Saffron pilaf with Vostizza currants

A plain pilaf coloured with Kozani saffron and studded with Vostizza currants. Two protected foods from two regions of Greece, one pan, about an hour. Saffron and currants both reward a short soak, so start there.

About the two ingredients

Krokos Kozanis PDO is saffron from Kozani in Western Macedonia (GR-C), harvested, sorted and packed by a single producers’ cooperative. You need only a quarter of a 1 g pack for four people. Soaking the threads in warm water before they go in draws out the colour and spreads it evenly through the rice.

Korinthiaki Stafida Vostitsa PDO is the small black currant of Aigio in Achaea (GR-G), traded from the area since the thirteenth century. It is the original Corinth raisin behind the English word currant. A ten-minute soak plumps the currants so they do not scorch.

Method

1. Crumble the saffron threads between your fingers into a small cup, add 3 tablespoons of warm water and leave for 20 minutes. At the same time, cover the currants with warm water in a separate bowl.
2. Rinse the rice in a sieve under cold water until the water runs almost clear. Drain well.
3. Warm the olive oil in a wide, heavy pan with a lid over medium heat. Add the chopped onion and a pinch of salt and cook gently for 8 minutes, until soft and translucent but not browned.
4. Add the rice and the bay leaf and stir for 2 minutes, until every grain is coated in oil and the edges turn translucent.
5. Pour in the hot stock, the saffron with its soaking water and 1 teaspoon of salt. Drain the currants and add them. Stir once, bring to a simmer, then lower the heat to the minimum.
6. Cover and cook for 15 minutes without lifting the lid.
7. Take the pan off the heat, lay a clean tea towel over the pan under the lid, and leave to rest for 10 minutes.
8. Remove the bay leaf, fluff the rice with a fork, and scatter over the chopped pistachios and dill if using. Serve warm.

Notes

• Rice. Any long-grain white rice works. Short-grain rice will turn soft and sticky, which is a different dish.
• Stock. Vegetable stock keeps the dish suitable for the Orthodox fasting days when meat is avoided. Chicken stock gives a rounder result.
• Serve with. Grilled fish, roast chicken, or on its own with thick yoghurt.
• Allergens. The pistachio garnish is a tree nut. Leave it out if anyone at the table is allergic.

From the shop

The saffron and the currants are both Wave 1 candidates from cooperatives that sell directly. Pistachios and olive oil are marked Being verified until their PDO packers are signed. Any good olive oil and plain shelled pistachios will do in the meantime.