Ingredients

• 1.5 cups Basmati rice
• 0.5 cup Orzo (Risoni pasta)
• 4 tablespoons Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 medium Bell peppers (red, yellow)
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 3.5 cups Vegetable broth
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Sweet paprika
• to taste Salt
• to taste Black pepper
• 0.25 cup Fresh mint
• 1 cup Labneh (or thick Greek yogurt)
• 1.5 teaspoons Sumac
• 1 tablespoon Lemon juice
• 2 tablespoons Pine nuts

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut bell peppers and zucchini into 2 cm (1-inch) cubes. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly golden. Add cherry tomatoes halfway through roasting.

2. 2

   Meanwhile, finely chop the onion and garlic. In an oven-safe Dutch oven or large, deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat.

3. 3

   Add the onion and sauté for 5 minutes until translucent. Add garlic and orzo, cooking for 2-3 minutes, stirring, until the orzo is lightly golden.

4. 4

   Stir in the rice, ground cumin, coriander, and paprika. Cook for 1 minute, stirring, to coat the rice with spices. Pour in the vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat to low.

5. 5

   Add the roasted vegetables (reserving a few for garnish if desired) to the pot. Cover and transfer to the preheated oven. Bake for 18-20 minutes, or until all liquid is absorbed and the rice and orzo are tender.

6. 6

   While the pilaf is baking, mix the labneh (or Greek yogurt) with 1 teaspoon of sumac and lemon juice. Roughly chop the fresh mint.

7. 7

   Once the pilaf is cooked, remove from the oven and let rest, covered, for 5 minutes. Stir in half of the chopped mint.

8. 8

   Serve the pilaf warm, topped with a dollop of sumac labneh, the remaining fresh mint, toasted pine nuts, and an extra sprinkle of sumac.