# 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.
