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Syrian-Style Pasta and Lentils with Pomegranate Molasses

4 to 6 Servings

1¼ hours 40 minutes active

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This is our take on a classic Syrian dish called harak osbao. Brown lentils simmered with caramelized onions and a few spices make an earthy base in which fresh pasta is cooked, adding a silkiness to the dish. Sweet, sour and fruity pomegranate molasses (and pomegranate seeds, if using) and chopped fresh cilantro lift and brighten what might otherwise be a dish heavy with starchiness. Some versions of harak osbao are garnished with pieces of crisp fried flatbread that add a satisfying contrast in texture. We borrowed an idea from cookbook author and Middle Eastern food authority Anissa Helou, who suggests frying fresh pasta until crisp, then scattering the pieces on top just before serving.

4 to 6

Servings

Tip

Don’t overcook the lentils, but don’t undercook them, either. Add the untoasted pasta to the skillet when the lentils are fully tender but retain their shape; once the pasta goes in, the lentils won’t soften much more. Also, make sure to add only half of the cooked onion to the skillet with the untoasted pasta. The remainder goes on as garnish.

1¼ hours

40 minutes active

Ingredients

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 9

    ounce container fresh fettuccine, noodles cut in half crosswise

Directions

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