Egyptian Pilaf

Put the rice in a large pot with 2 1/4 cups water, the cinnamon stick, 2 tbsp oil, and a large pinch of salt. Bring to a boil. Lower the heat to a gentle simmer, cover, and cook undisturbed for 20 minutes.

Meanwhile, crush the coriander seeds in their bag with a heavy pot or rolling pin. Toast the coriander and sesame seeds in a medium skillet over medium heat until they’re fragrant, shaking frequently, about 2 to 3 minutes. Combine them in a small bowl with the dried mint and a pinch of salt. Wipe out the skillet.

Trim, peel, and chop the onion. Heat 1 tbsp oil in the skillet over medium-high heat. Add the onion, sprinkle with salt, and cook until it begins to soften and brown, stirring occasionally, about 3 to 5 minutes. Rinse, trim, and chop the zucchini. Add the zucchini and cabbage and cook until browned, stirring occasionally, about 5 minutes.

Add the tomatoes, a pinch of salt, and as much of the Aleppo pepper as you’d like to the skillet with the vegetables. Reduce the heat to a simmer and cook until the sauce is slightly thickened, stirring occasionally, about 10 to 15 minutes. Season with salt and pepper to taste.

Rinse and pick over lentils. Add lentils to the rice-and-water pot, and return to a boil. Lower the heat to a simmer, cover, and cook until lentils begin to soften, about 10 minutes. Drain and rinse the garbanzo beans. Add the pasta and the garbanzo beans to the rice and lentils, stir, and cover. The water should barely cover the pasta; add a few more tablespoons if necessary.

Adjust the heat on the rice, lentils, and pasta to a steady simmer, cover, and cook until the pasta is tender, about 7 to 10 minutes. Add a few more tablespoons water if needed, to prevent sticking. Discard cinnamon stick, and fluff rice with a fork. Season to taste with salt and pepper. Serve sauce over pilaf, and sprinkle with coriander mixture.