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Hamsili Pilav

Serves 4 to 6 Entree seafood, Fish

Hamsili Pilav

Hamsili Pilav hails from the verdant Black Sea region of Turkey, where the cuisine is deeply influenced by the bounty of the sea. This dish is a staple in homes, especially during the cooler months when family and friends gather around the table. Anchovies are the star of this pilav, their freshness celebrated in every bite. It is a dish that showcases the generous use of local ingredients, particularly the heartiness of rice and the aromatic touch of dill.

The flavor of Hamsili Pilav is a harmonious blend of the briny anchovies and the tender grains of rice, each mouthful enriched by the subtle sweetness of onions and the warmth of olive oil. The dish carries a gentle herbaceous note from the dill, balanced by the seasoning of fine sea salt and black pepper. It is a comforting dish meant to be shared, its warmth and richness inviting diners to savor each spoonful together.

Ingredients

  • 600 gfresh anchovies
  • 300 grice
  • 1onion
  • dill — chopped
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 600 g of fresh anchovies. Remove the heads and guts, then rinse them under cold water to remove any remaining scales or impurities. Pat them dry with a paper towel to ensure they don't add excess moisture to the dish.
  2. In a large, deep skillet or a wide pot, heat 80 ml of olive oil over medium heat. Dice 1 onion finely and add it to the oil, stirring occasionally. Cook until the onion becomes translucent and fragrant, which will take about 5 minutes.
  3. Add 300 g of rice to the skillet, stirring to coat the grains with the oil and onion mixture. Continue to stir for about 2 minutes, allowing the rice to absorb the flavors and become slightly translucent.
  4. Pour in enough water to cover the rice by about 1 cm. Season with fine sea salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet with a lid.
  5. Cook the rice until it is almost tender, about 10 minutes. Stir occasionally to prevent sticking, and check the water level, adding a splash more if necessary to keep the rice moist.
  6. Once the rice is nearly done, layer the cleaned anchovies over the top, ensuring they are evenly distributed. Cover the skillet again and let the anchovies steam for about 5 minutes, or until they turn opaque and are just cooked through.
  7. Remove the skillet from the heat and let it sit, covered, for another 5 minutes to allow the flavors to meld and the rice to finish cooking. The rice should be tender and the anchovies should be fully opaque and flaky.
  8. Before serving, finely chop a handful of dill and sprinkle it over the pilav. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, allowing everyone to enjoy the dish while it's warm and aromatic.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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