Anchovy Pilaf (Hamsili Pilav) - Easy and Delicious Traditional Recipe

Anchovy Pilaf (Hamsili Pilav) is one of the Black Sea region's most unique flavors — a traditional dish prepared with the perfect harmony of fresh anchovies and rice. In this recipe, you will find a step-by-step guide that anyone can easily prepare in their own kitchen.

• Soak the rice and the de-stemmed currants in separate bowls of hot water.
• Clean the anchovies and remove their bones. Rinse them thoroughly and let them drain in a colander.
• Finely dice the onion. Heat olive oil in a pot and add the onions. Sauté over medium heat, stirring occasionally, for about 5 minutes until the onions soften. Add the pine nuts and continue stirring, sautéing for another 5 minutes until the pine nuts turn golden. Drain the rice, rinse until the starchy water runs clear, and drain again. Add the rice to the pot. Sprinkle with salt and black pepper and stir a few times. Add the dried mint and the drained currants, stir, then pour in the hot water. Stir, cover the pot, and reduce the heat. Cook until the rice has absorbed all the water.
• While the pilaf is cooking, grease a pan and sprinkle half of the cornmeal over the bottom. Line the bottom of the pan with anchovies, skin-side down. Remove the pilaf from the heat, add the finely chopped dill, and stir to combine.
• Without delay, spread the pilaf evenly over the anchovies in the pan and smooth it out with a spoon. Arrange the remaining anchovies skin-side up on top of the pilaf, covering it completely. Sprinkle the remaining cornmeal over the anchovies. Cook until the bottom is golden and crispy, then flip using a lid. Cook the other side the same way and serve. Enjoy!

Tips & Tricks

• If you prefer, you can make the same recipe in the oven.
• When cleaning the anchovies, gently removing the bones makes both the presentation and the cooking process easier.
• Before serving, you can add a squeeze of lemon juice or some fresh dill on top for a brighter, fresher flavor.