Saffron & Preserved Lemon Orzo with Pistachio-Crusted Halloumi
This dish features fluffy orzo pasta infused with the delicate aroma of saffron and the zesty tang of preserved lemon. It's topped with pan-seared halloumi cheese, coated in crunchy pistachios for a delightful textural contrast.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
550 kcal
Instructions
- 1
Steep saffron threads in warm vegetable broth for 10 minutes.
~10 min - 2
Finely chop the preserved lemon rind and mince the garlic.
~2 min - 3
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.
~1 min - 4
Add orzo pasta to the saucepan and toast for 1-2 minutes until lightly golden.
~2 min - 5
Pour in the saffron-infused vegetable broth. Add the chopped preserved lemon. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes, or until orzo is tender and liquid is absorbed.
~15 min - 6
While the orzo cooks, pat the halloumi dry and cut into 1 cm thick slices. Roughly chop the pistachios.
~3 min - 7
Press the chopped pistachios onto both sides of the halloumi slices.
~1 min - 8
Heat the remaining 2 tablespoons of olive oil in a frying pan over medium-high heat. Sear the pistachio-crusted halloumi for 2-3 minutes per side, until golden brown and crispy.
~6 min - 9
Season the cooked orzo with salt and pepper to taste. Stir in chopped fresh parsley.
~1 min - 10
Serve the saffron and preserved lemon orzo in bowls, topped with the pistachio-crusted halloumi.
Tips
- If you don't have preserved lemons, you can substitute with the zest of one lemon and 1 tablespoon of fresh lemon juice, added towards the end of cooking the orzo.
- For extra flavor, a pinch of red pepper flakes can be added with the garlic for a subtle heat.
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