Saturday 28 November 2020


A half used bottle of pomegranate molasses, hiding at the back of my kitchen cupboard, inspired this utter flavour bomb of a recipe. 

Totally vegan, packed with warming spices and just about one of the best pasta dishes I have ever made, you may not have thought Syrian cuisine and pasta would go together but boy this is a full 10/10. 

Make it now, thank me later.



  • 500g tagliatelle
  • 4 tablespoons olive oil, plus extra for drizzling
  • 2 onions, finely sliced
  • 4 garlic cloves, finely chopped
  • 2 handfuls of chopped coriander leaves
  • 2 teaspoons dried mint
  • 2 cardamom pods, bashed
  • 1 teaspoon allspice
  • 1 teaspoon ground cumin
  • ½ teaspoon sumac
  • ¼ teaspoon ground cinnamon
  • 400g tin green lentils, drained and rinsed
  • 1 tablespoon tomato puree
  • 250ml vegetable stock
  • ½ lemon, juiced
  • 4 tablespoons pomegranate molasses
  • 50g pomegranate seeds
  • 60g walnuts, roughly chopped
  • Sea salt


  • Cook the pasta in a large pan of boiling water for about 7–8 minutes until al dente.
  • Meanwhile, heat half the oil in a large pan over a medium heat. 
  • Add half the onions and cook, stirring occasionally, for 8–10 minutes until golden.
  • Put the garlic and half the coriander into the pan and mix well. 
  • Add the dried mint, cardamom, allspice, cumin, sumac and cinnamon. 
  • Season with a good pinch of salt and mix well.
  • Tip the cooked pasta and drained lentils into the pan with the onion and add the tomato puree, stock, lemon juice and pomegranate molasses. 
  • Mix together really well. 
  • Cover, reduce the heat to low and cook for 5–6 minutes or until the pasta is beautifully tender. 
  • Meanwhile, heat the remaining oil in a small non-stick frying pan over a high heat and stir-fry the remaining onion for 6–8 minutes until really golden and crispy. 
  • Divide the pasta mixture between serving bowls and garnish each one with pomegranate seeds, walnuts, fried onions and the remaining coriander. 

No comments: