Rice Pilaf with Anchovies

This dish is called "Hamsili Pilav" in Turkish, it is one of the favorite dishes of the Black Sea Region. There are severeal ways to  make it, this is mine, I hope you will enjoy it.
Ingredients ;
3 Cups Short Grain Rice ( Baldo in Turkey, Sushi rice can be used aswell)
1/4 cup Butter
1/5 cup Vegetable oil (I use sunflower oil)
3 Cups of vegetable stock or water
1/5 cup raisins
1/5 cup pine nuts
1/2 cup chopped dill
1/2 cup chopped parsley
2 large onions finely chopped
Salt and Black Pepper to taste
1kg Anchovies ( Black Sea Anchovies are the best and they should be fresh not can ! If you can not find it you can use small Macharels or Sardines )

Directions ;
 Put a pan on the stove wait until it is warm enough to roast your pinenuts. Put the nuts into the pan and roast them until they are golden brown. Than add the vegetable oil, and the rice. Stir fry the rice until it becomes opaque, than add the raisins and the chopped onions stirfry until the onions are cooked than add dill and parsley, put the rice aside.
Get a pan which is not deeper than 6 cm. Prepare the fish by taking its bone and head off but leave the tail as shown in the picture below. Brush your pan with vegetable oil and line the fish at the bottom and sides of the pan. Fill in the pan with the prepared rice and start covering the rice with the fish as on the pictures once all the rice is covered put a few bay leaves and a  heavy plate that is heat resistant on top of the dish than add the stock, cover the pan and put it on the stove cook about 30 -35 minutes on medium heat, I use a gas stove so might need a little bit more time with electric stoves.
Once your pilaf is cooked take the plate off and put the butter in small chunks on top of the pilaf cover it with a kitchen cloth and let it stay 10 minutes before serving.

This can be the Turkish version of paella, basicly it is the same idea but different ingredients, I am sure you will enjoy it, if you live in Turkey ask your fishermen to get the anchovies ready for you that will save great time. This weekend we will try a Greek version with Byron Ayanoglu as our guest chef with squids. Details on facebook http://www.facebook.com/#!/events/124149327764117/
and on Erenler Sofrasi website www.erenler-sofrasi.com

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