Ingredients

1.5 litres

water

200g

ghee

small white onions, peeled and finely diced

10g

fresh curry leaves off the stem (or dried curry leaves)

20g

green chilli, diced

20g

coriander stem, washed and diced

400g

orzo

saffron strands, dissolved in hot water

ground turmeric

100ml

double cream

80g

parmesan cheese, grated

limes, zest & juice

1 tsp

sea salt

100g

cashew nuts, toasted

30g

fresh mint, chopped

"This orzo is super delicious and a fantastic showcase of the Steenbergs turmeric"

Many thanks to chef Emily Dobbs for the recipe.

Method

Bring the water up to a simmer. Pour into a jug.
Melt the ghee in another deep saucepan and then add the curry leaves. Add the diced shallots and sauté gently, until they are soft and translucent. Add the orzo, turmeric and saffron and stir for a minute or so.
Add the hot water slowly until the orzo absorbs the liquid. This should take around 20 minutes.
Once your orzo is al dente and the liquid has mostly evaporated whisk in the rest of the butter, cream and parmesan. Whisk well, for a minute or two, until a creamy sauce is formed. Add the lime juice and zest. Adjust the seasoning to taste and serve with toasted cashew nuts and fresh mint.