A deconstructed Middle Eastern pastry filling served as a warm stew with lemon.
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Heat two tablespoons of olive oil in a large skillet over medium heat and sear the paneer cubes until golden brown on all sides, then remove and set aside.
In the same skillet, add the remaining oil and sauté the diced onions until translucent and soft, approximately 5 minutes.
Add the minced garlic, cumin, and sumac to the onions, stirring for 1 minute until the spices become fragrant.
Gradually add the chopped spinach to the pan in batches, stirring constantly until wilted and the volume has significantly reduced.
Pour in the vegetable broth and pomegranate molasses, stirring to scrape up any browned bits from the bottom of the pan.
Return the seared paneer to the skillet and simmer the mixture gently for 5-7 minutes until the liquid reduces into a thick, stew-like consistency.
Stir in the fresh lemon juice and season generously with salt and black pepper to balance the tartness of the sumac.
Garnish with toasted pine nuts and serve warm in bowls, ideally with toasted pita bread on the side.
