Hamsili Pilav (Anchovy Rice)
1 kilogram filleted anchovies
2 tbs olive oil
To the pilaf: 260g rice, 1 medium onion (finely chopped), 1/4 cup of water, 1/2 cup olive oil, 55 g pine nuts, 55 g currants, One tbs sugar, One tsp cinnamon, One tsp thyme, one tbs mint, salt and pepper.
Hamsili Pilav (Anchovy Rice) recipe
Pour sufficient scalding water above the rice to cover, stir in a tbs of salt and abandon to cool. Meanwhile place the chopped onions and 1/4 cup of normal water into a stewpot and cook over a medium heat for Ten minutes. Add the olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 6 minutes. Blend within the currants, pine nuts, 1.5 cups of practically boiling water and sugar, cover, and cook over a medium heat for 10 minutes. Stir while in the other spices, cover and abandon for Twelve minutes. Meanwhile grease an earthenware casserole and line the base and sides with just above half the anchovy fillets skin side outwards. Pour the rice blend into the centre and cover the surface using the remainder in the anchovies. Sprinkle a little olive oil over and bake for 35 minutes at Two hundred degrees Centigrade.
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