Lsan-Asfour (Orzo) Pilaf in Broth
by Eltaibat
Tiny lsan-asfour pasta toasted in ghee then simmered in rich beef broth until it absorbs every drop of flavor. A traditional Egyptian dish, served as a main or side. A nizam al-tayyibat (نظام الطيبات) recipe built on natural, allowed ingredients.
30 min4 servingsSide
Ingredients
- •2 cups lsan-asfour pasta
- •2 tbsp ghee
- •1/4 small onion, pureed and squeezed dry
- 4 cups hot beef broth (or kawareh broth)
- •Salt to taste
- •1/2 tsp ground cardamom
Steps
- 1Heat the ghee in a pot over medium heat. Add the squeezed onion and stir for 1 minute until softened.
- 2Add the lsan-asfour and stir constantly for 5-7 minutes until it turns from pale to golden-brown — this toasting is what gives the dish its deep nutty flavor. Watch carefully so it doesn't burn.
- 3Pour the hot broth over the grain (it will hiss strongly — careful). Add the salt and cardamom, stir once, cover, and simmer over low heat for 12-15 minutes until all the liquid is absorbed.
- 4Turn off the heat and let the pot sit covered for 5 more minutes before opening. Fluff with a fork and serve hot. Pairs with simmered or grilled beef.
Tips
💡Patient toasting (until light brown, not just golden) is the difference between an ordinary dish and one with real flavor. Don't rush it.
💡Kawareh broth gives an unmatched silky body from the gelatin — substitute regular beef broth + an extra tablespoon of ghee if kawareh isn't available.