Anchovy Pilaf

Hamsi Pilavi


  • 1 kg filleted anchovies
  • 2 tablespoons olive oil

    For the Pilaf;
  • 250 g rice
  • 1 medium onion (finely chopped)
  • 1/4 cup of water
  • 1/2 cup olive oil
  • 50 g pine nuts
  • 50 g currants
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1 tablespoon mint
  • salt and pepper

Pour sufficient scalding water over the rice to cover, stir in a tablespoon of salt and leave to cool. Meanwhile put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 5-6 minutes. Mix in the currants, pine nuts, 1.5 cups of nearly boiling water and sugar, cover, and cook over a medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile grease an earthenware casserole 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 bake for 30-40 minutes at 200 degrees Centigrade.