A dramatic Black Sea specialty where butterflied anchovies line a baking mold encasing fragrant herbed pilaf, baked until the fish turns golden and crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: inverted from round mold onto platter
Garnishes: lemon wedges, dill sprigs
Accompaniments: cacik, arugula salad
Instructions
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1
Cook rice in broth with a tablespoon of butter until just barely tender and the liquid is absorbed, then fluff and set aside.
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2
Sauté onion in remaining butter until golden, add pine nuts and currants, cook three minutes, then fold into the cooked rice.
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3
Season the rice with allspice, pepper, chopped dill, and parsley, mixing thoroughly so every grain carries the herb fragrance.
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4
Butter a round baking mold generously, then line the bottom and sides with butterflied anchovies, tails pointing upward neatly.
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5
Pack the herbed rice firmly into the anchovy-lined mold, then fold the overhanging anchovy tails over the top to seal completely.
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6
Drizzle with olive oil and bake at 190 degrees Celsius for twenty-five minutes until the anchovies are golden, crisp, and fragrant.
Did You Know?
In the Black Sea city of Trabzon, the anchovy is so beloved that there are over forty traditional recipes using this single fish.
Chef's Notes
Equipment Tips
- round baking mold
- large saucepan
- sharp knife
Garnishing
lemon wedges, dill sprigs
Accompaniments
cacik, arugula salad
The Story Behind Hamsili Pilav
Hamsili pilav is the crown jewel of Black Sea Turkish cuisine, where anchovies are the culinary cornerstone. This region has developed an entire gastronomy around the small silver fish, reflecting centuries of fishing culture along Turkey's northeastern coast.
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