The Delicious Secret of the Black Sea: The Legendary Recipe of Anchovy Pilaf

Unique Flavors of Black Sea Cuisine: Anchovy Rice

Black Sea cuisine has an important place in Turkish cuisine with its rich flavors and unique dishes. This cuisine is especially known for its dishes prepared with seafood. One of the most striking of these is anchovy'is. Anchovy pilaf offers a nutritious and delicious alternative. In this article, we will provide you with detailed information about the history, ingredients, preparation and tips of anchovy pilaf.

History of Anchovy Rice

Anchovy pilaf is a traditional dish made for centuries on the Black Sea coast. This dish is made by combining fresh anchovies with rice and is usually served on special occasions or invitations. This dish, which was frequently preferred by the local people during periods when anchovies were abundant, has gradually become popular and consumed throughout Turkey. Anchovy pilaf attracts attention not only with its taste but also with its visual appearance.

Ingredients Required for Anchovy Rice

  • 500 gram cleaned fresh anchovies
  • 2 cups baldo rice
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 2 tablespoon pinenuts
  • 2 tablespoon currants
  • 1 dessert spoon sugar
  • 1 teaspoons black pepper
  • 1 teaspoons salt
  • 1 teaspoons allspice
  • 1 bunch finely chopped dill
  • 1,5 cups hot water
  • For the baking tray olive oil

How to Make Anchovy Rice

  1. Put the rice in a bowl and wash it several times until the starch comes out. Add warm water to it. 20 minutes Let it sit for a while, then strain it.
  2. Put butter and olive oil in a pot. Add finely chopped onions and fry until they turn pink.
  3. Adding washed rice 2-3 minutes Continue to roast. At this stage, it is important to stir constantly so that the rice does not stick to each other.
  4. Add currants, sugar, salt, black pepper, allspice and dill. After mixing, 1,5 cups add hot water.
  5. Cook the rice on low heat until the water is absorbed. Be careful at this stage so that the rice is grainy.
  6. Grease a baking tray with olive oil. Arrange the cleaned anchovies on the tray with their backs facing down.
  7. Carefully spread the cooked rice over the anchovies. At this stage, it is important to spread the rice evenly over the anchovies.
  8. Arrange the remaining anchovies on top of the rice with their backs facing up. This will allow the flavor of the anchovies to integrate with the rice.
  9. Preheated 180 degrees in the oven until the anchovies are browned, about 30-35 minutes Cook. Wait for the anchovies on the rice that comes out of the oven to turn golden.
  10. Slice the anchovy pilaf from the oven and serve it hot. Serving it with a green salad will increase the flavor of the dish.

Tips for Anchovy Rice

Here are some tips to consider when preparing anchovy pilaf:

  • Fresh Anchovy Selection: The freshness of the anchovies directly affects the flavor of the dish. If possible, try to use fresh anchovies in season.
  • Rice Selection: Baldo rice is the most suitable for anchovy pilaf. Washing the rice well reduces the starch and helps the rice to be more grainy.
  • Roasting Onions: Frying the onions until they turn pink adds a deep flavor to the pilaf.
  • Baking Time: The anchovies should be given enough time to fry in the oven. This will enhance both the appearance and taste of the dish.

What to Serve with Anchovy Rice?

Anchovy pilaf is a perfect match with various appetizers. Especially yoghurt appetizer or green salad When served with, the taste of the food increases exponentially. Also, lemon slices You can balance the acidic taste of the food by serving it as well.

As a result

Anchovy pilaf is one of the indispensable dishes of special occasions with both its taste and presentation. If you want to try this unique taste of the Black Sea cuisine at home, you can achieve a great result by paying attention to the recipe and tips above. You should definitely try anchovy pilaf to impress your guests and leave an unforgettable taste on their palates.