Turkish Anchovy Fried Rice with Herbs and Lemon

Ingredients

• 2 cup basmati rice
• 500 g fresh anchovies
• 1 piece yellow onion
• 4 tbsp olive oil
• 3 cup vegetable stock
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 piece lemon
• 1 tsp salt
• 1 tsp black pepper
• 2 piece bay leaves

Instructions

1. Clean the anchovies

   Remove heads and guts from fresh anchovies, rinse under cold water for 2-3 minutes until water runs clear. Pat completely dry with paper towels. The fish should feel firm and smell fresh like the sea. Do not leave any scales or entrails as they will make the dish bitter.

2. Prepare aromatics

   Finely dice the onion into 5mm pieces. Roughly chop the dill and parsley, removing thick stems. Zest half the lemon and juice the whole fruit. The herbs should be chopped just before cooking to maintain their bright color. Do not chop herbs too finely or they will become mushy.

3. Rinse the rice

   Rinse basmati rice under cold running water for 3-4 minutes, gently rubbing the grains until water runs clear. Drain thoroughly in a fine mesh strainer for 2 minutes. The rice should feel clean and not sticky when touched. Do not skip this step or the rice will be gummy.

4. Sauté the base

   Heat olive oil in a heavy-bottomed pot over medium heat for 1 minute. Add diced onion and cook for 5-6 minutes until soft and translucent but not browned. The onions should sizzle gently and smell sweet. Do not use high heat or the onions will burn and turn bitter.

5. Cook the anchovies

   Add cleaned anchovies to the pot with onions. Cook over medium heat for 4-5 minutes, stirring gently until fish breaks apart and releases its oils. The anchovies should dissolve into small pieces and the mixture should smell aromatic. Do not overcook or the fish will become tough and dry.

6. Add rice and stock

   Stir in the drained rice, coating each grain with the anchovy mixture for 2-3 minutes over medium heat. Add hot stock, bay leaves, salt and pepper. Bring to a boil for 2 minutes until bubbling vigorously. Do not stir once the liquid is added or the rice will become mushy.

7. Simmer covered

   Reduce heat to low, cover tightly with lid and simmer for 18-20 minutes without lifting the cover. You should hear gentle bubbling sounds that gradually fade. The rice is done when liquid is absorbed and grains are tender. Do not peek or stir during this time as steam will escape.

8. Rest and finish

   Remove from heat and let rest covered for 5 minutes to steam finish. Gently fold in chopped herbs, lemon zest and juice with a fork. The rice should be fluffy with distinct grains and bright green herb flecks. Do not overmix or the rice will become heavy and dense.

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