From: Zaitoun p. 144
Tags: middle eastern, vegetarian
Last Made: Feb. 5, 2025
Scott:
Ana:
Alex:

Ingredients

  • rice
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cup lentils
  • 1 lb eggplant (2 large)
  • 1/3 - 1/2 cup unsweetened pomegranate molasses
  • 1 Tbs sumac
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbs extra virgin olive oil + extra
  • 2 shallots
  • olive oil
  • 5 cloves garlic, crushed
  • 10 g (3 Tbs) mint leaves, chopped
  • 10 g (3 Tbs) parsley, choped
  • pomegranate seeds

Steps

Toast cumin and coriander seeds in dry pan until they start popping. Grind. Cook lentils and spices in 4 cups water. Simmer 15 min. Meanwhile, start cooking rice. Add eggplant to lentils, 1/3 cup pomegranate molasses, sumac, salt, pepper, extra virgin olive oil. Simmer 20 min. Meanwhile, saute shallots until soft and golden. Add garlic for a few min. Mash eggplant into lentils with wooden spoon. DO THIS BY HAND and don't over-do it. If too dry, add a bit of water. Add shallots and garlic, herbs. Simmer 5 min. Add additional pomegranate molasses to taste Serve over rice with additional herbs on top.

Comments

    scott @ Dec. 20, 2020, 8:31 a.m.
    Don't over-mash