Rice with Anchovies
2kg fresh Anchovies
500gr of Rice
1 large grated Onion
2 tablespoons of Pine Nuts
2 tablespoons of Currants
2½ of Butter
1½ tablespoons of dry Mint
1½ tablespoons of Salt
1 teaspoon of Sugar
½ teaspoon of Pepper
100ml warm Water
How to prepare
This recipe makes 8 servings.
Wash and drain the rice.
Clean the anchovies by removing the heads, back bones and tails, wash and drain.
Put half the fish in neat circular rows in a 35-40cm oiled oven pan.
Open up their fleshy parts and face them upwards.
Place them in the oven on a medium heat and cook for 25-30 minutes.
Meantime melt the butter in a pan add the onion, pine nuts and salt and brown together.
Add the rice and continue to brown on a medium heat for 5-6 minutes.
Add the currants, pepper, sugar, mint and water and mix well.
When it start to boil reduce the heat and gently cook for 8-10 minutes.
When almost all the water has been absorbed spread the rice over the baked anchovies.
Place the remaining fish on top of the rice opened up with the skins facing upwards.
Put them back in a medium oven and bake until the fish are light brown, about 30 minutes.
The Turkish name for this recipe is Hamsili Pilav.
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