Hamsi Pilavi – Anchovy Pilaf

Remove the heads and backbones of the fish. Next, open and unfold the fish, rinse, sprinkle with a tiny bit of salt and drain in a colander. Place the long-grain rice in a saucepan, cover with warm water to which salt (1) has been added, and let stand until the water cools. Next, rinse until the water remains clear and drain. Place the onions, water (1) and salt (2) in a saucepan, stir occasionally over medium heat and cook for 10 min or until the liquid has reduced, if necessary. Pour on the oil (2) and roast for 4-5 min, then add the long-grain rice and roast for 5-6 min, stirring occasionally, until the long-grain rice begins to stick to the bottom of the pot. Stir in the raisins and pine nuts, pour in the boiling water (2) and add the sugar. Cover the saucepan, make 5 min at medium temperature, then reduce the temperature and simmer gently for 10 min, until the liquid is reduced and holes form on the surface. Remove from heat, fold in the spices and culinary herbs, cover the saucepan and rest for 10 min. Brush a large, smooth-bottomed Reindl with olive oil. Cover the bottom with half of the anchovies, skin sides down, and place a row of anchovies all around the sides the Reindl (as for a cake base). Fill this “bottom” with the long grain rice and cover the top with the remaining anchovies, skin side n

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