Hamsili Pilav
Pilaf with Anchovy is one of the prominent local flavors in Artvin cuisine. It reflects the character of the city cuisine with the ingredients and cooking method used in the local table culture.
Ingredients
- anchovy 1/2 bunch parsley
- rice 2 tablespoons currants 2 tablespoons pine nuts 2 large onions
- olive oil
- hot water 2 tablespoons butter Salt Black pepper
Recipe
- 1
The heads and bones of the anchovies are removed, sorted, washed, sprinkled with salt and left to drain.
- 2
Finely chopped onions and peanuts are roasted in olive oil in a shallow pan until they turn yellow.
- 3
Washed and drained rice is placed in the pot and roasted for 3 minutes, then hot water and salt are added.
- 4
Add currants and mix, cover the pot and cook over high heat until it boils, then over low heat until the water is absorbed, for about 20 minutes.
- 5
When the lid is closed, finely chopped parsley and black pepper are added to the rice and left to infuse.