some juice and add it to the pan. Do the same with the other half, then simmer the mixture for 45 minutes, or until the lentils are tender.
- Finish and serve: Once the lentils are tender, add the rest of the chopped aubergine and most of the pomegranate seeds to the pan. Stir well, then season with salt and pepper to taste. Divide the mixture between plates, scatter with the crispy garlic and remaining pomegranate seeds, and drizzle with extra virgin olive oil if desired. Serve with pitta bread and fresh herbs.
Notes
- Choose firm aubergines: When selecting aubergines, make sure they are firm and smooth. This will help them cook evenly and avoid a mushy texture.
- Fry garlic gently: Fry the garlic on medium heat to avoid burning it. Burnt garlic can give a bitter taste, so keep an eye on it.
- Use fresh pomegranate: Fresh pomegranate seeds and juice will give the dish a bright, tangy flavor, so don’t substitute with bottled juice.
- Season towards the end: Add salt and pepper at the end of cooking to avoid the lentils becoming too salty as they simmer and reduce.
- Stir occasionally while simmering: Stir the lentils occasionally while simmering to ensure they cook evenly and don’t stick to the bottom of the pan.
Jamie Oliver 5 Ingredients Rummaniyeh