50g |
currants |
4 |
medium-sized squid, cleaned and tentacles separated |
3 tablespoons |
extra virgin olive oil, plus extra for drizzling |
1 |
small onion, peeled and finely chopped |
2 |
garlic cloves, peeled and finely chopped |
1/2 teaspoon |
kirmizi biber flakes |
1 teaspoon |
dried mint |
1 teaspoon |
dried oregano |
160g |
long-grain white rice, washed |
2 tablespoons |
fresh flat-leaf parsley leaves, finely chopped |
2 tablespoons |
fresh mint leaves, finely chopped |
50g |
pine nuts |
|
sea salt |
|
freshly ground black pepper |