Çoban salatası (shepherd's salad)
Turkish coffee
Yaprak sarma (stuffed vine leaves)
1 h 50 minHard
Hamsili pilav (anchovy rice) recipe
Black Sea pilaf with currants and pine nuts, wrapped in cleaned anchovies and browned in the oven. Shows how to lay the fish and turn it out.
- Total time
- 1 h 25 min
- Makes
- 6 servings
- Difficulty
- Hard
- Region
- Rize
- Per serving
- ~520 kcal
Method
Prepare the rice
Soak the rice in warm salted water and drain. Cook the finely chopped onion in the butter until pink, add the pine nuts and stir until they colour.
Part-cook the pilaf
Add the rice and fry. Add the currants, spices, salt and hot water. Cook covered on a low heat until the water is absorbed. Stir in the parsley.
Lay the anchovies
Heat the oven to 200 degrees. Grease a round tray. Arrange the anchovies like rays, flesh side up with the tails hanging over the edge, and salt them.
Cover with pilaf
Spread the pilaf over the anchovies and press down. Fold the overhanging tails over the pilaf, cover the top with the remaining anchovies and drizzle with oil.
Bake
Bake until the top is browned. Rest for ten minutes, turn out onto a large serving plate and serve sliced.
Tips
- Dry the anchovies before laying them. Wet fish will not brown on the base.
- Resting before turning out stops the pilaf from falling apart.
- A thin dusting of cornmeal on the base of the tray reduces sticking, and this method is gluten free.
Storage
Keeps in the fridge for 1 day. As it is fish, it is best eaten the same day.
About Hamsili pilav (anchovy rice)
Hamsili pilav is one of the best-known dishes of the eastern Black Sea. Anchovies are plentiful in winter and are used as a crust around the pilaf.
Nutrition
| Energy | 520 kcal |
|---|---|
| Protein | 27 g |
| Fat | 22 g |
| Carbohydrate | 54 g |
Frequently asked questions
How do I clean anchovies?
Pull off the head, open the belly with your finger and draw the backbone out towards the tail. Leave the tail attached so the fish opens like a butterfly.
Can I make it with other fish?
It can be tried with small oily fish, but they will not give the thin flesh and shape of anchovies.
