Hamsili pilav

In the Black Sea regions of Turkey, hamsi is almost idolized, and the inventiveness of some of the hamsi foodie creations – even after all these years living here, we still see innovations and classic dishes that inspire us to get in the kitchen.

Hamsi, also known as European anchovy, is a common ingredient in Turkish Black Sea cuisine. The slender fishes are prepared with rice in the city of Rize to make Hamsili Pilav. This dish is made with a stock made with fried onions, butter, peanuts, Turkish allspice, and raisins, and fresh parsley and dill. After that, filleted anchovies are arranged over the rice, and the whole thing is baked.

Ingredients

• 1,2 kg. 2,65 lb. anchovies, fillet
  
• Corn flour
  
• Salt
  
• 1 1/2 cup baldo rice
  
• 1 1/2 cup hot water
  
• 1/4 cup vegetable oil
  
• 1/2 tbsp. butter
  
• 1 onion, finely chopped
  
• 2 tbsp. pine nut
  
• 2 tbsp. black currant
  
• 1/4 tsp. cinnamon
  
• 1/2 tsp. black pepper
  
• 1/2 tbsp. allspice
  
• 1 tsp. sugar
  
• Salt
  
• 1/4 cup parsley
  
• 1 tbsp. dill

Instructions

• fresh anchovies need to be cleaned out the heads and fishbones. Wash and drain your anchovies. If you are using instant fillets, just wash and drain.
• Rest your 1 1/2 cup baldo rice in hot water for 30 minutes and strain.
  
• Heat your 1/4 cup of vegetable oil and in a heavy bottom pan or dutch oven. Add your finely chopped onion, 2 tbsp. pine nuts and saute until your pine nuts turn pink.
  
• Add your 1 1/2 cup of baldo rice and saute 3-4 minutes more.
  
• Add 2 tbsp. black currant, 1/4 tsp. cinnamon, 1/2 tsp. black pepper, 1/2 tbsp. allspice, 1 tsp. sugar, salt. Pour your 1 1/2 cup of hot water, stir gently until combined and cover your pot with a lit.
  
• When your pilaf starts to boil, turn the heat to slow and cook your pilaf until the water vaporize.
  
• Turn the heat of, add your 1/4 cup of parsley, 1 tbsp. dill and stir gently until combined.
• Rest your pilav while you are preparing the anchoives.