Heat a thick bottomed pot over medium heat. Fry the onion with a little salt in the olive oil and butter, stirring regularly, for 5 minutes. Add the currants and pine nuts. Stirring regularly, keep frying until the onion has softened, but not browned, and the pine nuts are golden, another 5–7 minutes.
Meanwhile, rinse the rice until the water runs clear. I do this in 4–5 changes of water. Drain.
Add the allspice and cinnamon to the pot. Keep frying for another 30 seconds, stirring constantly. Add the rinsed rice. Fry, stirring constantly, until the liquids have evaporated and the rice is well coated, 2–3 minutes.
Add water (or stock) and season with salt as if it were soup. Bring to the boil, then reduce the heat to low, pop a lid on and leave for 12 minutes. Take off the heat and leave for at least 10–15 minutes further without taking off the lid, up to half an hour if you can. Check for seasoning and fluff up with a fork just before serving.
Tips & notes
In place of pine nuts, you could use pistashios or skinned almonds, or skip it altogether.
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