Turkish Anchovy Rice Pilaf

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A festive Black Sea specialty made when fresh anchovies are in season, this dish features buttery rice pilaf enriched with pine nuts and currants, baked inside a beautiful rosette of fresh anchovies. The inverted presentation reveals an elegant fish pattern that makes it a centerpiece for winter celebrations.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 650 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the anchovy layer

• 700 g (about 1.5 lb) fresh anchovies, cleaned with heads removed
• 2 tablespoons cornmeal or fine semolina
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the rice pilaf

• 1.5 cups (300 g) short-grain or baldo rice, soaked 30 minutes and drained
• 3 tablespoons unsalted butter
• 1 large onion, finely diced
• 1/3 cup (50 g) pine nuts
• 2 tablespoons currants
• 3 cups hot fish or chicken stock
• 1 teaspoon allspice
• 1 teaspoon salt

Directions

1. Preheat the oven to 190°C (375°F). Grease a deep round baking dish about 24 cm across generously with butter.
2. Pat the cleaned anchovies dry, then season lightly with salt and pepper and dust both sides with cornmeal so they hold their shape during baking.
3. Begin arranging the anchovies in the baking dish: lay them in a tight spiral on the bottom, slightly overlapping, with tails pointing upward along the wall. Continue layering until the entire dish is lined, creating a rosette effect with upright tails visible at the rim.
4. Melt the butter in a saucepan over medium heat, add the onion, and sauté until soft and translucent, about 5 minutes. Stir in the pine nuts and toast lightly for 1 minute, then add the drained rice and stir for 2 minutes to coat the grains.
5. Pour in the hot stock, add the currants, allspice, and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 8 minutes until most of the liquid is absorbed but the rice is still slightly underdone.
6. Spoon the partially cooked rice into the center of the anchovy-lined dish, mounding it slightly without pressing. Dot the top with a few small pieces of butter.
7. Cover the dish tightly with foil and bake for 30 minutes, then uncover and bake another 10 minutes until the rice is tender and the anchovies are golden and cooked through.
8. Let the dish rest for 10 minutes. Place a serving platter over the top of the baking dish and carefully invert so the anchovy rosette faces up. Serve warm with lemon wedges and a simple green salad.

Cook’s Notes

• Use the freshest hamsi you can find; this dish is traditionally made in winter when Black Sea anchovies are at peak season from November to February.
• Choose a deep, round baking dish so the upright anchovy tails form a tall rim around the rice for a dramatic inversion.
• If currants are not available, golden raisins work well, or omit them entirely for a more savory flavor.
• A fish stock made from the reserved anchovy heads and bones intensifies the sea flavor; strain it well before measuring.
• Serve with wedges of lemon and a crunchy green salad to balance the rich, buttery pilaf.

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