Anchovy Rice (Hamsili Pilav) Recipe

As i have mentioned yesterday, in black sea region , you can find thousands recipes with anchovy. The rice is one of them . I never tried it before neither in a restaurant or at home so it was nice for me to cook this. I felt it was a real challange for me, i cooked it in a pan not in the oven , so i needed to turn the food and fry both face of it. But i was succesful, honestly i was afraid to screw it but didnt. The result is perfect either look or taste..

I cooked it in a medium pan , wish i have done more:)

Ingredients

1/2 kg fresh anchovy (filleted)

1 onion

1 cup rice (200gr)

pine nuts

currants

oregano

salt

black pepper

cinnamon

corn meal

Let the rice wait in hot water for 20 min, slice onions into small pieces. Cook it with some olive oil for a few min, after add pine nuts, cook few min more than add other spices and currants, i put little cinnamon,not much, some people like it sweet but i dont..

mix it well , drain the rice , pour onto onions , add hot water 2 glass, or it should cover onto rices..

Cook it with low heat till the water goes off ,but dont make it dry.

on the other hand lie some olive oil into pan , cover the outside of anchovies with corn meal and line the base and sides with just over half the anchovy fillets skin side outwards.

Pour the rice mixture into the centre ,

and cover the surface with the remainder of the anchovies.

Sprinkle a little olive oil over , and fry it with low heat 10 min, after 1 side fried , close a plate on the pan reverse it and cook other side of it. i know it sounds difficult but if i done it everybody can!!

Just one note; as the anchovies will get smaller after cooked, you have to put anchovies more,and line anchovies without any hole..

Serve it warm and enjoy with Turkish/Black Sea Region Traditional food.

Bon appetit..