Black Sea anchovy rice pie

March 1st, 2012 Comments Off on Black Sea anchovy rice pie

Let’s make a rice pie with the little prince of fishes, that is anchovy, cloaked in thin fillets of anchovy or hamsi as we call in Turkey.

  • 600 gr. anchovy fillets  
  • 1/2 cup rice (soaked in warm water for 30 minutes)
  • 110 ml water
  • 1 medium size onion (chopped finely)
  • 1 T. pine nut
  •  1 T.  currants (let them puff in water)
  • 1 t. sugar
  • 2 T. extra virgin olive oil
  • 1/4 cup tomato juice (grated)
  • 1 bunch dill(chopped finely)
  • cumin, cinnamon, ginger, allspice, dried peppermint
  • salt and black pepper
  • For the pilav:   

    Saute onion in olive oil until wilted. Add pine nuts and currants. Add tomato juice and a little bit less than 1/2 cup water.

    When it boils, add rice and salt. Lower the heat. When all the liquid is absorbed, add the spices, sugar and dill.

    Let pilav stand a few minutes, as the rice must be al dente. Because it will be cooked again together with the anchovies in oven.

    For the anchovies and assemble: 

    Clean and bone the anchovies. Split open the anchovy and remove the guts. Gently tear out the hack bone and tail. Remove the heads of the anchovies.

    Grease a 25 cm. diameter oven tray and line up the bottom of the tray with half filleted anchovies.

    Spread the half cooked pilav, then arrange the rest of the anchovies lining up on top like a tile. The anchovy fillet skin side will be outwards.

    Fold the bottom anchovies above and let them wrap with top, to be firmly lock together. 

    Sprinkle 1 T. extra virgin olive oil on top.   

    Bake at 175 ° C until golden brown (30 -35 minutes) and serve while still hot.

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