Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

 

Baked Anchovy Pilav   HT  MC Turkish  70mins plus standing

 

Turkish Name:  Hamsi Pilavi

 

Serves 4   Hot  Fish  Grains  Dried Fruit  Nuts  Herbs Main Course  Pilaf  Gluten Wheat Dairy free  Eggless  Turkey  Europe  Asia

 

Ingredients 

250g/9oz Long Grain Rice

Boiling Water

2 teasp Salt

1 Onion, finely chopped

60ml/2fl.oz. Water

120ml/4fl.oz. Olive Oil

50g/2oz Pine Nuts

50g/2oz Sultanas

360ml/12fl.oz. Boiling Water

1 tbsp Sugar

1 teasp Ground Cinnamon

1 teasp Dried Thyme

1 tbsp Freshly chopped Mint

Salt and Pepper

900g/2lb Anchovy Fillets

2 tbsp Olive Oil

Instructions

 

1. Place the rice in a large mixing bowl and cover with boiling water. Add 2 teasp of salt, mix well then set side cool. 

 

2. Meanwhile place the chopped onions and  water in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes. 

 

3. Add the olive oil and continue to simmer for a further 5 minutes. 

 

4. Drain the rice well, add to the onion mixture bring to the boil then reduce the heat and simmer, stirring, for 5 minutes. 

 

5. Preheat the oven to 200C, 400F, Gas Mark 6.  Add the sultanas, pine nuts, boiling water, sugar, cinnamon, thyme and mint to the saucepan. Mix well, reduce the heat, cover, and simmer for 10 minutes. 

 

6.  Meanwhile grease an ovenproof casserole and line the base and sides about 2/3rds of  the anchovy fillets skin side  down. 

 

7. Pile the rice mixture into the centre and then over the surface with the remainder of the anchovies, skin side up. Sprinkle a little olive oil over and bake for 30-40 minutes.

 

 

More Pasta, Grains, Pulses, Rice  Recipes  |   What's in Season  |   International Cuisines

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk