Delicious GAZA Recipe: Lentil, Eggplant and Pomegranate Stew / Rummaniyeh #CookForPalestine

pomegranate juice

🥗Healthier: fresh pomegranate juice

💰Cheaper: cranberry juice

Fresh juice enhances flavor, while cranberry juice is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach offers nutrients, while dried parsley is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chicken pieces and brown on all sides, about 8-10 minutes.

Sprinkle in cinnamon, allspice, nutmeg, salt, and black pepper, mixing well.

Pour in pomegranate juice and enough water to cover the chicken.

Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until chicken is tender.

Remove chicken and set aside, allowing the sauce to reduce for 10 minutes.

Return chicken to the pot and stir to coat in the sauce.

Serve over cooked rice, garnished with pomegranate seeds and chopped parsley.

Cooking Techniques

Spice Level: