Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Pilaf with Anchovies (Pilaf Recipes)

Banu Atabay's Hamsili Pilav
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Pilaf with Anchovies



Instructions:
# Cover the rice with salt water and let it stand for half an hour.
# Roast the pine kernels and then currants, drain and place in a separate plate.
# Put the 1/3 cup vegetable oil in a pot. When it turns hot, add rested, washed and drained rice.
# Roast until the rice turns colourless, add 3 cups water, at first cook over medium heat and then over low heat for about 17-20 minutes, add pine kernels and currants.
# When the pilaf gets cooked place a paper towel between the pot and its lid, and let it stand for 20 minutes.
# Grease a heat resistant medium sized tray, and place the cleaned and the heads of them separated anchovies on the tray fitly.
# Place the rested pilaf on the anchovies.
# Place the remaining anchovies on the pilaf.
# Cook in the 374 F oven until their upper sides turn red.
# Serve hot.


Note: Pilaf with Anchovies is one of the favourite meals of Black Sea Region of Turkey.


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17.6 ounces anchovies
2 cup rice
1/3 cup vegetable oil
1 tbsp pine kernel
1 tbsp currant
1 tsp salt
1/2 tsp black pepper
3 cup water, gravy