Skip to main content
LoginSign Up
Syrian-Style Pasta and Lentils with Pomegranate Molasses

Syrian-Style Pasta and Lentils with Pomegranate Molasses

By Courtney HillApril 25, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    40 minutes active
  • Rating

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.

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.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    9-ounce container fresh fettuccine, noodles cut in half crosswise

  • 1

    medium red onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • ¾

    cup brown lentils, rinsed and drained

  • 2

    teaspoons ground cumin

  • 1 ½

    teaspoons ground coriander

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • ¾

    cup lightly packed fresh cilantro, chopped

  • ½

    cup pomegranate seeds (optional)

Step 1

In 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.

Step 2

To the oil remaining in the skillet, add the onion and ½ teaspoon salt. Cook over medium-high, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a small bowl; set aside.

Step 3

Add 4 cups water to the skillet and bring to a boil over medium-high, scraping up any browned bits. Stir in the lentils, cumin, coriander and ½ teaspoon each salt and pepper. Cover, reduce to medium and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 32 to 36 minutes.

Step 4

Uncover, add 2 cups water and bring to a boil over medium-high. Stir in the untoasted pasta and half of the cooked onions. Cook, uncovered and stirring occasionally, until the pasta is tender and the lentil mixture is creamy, 5 to 8 minutes.

Step 5

Off heat, stir in the pomegranate molasses. Taste and season with salt and pepper. Transfer to a serving bowl and top with the remaining onion, the fried pasta, the cilantro and pomegranate seeds (if using).