Step 1

Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.

Step 2

Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.

Step 3

While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper.

Step 4

Once the orzo is tender, wilt in the spinach in handfuls, then sprinkle in the parsley and season well. Loosen with a little water if it is too thick. Remove the pan from the heat, dollop on most of the yogurt, reserving a little for serving, drizzle with olive oil and sprinkle with aleppo pepper. Serve with the remaining yogurt.