Pilaf with currants and pine nuts (Piláfi me stafíli korinthiakó) from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 180) by Rosemary Barron

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bay-scented chicken with figs (Kotópoulo me dáfni ke síka)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for pine nuts, mild onions for red onions, and fresh coriander for part of parsley.

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