Portion Size Anchovy Rice Recipe

Now is the perfect season. It will get more delicious as you go. I'm talking about the pearl of the Black Sea, anchovy...

In that region, it is prepared in huge trays. It is troublesome. I am adapting the recipe in a way that is portion-friendly, easier to control, and practical and elegant in terms of service. We make a delicious "anchovy rice" with frankincense filling and crispy outer coating. I hope you will like it.

How to Make Portion Size Anchovy Rice Recipe?

• As I mentioned in the tips section, after completing all your preliminary preparations, let's start by making the stuffed pilaf.
• Take a tablespoon of butter in the pot in which you will prepare the rice. When it starts to warm up, add your onions and brown them. Then add your pine nuts and mix together for a minute or two.
• Add your rice and fry in a controlled manner until it becomes transparent. As this time approaches the end, add the currants and continue mixing.
• Give him black pepper. Here, decide on the amount based on your taste. I think 1 teaspoon is ideal. Those who wish can also add a pinch of allspice and cinnamon. But I usually settle for black pepper.
• Add hot water, stir a little with a spoon, and turn the heat down to low. Close the lid of the pot, add the dill before it is fully cooked, but a little before it is cooked, and turn off the heat. I have already given the water measurement accordingly. Put a cloth napkin under the lid and let it brew for 10-15 minutes.
• While your rice is brewing, deal with the bottom fillings of your casserole dishes. To do this, apply the remaining butter to the bottom and side walls of your casserole with a brush. Arrange your anchovies in a single layer, first on the bottom, then on the side walls, with the backs of your fish facing the casserole.
• Put the rice you have brewed and aerated without crushing it into your bowls lined with anchovies. Cover the top of the rice so that the skin of the fish remains on top, and place the anchovies that you moved to the side tightly on top.
• After covering all your casseroles with anchovies, brush them with the remaining butter that you have softened at room temperature.
• Place your casseroles on a baking tray and add some hot water to the tray from the edge. A few millimeters to the base is enough. This is necessary to preserve the humidity in the oven and keep the rice fragrant.
• Check visually and bake your anchovies in a medium-heat oven for about 20-25 minutes until they turn golden brown.
• When serving, either in a casserole dish or invert the casserole onto a serving plate. Bon appetit honey and sugar!