Mujaddara with Spiced Green Split Peas, Caramelized Shallots, and Toasted Sesame Crunch

Rinse split peas and freekeh thoroughly under cold water.

In a heavy-bottomed pot, simmer the split peas in 2 cups of water with a pinch of salt until tender but still holding their shape (about 25-30 minutes).

Add the freekeh to the pot along with the cinnamon, a drizzle of oil, and extra water to cover. Simmer covered for 15-20 minutes until the freekeh is nutty and chewy and all water is absorbed.

While the grains cook, dice the celeriac into small, uniform matchsticks. In a separate skillet, sauté the celeriac over medium heat until deeply caramelized and fragrant, giving it a sweet, earthy depth.

Fluff the mujaddara with a fork, folding in the caramelized celeriac and half of the fresh dill.

Serve in a wide shallow bowl, topped with a generous scatter of toasted sesame seeds and the remaining fresh dill for brightness. The dish should smell warm, earthy, and nutty.