Why Hamsili Pilav is Special

Hamsili Pilav is not just a meal; it’s a celebration of regional flavors that encapsulates the essence of the Black Sea coast. This dish balances the saltiness of the anchovies with the richness of buttery rice and the subtleness of fresh herbs. It’s perfect for special occasions or a cozy family dinner.

Recipe Overview

This recipe serves up to 6 people and involves straightforward steps, making it accessible for cooks of all skills levels.

Ingredients

Check the ingredients as you gather them:

2 cups of short-grain rice

500 grams of fresh anchovies, cleaned and heads removed

2 large onions, finely chopped

1 bunch of fresh parsley, finely chopped

1/2 cup of pine nuts

1/2 cup of currants

2 tablespoons of olive oil

100 grams of butter

Salt and black pepper to taste

2 teaspoons of sugar

Equipment Needed

• Large skillet or wide-bottom pan
• Small saucepan
• Sharp knife
• Chopping board
• Measuring cups and spoons
• Mixing bowls

Preparation Steps

1. Begin by rinsing the rice until the water runs clear, then soak it in warm water while you prepare the other ingredients.
2. In a skillet, heat the olive oil and half the butter. Add the onions and cook until translucent.
3. Add the pine nuts and currants to the onions and cook until the nuts are golden.
4. Drain the rice and add it to the skillet, stirring constantly to coat the rice with the oils and flavors.
5. Add sugar, salt, and pepper, then cover the rice with hot water. Cook over medium heat until the water is absorbed.
6. In a separate pan, layer the bottom with remaining butter and a few anchovies. Spoon the half-cooked rice mixture over the anchovies smoothly.
7. Layer the rest of the anchovies on top of the rice and cover the pan. Cook on low heat for about 20-30 minutes until the anchovies are cooked and the rice is tender.
8. Remove from heat, sprinkle chopped parsley, and let it sit covered for 10 minutes before serving.

Storing and Serving Suggestions

Hamsili Pilav can be stored in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat until warm. For a perfect meal, serve with a crisp white wine like Sauvignon Blanc and a fresh green salad.

Frequently Asked Questions

Can I use canned anchovies instead of fresh?

Yes, in a pinch, you can use canned anchovies, but the flavor and texture will differ significantly from using fresh anchovies.

Is there a vegetarian version of Hamsili Pilav?

Yes, you can substitute the anchovies with a mixture of hearty vegetables like bell peppers and zucchini for a vegetarian version.

How can I make sure the rice doesn’t stick to the pan?

Ensure the pan is well buttered before adding the rice, and keep the heat low to prevent sticking.

Can I prepare Hamsili Pilav ahead of time?

Yes, you can prepare it ahead and store it in the refrigerator. Reheat gently before serving.

What other dishes pair well with Hamsili Pilav?

Try serving it with other Turkish favorites like cacik (yogurt and cucumber dip) and kisir (Turkish bulgur salad).