Hamsili Pilav

🧂 Ingredients

• 500 g Fresh anchovies
• 2 cups Arborio or medium-grain rice
• 1 large Yellow onion
• 50 g Pine nuts
• 50 g Currants
• 4 tbsp Unsalted butter
• 1/4 cup Fresh dill
• 2 tbsp Fresh parsley
• 1/2 tsp Black pepper
• to taste Salt
• 2.5 cups Boiling water or fish stock

👨‍🍳 Instructions

1. 1

   Prepare the anchovies: Ensure all anchovies are thoroughly cleaned, deboned, and have their heads removed. Pat them dry with paper towels. This step is crucial for a pleasant eating experience.

   ⏱️ 20 minutes
2. 2

   Prepare the baking dish: Generously butter a rectangular baking dish (approximately 9x13 inches or similar). Carefully arrange the cleaned anchovies in a single layer to line the bottom and sides of the dish, overlapping them slightly. Ensure the tails are pointing upwards, creating a decorative border. Set aside.

   ⏱️ 10 minutes
3. 3

   Make the pilaf filling: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the pine nuts and toast them until lightly golden and fragrant, stirring constantly to prevent burning. Stir in the rinsed currants, chopped dill, chopped parsley, salt, and black pepper. Cook for another minute until fragrant.

   ⏱️ 10 minutes
4. 4

   Combine rice with pilaf mixture: Add the rinsed rice to the skillet with the onion, pine nut, and herb mixture. Stir well to combine everything evenly. Pour in 2.5 cups of boiling water or fish stock. Bring to a simmer, then reduce heat to low, cover, and cook for about 10 minutes, or until the liquid is mostly absorbed but the rice is still slightly undercooked (al dente).

   ⏱️ 10 minutes
5. 5

   Assemble the Hamsili Pilav: Spoon the partially cooked rice mixture evenly over the anchovy-lined base in the prepared baking dish. Gently spread it out. Arrange the remaining anchovies on top of the rice, covering it completely. You can overlap them slightly or create a decorative pattern. Tuck any excess anchovy tails around the edges.

   ⏱️ 5 minutes
6. 6

   Bake the dish: Preheat your oven to 180°C (350°F). Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the anchovies are cooked through, slightly crispy on the edges, and the rice is tender and fully cooked. You should see some nice browning on the fish.

   ⏱️ 30-35 minutes
7. 7

   Rest and serve: Once baked, remove the Hamsili Pilav from the oven and let it rest for 5-10 minutes. This allows the flavors to meld and makes it easier to slice. To serve, carefully invert the dish onto a serving platter. The anchovies should form a beautiful crust on the top and sides. Slice into portions and serve warm.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Using very fresh anchovies is paramount for the best flavor and texture.
• ✓For an impressive presentation, carefully invert the baked pilav onto a large serving platter. The anchovies will form a beautiful, edible crust.
• ✓This dish is a celebrated delicacy from the Black Sea region of Turkey, often enjoyed during festive occasions.
• ✓Ensure the anchovies are thoroughly deboned for a more enjoyable eating experience.

🔄 Variations

• Experiment with other fresh herbs like mint or savory for a different flavor profile.
• Increase the amount of currants for a sweeter pilaf, or add a handful of toasted walnuts for added crunch.

🥗 Nutrition

Per serving