Orzo is petty good, don’t you agree? This little rice-shaped pasta has an elegance that eludes other pastas. I was delighted to find another way to cook this star in Jerusalem, the cookbook by Ottolenghi and Tamimi.
Rice is a staple of many of the communities of the Middle East and features in quite complex dishes as well as very simple ones. Quite often, other ingredients like chickpeas, vermicelli, potatoes, lentils and nuts are are cooked with the rice.
Spices are also used, for example the Bucharan Jews in Jerusalem use ginger, cloves, cardamom, cinnamon with mint, raisins and peas. How delicious!
In this recipe, the usual vermicelli is replaced by Ottolenghi and Tamimi by orzo. Don’t confuse this orzo with the Greek barley – it is the Italian pasta version. You can use vermicelli if you like, just don’t fry them as long as they will burn.
Are you looking for other Orzo recipes? Try Beautiful Buttered Orzo, and Elegant Orzo Salad. You should also try Kosheri – Rice with Vermicelli and Lentils and Lentils and Orzo Pasta with Caramelised Onions.
Perhaps you are looking for mixed rice dishes. Try Zucchini Rice, Mango Rice, and Pepper Rice.
We have several Middle Eastern Recipes to try. Beetroot with Yoghurt-Tahini, Saffron and Rosewater Scented Aubergine, and Beautiful Hummus.
Are you looking for more? Explore our Ottolenghi recipes, all of our Orzo dishes, our Rice recipes, and all of our Middle Eastern dishes. Or simply spend some time browsing our Mid Autumn collection of dishes.
Continue reading “Rice and Orzo”