How to make Hamsili Pilav

Why cooks start here

Hamsili Pilav is cooked the way Black Sea cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

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.