Hamsili Pilav with a Twist

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 10-12 anchovy fillets, cleaned and deboned 10-12 anchovy fillets, cleaned and deboned
• Juice of 1 lemon Juice of 1 lemon
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Yogurt sauce (optional): Yogurt sauce (optional):
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 clove garlic, minced 1 clove garlic, minced
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the rice to the pot and stir well to coat it with the oil. Cook for a couple of minutes until the rice grains start to turn translucent.
4. 4.
   In a small bowl, mix together the cumin, coriander, paprika, black pepper, and salt. Add this spice mixture to the pot and stir well to evenly distribute the spices.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is cooked.
6. 6.
   While the rice is cooking, preheat the oven to 180°C (350°F).
7. 7.
   Grease a baking dish with olive oil. Place half of the cooked rice in the dish and spread it evenly.
8. 8.
   Arrange the anchovy fillets on top of the rice in a single layer. Drizzle the lemon juice over the anchovies.
9. 9.
   Cover the anchovies with the remaining rice, spreading it evenly.
10. 10.
    Bake the pilav in the preheated oven for 20 minutes, or until the top is golden and crispy.
11. 11.
    In the meantime, prepare the optional yogurt sauce by combining the yogurt, minced garlic, chopped dill, salt, and pepper in a bowl. Mix well.
12. 12.
    Once the pilav is ready, remove it from the oven and let it cool for a few minutes. Sprinkle the chopped parsley over the top.
13. 13.
    Serve the hamsili pilav warm, with a side of yogurt sauce if desired.

Treat your ingredients with care...

• Anchovies — Make sure to clean and debone the anchovies properly before using them in the recipe to ensure a pleasant eating experience.

Tips & Tricks

• For a more intense flavor, marinate the anchovies in lemon juice and olive oil for 30 minutes before using them in the recipe.
• If you prefer a spicier pilav, add a pinch of red pepper flakes to the spice mixture.
• Serve the hamsili pilav with a side of fresh salad for a complete and balanced meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with a glass of crisp white wine.

Serving advice

Serve the hamsili pilav as a main course, accompanied by a side of yogurt sauce and a fresh salad. Garnish with additional parsley for an extra pop of color.

Presentation advice

To enhance the presentation, sprinkle some lemon zest over the top of the pilav before serving. Serve it in a colorful ceramic dish to showcase the vibrant colors of the rice and anchovies.