Irkak ‘addas or ‘rushtayeh’ is a vegan Palestinian and Levantine dish as old as time. It’s a stew made of tender lentils, noodles, plenty of caramelized onion, lots of warm spices, fried garlic, cilantro, lemon, and pomegranate molasses. Wholesome, tangy, and deeply satisfying, it hits all the right spots. The noodles are traditionally homemade, but I use boxed tagliatelle most often and it works perfectly. This comfort food will be sure to satisfy vegetarians and non-vegetarians alike.
INGREDIENTS/SERVES 4
1/4 cup plus 2 tablespoons olive oil
2 large onions, chopped
generous pinch dried red chili flakes
2 1/2 cups green/brown lentils, well-rinsed, soaked for a few hours and drained
8 cups/ 1.5 liters boiling water, as needed
salt, to taste
8 rings/ 3 cups/ 200 gr. tagliatelle pasta, broken into smaller pieces
1 1/2 teaspoons ground seven spice or all-spice
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon ground coriander
good grinding black pepper
5 cloves garlic, crushed
2 handfuls cilantro, chopped
3 tablespoons pomegranate molasses
juice of 1/2 a pomegranate (1/2 cup juice)
juice of 1-2 lemons, to taste
METHOD
Heat a large pot over medium heat and sauté the onions and chili flakes in 1/4 cup of olive oil for about 10 minutes or until soft and transparent. Stir in the lentils and cook for 1-2 minutes while stirring. Pour in the 1.5 liters boiling water, season with salt, bring to a simmer, cover, reduce heat to a medium-low and cook for about 30-35 minutes or until the lentils are very tender.
After the lentils are cooked to your liking, add the pasta, seven spice, turmeric, cumin, ground coriander, and black pepper. Cook for another 7-10 minutes or until the noodles are tender. Remove the pot from the heat and sauté the crushed garlic and cilantro in 2 tablespoons of olive oil over medium heat in a separate pan for 2-3 minutes. Stir the garlic mixture into the stew, along with pomegranate molasses, pomegranate juice, and lemon juice. Taste for salt or seasoning and adjust to your liking. Enjoy right away.
hanadykitchen.com 
Pomegranate juice and seeds added! So wonderful “) Looks and sounds totally comforting and satiating.
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Thank you, dear Lara! Yes, pomegranate is everything in this recipe. So entertaining to the palate. 🙂 Xx
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And beautiful to look at “) The color!
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More than interesting! Lentils and rice – am familiar with that 🙂 ! Not so much with lentils and pasta!! Just have to try – and soonest!!! The spicing is interesting . . . the pomegranate I do not use nearly enough . . . thanks!!
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Hi Eha! Thank you! Yes, it’s not very common, but there are Egyptian recipes that also use the lentil and pasta combination. Hope you’ll give it a try and let me know how you enjoyed it! 🙂 Xo
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I’m intrigued with this recipe. Like Eha, we often pair rice with lentils. But we’ve never tried them with pasta and the layer of spice flavors looks incredible. A must try in my book. I shall now have to inquire at our local Middle Eastern store regarding pomegranate molasses.
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Hi Ron! Thanks for your comment! I’m glad you liked the flavor combination. It really is unique and entertaining. Please do give pomegranate molasses a try! I don’t think you’ll regret it. 🙂 Great for salad dressings and marinades, too. X
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Such wonderful flavours, Hanady 😍😍😍
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Thank you, darling Elaine. Always pleased to learn your feedback. 🙂 Xo
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xxx
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