RecipesPasta, Noodles, Rice And Pulses

‘Sri Lankan’ inspired orzo with curry leaf, saffron, & turmeric recipe

“This orzo is super delicious and a fantastic showcase of the Steenbergs turmeric” Many thanks to chef Emily Dobbs for the recipe.

Sugar Free
‘Sri Lankan’ inspired orzo with curry leaf, saffron, & turmeric recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 1.5 litres water
  • 200g ghee
  • 2 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
  • 2g saffron strands, dissolved in hot water
  • 5g ground turmeric
  • 100ml double cream
  • 80g parmesan cheese, grated
  • 2 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

01
Bring the water up to a simmer. Pour into a jug. 
02
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.
03
Add the hot water slowly until the orzo absorbs the liquid. This should take around 20 minutes.
04
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.