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Syrian-Style Pasta and Lentils with Pomegranate Molasses
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
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
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¼
cup extra-virgin olive oil, plus more to serve
-
1
9-ounce container fresh fettuccine, noodles cut in half crosswise
Directions
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01In a 12-inch skillet, combine the oil and about a quarter of the pasta. Cook over medium-high, stirring often, until the pasta is crisp and golden brown, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a medium bowl, breaking any pieces that are very long; set aside.
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