Ingredients
1/2 cup pine nuts
2 cups dried currants or golden raisins, or a combination
Pinch of saffron (about 15 threads)
3/4 cup hot water, plus more as needed
1/4 cup extra-virgin olive oil
1 celery heart, finely chopped (1 cup)
1 small red onion, finely chopped (1 cup)
1 whole fresh spicy red chile, preferably Italian, such as Calabrian
1 teaspoon fennel seeds, crushed
Flaky sea salt, such as Jacobsen, and freshly ground
Preparation
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet just until pale golden and fragrant, 8 to 10 minutes. Let cool completely. Meanwhile, in a small bowl, combine currants, saffron, and hot water, adding more water as needed to just cover currants; let stand 10 minutes. Strain, reserving saffron water.
Heat oil in a medium saucepan over medium-low. Add celery, onion, chile, and fennel seeds; season with salt. Cook, stirring occasionally, until mixture is soft and sticky but not taking on any color, about 15 minutes. Remove and discard chile. Transfer onion mixture to a bowl.
Pulse currants in a food processor 3 to 4 times, just until coarsely chopped. Add pine nuts and pulse 2 more times (mixture should be chunky and sticky). Stir currant mixture into onion mixture. Stir in saffron water, a little at a time, until relish has desired consistency; season to taste.
