Pilaf with anchovy
Cooking time: 1 h 30 minutes
Difficulty: Medium recipe
Recipe yield: 4 servings
Turkish food
Pilaf with anchovy – quite an interesting and original way of cooking pilaf with fish. Anchovy can be replaced with hamsa, in fact it is the same anchovy. If not, you can use capelin.
Anchovy pilaf ingredients
Anchovy pilaf recipe
To cook anchovy pilaf, finely chop the onion and fry in vegetable oil.
Rinse the rice and discard in a colander. Add rice to onions and fry. When the rice turns transparent, add 3 cups of boiling water, salt and pepper, simmer over medium heat.
After the water has evaporated, cover the rice and simmer over low heat for 10 minutes.
Peel the anchovy, cut off the head and tail, gut and flatten. Rinse, drain and dry. In a greased form, spread the anchovy in one layer, overlap on the sides, salt and pepper.
Put rice on top of the fish, level and cover with the fish hanging from the sides. Bake pilaf with anchovy at 200 degrees for 30 minutes.
After anchovy pilaf, turn onto a platter and serve.
