Orzo with Greek saffron and currants


  • 400 grams of pasta Misko orzo
  • 2 tablespoons Dafni extra virgin olive oil
  • 1 onion, chopped
  • 2 vegetable bouillon cubes dissolved in 900 ml hot water
  • 200 ml white wine
  • 1 sachet of Greek saffron
  • 3 tablespoons currant
  • ½ teaspoon poppy seeds
  • Xion Salt
  • Freshly ground pepper


  1. In a saucepan boil 900 ml water, add 2 vegetable bouillon cubes and saffron.
  2. Heat the oil in a deep frying pan and sauté the onion which you have already fine chopped.
  3. Sauté until desire and add the pasta and stir for 2 minutes.
  4. Slowly add a wine and then the vegetable broth and continue cooking, stirring constantly over low heat.
  5. When the liquid is completely absorbed the pasta is ready.
  6. Five minutes before the end add the raisins.
  7. Taste and add salt and freshly ground pepper and serve pasta adding some poppy seeds.