Dried currants are tiny, dark raisins made from small grapes. They are chewy, sweet and slightly tart, and they hold their shape well in cooking, which is why they have a permanent place in Turkish kitchens. This Anthap pack is a practical size for everyday cooking and for keeping in the cupboard.
The most familiar use is iç pilav, the spiced rice served with roast chicken or lamb and at festive tables, where currants are stirred in with toasted pine nuts, allspice and cinnamon. They are just as good in stuffed vegetables and vine-leaf dolma, in bulgur or rice salads, and in cakes, cookies and bread dough. If you like them plump, soak them in warm water for a few minutes first; if the dish cooks in liquid, add them straight in. A spoonful over yoghurt, porridge or in a homemade nut mix also works well.
Store the pack in a cool, dry place and keep it closed after opening, ideally in an airtight jar. Please check the pack label for the full ingredient and allergen details.