Orzo – which is very popular in Turkey and Greece – is a quite magical pasta shape that looks like rice grains and cooks a bit like risotto (though I don’t stir it that much when I’m cooking it as I don’t want to release too much starch).
Its other bonus is that it cooks incredibly quickly. If you hate dill, use a mixture of parsley and mint. Unless you loathe aniseed don’t skip the arak.
It’s a key flavour, even though it’s subtle.Prep time: 10 minutes | Cooking time: 25 minutesFourWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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