Anchovy Rice Ingredients
1 kg. anchovies – sorted
½ glass of olive oil
2 onions- chopped for food
2 glasses of baldo rice
Salt
1 tablespoon of granulated sugar
1 teaspoon of allspice
½ cup of currants
black pepper
1 teaspoon of dried mint
2 cups of water
½ cup of dill
Butter – For greasing casseroles
Remove the middle bone from the peeled anchovies. Wash it thoroughly in plenty of water and let the excess water drain with a strainer.
Put olive oil in the rice cooker. Add the chopped onions and fry until they turn pink. Add the rice and continue frying. Add salt, dried mint, allspice, currants and black pepper and mix for a couple of turns.
Add the water, currants and granulated sugar and cook on medium heat and then on low heat. Finely chop the dill and add it to the cooked rice and turn it for one turn. Let it brew.
Lubrice the casserole with butter. Arrange the anchovies skin side down. Cover the bottom of the casserole well with anchovies. Put the rice you prepared in it and close it with anchovies hanging from the edges. Cover the pilaf with anchovy. Brush olive oil on the anchovies and season with salt.
Prepare the other casseroles in the same way. Bake in a preheated oven at 180 degrees for 30-35 minutes until golden brown.
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Published Feb 04 2017Apr 27 2020Categories Fish Dishes, Pastas – RiceTags 33rd episode, season 7, Arda türkmen, Arda’s cuisine, baldo rice, dill, casserole, anchovy, anchovy pilaf, black sea, currants, delicious, pilaf, rice, recipe, food, recipes, local delicacies
