🇹🇷 Turkey · Food
Anchovy Rice Pilaf
By eatmundo · July 5, 2026
Hamsili Pilav is a unique and beloved pilaf from Turkey's Black Sea region, combining fragrant rice with fresh anchovies. It’s a delightful dish where the savory flavor of the sea meets aromatic herbs and spices, baked to perfection in the oven. This comforting classic offers a taste of traditional Turkish coastal cuisine that's both hearty and incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by cleaning 500g of fresh anchovies; remove their heads and guts, then carefully debone them to create butterfly fillets. Rinse them thoroughly under cold water and pat dry with paper towels.
- 2
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté 1 finely chopped large onion until softened and translucent, about 5-7 minutes, taking care not to brown it.
- 3
Add 1 cup of washed and drained short-grain rice (like Baldo rice) to the saucepan with the onion. Stir for 2-3 minutes until the rice becomes slightly transparent at the edges.
- 4
Stir in 1/4 cup of pine nuts and 1/4 cup of dried currants, along with 1/4 cup each of finely chopped fresh dill, parsley, and mint. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 5
Pour in 1.5 cups of hot water or fish broth. Bring to a boil, then reduce heat to low, cover the pan tightly, and simmer for 15 minutes until the liquid is absorbed and the rice is almost cooked.
- 6
Arrange half of the deboned anchovy fillets in a single layer at the bottom of a medium-sized oven-safe dish (approx. 20x20 cm), overlapping slightly. Spread the partially cooked rice mixture evenly over the anchovies.
- 7
Layer the remaining anchovy fillets neatly over the rice, creating a decorative top. Drizzle lightly with 1 tablespoon of olive oil and a squeeze of fresh lemon juice.
- 8
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the anchovies are golden brown and cooked through, and the rice is tender. Let it rest for 5 minutes before serving.
Frequently Asked Questions
What type of anchovies should I use for this pilaf, and how should they be prepared?+
For the best flavor and ease, use oil-packed anchovy fillets, ensuring they are well-drained and finely chopped to distribute their savory notes evenly throughout the pilaf. If using salt-packed, rinse and debone thoroughly.
Which kind of rice is ideal for Anchovy Rice Pilaf, and should it be rinsed beforehand?+
A medium-grain rice like Arborio or Carnaroli works wonderfully for its ability to absorb flavor while maintaining texture; always rinse the rice until the water runs clear to achieve a fluffy, non-sticky pilaf.
How can I ensure the pilaf isn't too salty or overwhelmingly fishy from the anchovies?+
Balance the anchovies' intensity by incorporating the sweetness of currants and richness of pine nuts, and add salt sparingly at the end. A generous squeeze of fresh lemon juice before serving will also brighten and cut through the richness.
What is the correct doneness for this pilaf, and what texture should I expect?+
The pilaf is perfectly cooked when the rice is tender with a slight al dente bite and has absorbed all the liquid, resulting in a moist, fluffy, and separate grain texture, not mushy.
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