Harak Osbao | Syrian Lentil Pasta with Pomegranate Molasses

Cut half the onion into paper-thin julienne strips. Heat the sunflower oil and fry the onion over medium heat, stirring occasionally, until deep golden. Remove with a slotted spoon and spread on paper towels. The onion will firm up and crisp as it cools; it is normal for it to look soft in the oil.

Add the pasta directly to the lentils and cook, stirring occasionally. If the lentil water has reduced too much, add hot water. When the pasta is tender to the bite, visible liquid should remain in the pot because it will be absorbed as the dish rests.

Add the pomegranate molasses, salt, and black pepper and cook over low heat for 6 more minutes. The dish should thicken enough to coat the back of a spoon; a trail drawn through it should remain visible briefly. Taste: it should be distinctly tangy. Add another 15 ml if needed.

Remove from the heat and let it cool until warm; harak osbao is eaten warm, not hot. Spread it on a large platter and top with the crisp onions, remaining fresh cilantro, and pomegranate seeds. Add the crisp onions just before serving so they do not absorb moisture and soften.