Hamsili Pilav (Anchovy-Wrapped Rice Pilaf)

How to Build Hamsili Pilav with an Intact Anchovy Shell

Hamsili pilav asks for two preparations to finish as one. The rice is cooked almost through with onion, pine nuts, currants and warm spice; cleaned anchovies are then overlapped across the base and sides of a round mould, folded over the filling and used again as a complete lid. When inverted, the hidden lining becomes a radial bronze shell. Any uncovered rice patch interrupts both the appearance and the moisture control, so patient lining matters.

Trabzon and other Black Sea records show variations in spice and rice technique, but the defining architecture is consistent. This version uses black pepper, mint and only a trace of cinnamon, enough to make the currants and pine nuts read as an iç pilav without making the fish taste sweet. Parsley is folded in after the rice rests so it keeps a fresher colour.

The anchovies must be butterflied. Pulling out the backbone while keeping the paired fillets joined gives broad pieces that line a mould efficiently. Dry them well: wet fish slip down the buttered wall, dilute the pilaf and resist browning. Small gaps are inevitable on the first pass; reserve the most intact fillets for the upper cover and use narrow pieces as patches.

Rice presents the opposite risk. If fully soft before assembly, it swells again in the sealed mould and turns compressed. Soak and rinse it, sauté it with the aromatics, then stop cooking when the liquid is absorbed and the centre retains a slight firmness. A 15-minute rest redistributes moisture before parsley is folded in and prevents steam from flooding the fish lining.

Bake until the exposed fish is brown and reaches 63°C, then wait ten minutes before turning out. That pause firms the outer layer without letting the rice sit warm for an unsafe period. Serve hot in wedges. A simple salad or plain yogurt is enough; the pine nuts, currants and anchovies already provide the dish's contrast.