Koshari

Put the rice in a large pot with 2 1/4 cups water, the cinnamon stick, 2 tablespoons oil, and a large pinch of salt and bring it to a boil. Lower the heat so it bubbles gently; cover and cook,undisturbed, for 20 minutes.

Put the coriander seeds in a zipped bag and crush them with a heavy pot until most of them are cracked. Toast the coriander and sesame seeds in a medium skillet over medium heat, shaking frequently until they’re fragrant, 2 or 3 minutes. Put them ina small bowl with the mint and a pinch of salt and stir; wipe out the skillet.

Rinse, trim, and chop the zucchini. Trim, peel, and chop the onion. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the onions, sprinkle with salt, and cook, stirring occasionally until they begin to soften and brown around the edges, 3 to 5 minutes. Add the zucchini and cook, stirring occasionally until it’s browned, about 5 minutes. Add the tomatoes, a pinch of salt, and as much of the Aleppo pepper as you’d like. Lower the heat so the sauce bubbles gently and cook, stirring occasionally until it’s slightly thickened, 10 to 15 minutes. Taste and adjust the seasoning.

Rinse and pick over the lentils. When the rice is done, add the lentils to the pot and return it to a boil. Lower the heat to a bubble, cover, and cook until the lentils begin to soften, about 5 minutes. Drain and rinse the chickpeas.

Add the pasta and halfof the chickpeas (save the rest for another use) to the pot with the ricemixture and stir. The water should barely cover the pasta; add a little more if needed. Adjust the heat so the mixture bubbles steadily, cover, and cook until the pasta is tender, 7 to 10 minutes; add water 2 tablespoons at a time if needed to prevent scorching. Discard the cinnamon stick and fluff the rice; taste and adjust the seasoning. Serve the sauce over the pilaf and sprinkle with the coriander mixture.