Anchovy and Dill Rice Pilaf — Hamsi Pilav
Black Sea regional anchovy pilaf where butter-toasted rice is layered with cleaned anchovies, dill, and currants then baked until golden, traditionally served straight from the pan with lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Pat anchovies dry and butterfly. Dice onion finely, soak currants in hot water 5 minutes, chop dill and parsley, halve lemon. Brush medium oven-safe skillet with olive oil.
Toast
Melt butter in saucepan over medium 1 minute. Add pine nuts, toast 90 seconds until golden. Add onion, cook 4 minutes over medium until translucent and softened.
Build
Stir rice into onions, toast 1 minute until grains glisten. Add drained currants, allspice, pepper, salt, dried mint; warm 30 seconds over medium until fragrant.
Simmer
Pour in hot stock, bring to low boil 30 seconds, drop to low heat, cover, cook 12 minutes until rice is just tender and stock absorbed. Off heat, stir in half the dill.
Bake
Layer half anchovies skin-side down in oiled skillet, spoon rice evenly over, top with remaining anchovies skin-side up. Bake at 200C for 10 minutes until top edges crisp and fish cooked through.
Finish and plate
Transfer skillet to trivet, scatter remaining dill and parsley over, squeeze lemon juice across, divide between two warm plates and serve immediately.
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