Saffron Lobster Orzo with Harissa Oil

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

This mouth-watering dish is from the repertoire of Lew Kathreptis, a dear friend, fellow chef and traveller who made this for dinner the first time I visited him in Dubai. He has an innate understanding and appreciation of Persian flavours, and his cooking has long been a source of inspiration to me.

Ingredients

Method

To make the harissa, roast all the seeds separately and grind with the dried chillies and mint. Pass the spice mix through a fine mesh sieve. Heat the olive oil over gentle heat and cook the capsicum for about 30 minutes until soft and caramelised. Combine the capsicum, spice mix, garlic and salt in a food processor and blend to a smooth paste. Refrigerate in an airtight container until ready t