Anchovy Pilaf / Hamsili Pilav

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Ingredients: (makes 6 servings)

  • 1 kg anchovy (hamsi)
  • 2 glasses of baldo rice (pirinc)
  • 1.5 glass of water
  • ½ glass of corn flour (mısır unu)
  • 2 tsp of pine nuts (dolma fıstığı)
  • ½ glass of olive oil (zeytinyağ)
  • 4-5 dry onions (soğan)
  • Black pepper, allspice, salt, sugar (karabiber, yenibahar, tuz, şeker)
  • 1 tsp of dry mint (kuru nane)
  • 2 tsp of currants (kuş üzümü)
  • 5-6 branches of parsley(maydanoz)
  • 1 tsp of margarine/butter (margarin/tereyağ)
  • 1 lemon (limon)

Cooking Instructions:

  • Wash the currants, take out the stalks. Put some warm water on top and set aside.
  • Wash well the rice. Put some warm water to cover the rice. Set aside for at least half an hour.
  • Put the olive oil to a pan. Add the pine nut and stir until pinkish.
  • Chop well the onions and add to the pine nut. Cook well.
  • Then add all the remaining spices, including the currants.
  • Drain and wash the rice. Add, stir. Add 1,5 glass of warm water, stir once. Cook high heat first and then low heat. Cook until there is no water left. Rice must be half cooked.
  • Close the heat. Add the chopped parsley.
  • Wash and clean the anchovies. Take out the fish bones and the head.
  • Put the anchovies to a pot of water with lemon, some salt and vinegar for 15 minutes. Then wash again; this will prevent the fish smell to pass to the pilaf.
  • Butter the casseroles. Sprinkle with corn flour. Cover the bottom with anchovies. Place the backs to the bottom. There should be no open place left. The bottom and the sides should be covered with anchovy. Sprinkle some salt.
  • Put the pilaf on top of the anchovies. Cover the top with anchovies as shown in the picture.
  • Sprinkle with salt, corn flour. Add a small piece of butter on top.
  • Place into a preheated oven heated to 200 degrees. Cook until anchovies are getting brownish and crispy.

Posted in Fish, Rice - Pilafs

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