Grape and pistachio orzo from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 139) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • ricki on September 15, 2021

    We liked this. Israeli couscous instead of orzo and only had green basil, but otherwise as written. A little saucy, so maybe cut back on oil and lemon juice next time?

  • lkgrover on December 21, 2019

    Refreshing pasta salad with an unusual combination of ingredients. I used regular green basil, and dry roasted the pistachio nuts. This was a favorite item at a potluck Christmas party today!

  • zorra on June 12, 2017

    Grateful for the suggestion to halve the recipe, it could easily serve 8. We found it a bit bland, so added sheep's milk feta, which made it more to our liking.

  • Frogcake on May 04, 2017

    We really enjoyed the flavour combinations here. As another reviewer noted, it's so easy coming together very quickly. I've made it as written and with a few adaptations when I didn't have all of the ingredients. The recipe worked well for me using Costco quinoa penne instead of orzo, and drained pomegranate seeds instead of grapes. I've also used green basil. I would definitely dry roast the pistachios next time.

  • hirsheys on March 17, 2017

    This is incredibly easy - took me all of 15 minutes flat. (Everything gets done while the pasta boils.) I made a half recipe and it made a vat. Waking the garlic up in the oil has a huge effect and the combo of flavors is interesting and tasty.

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