Turkish Anchovy Fried Rice

Name: Turkish Anchovy Fried Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g fresh anchovies; 300 g rice; 1 piece onion; 4 tbsp olive oil; 500 ml water; 1 tsp salt; 1 tsp black pepper; 1 bunch parsley; 1 bunch dill

Hamsili Pilav

This savory Black Sea specialty combines tender rice with fresh anchovies, creating a deliciously briny and aromatic dish. The rice absorbs the sea essence while maintaining a fluffy texture, dotted with silvery fish and fresh herbs. It's a comforting coastal meal that brings the taste of Turkey's northern shores to your table.

Prep 20 min

Cook 35 min

Servings 4

Difficulty Medium

Hamsili pilav is a beloved dish from Turkey's Black Sea region, particularly around Trabzon and Rize, where anchovies are abundant and deeply embedded in local cuisine. This coastal specialty transforms simple rice into something extraordinary by incorporating fresh anchovies and aromatic herbs. The dish offers a perfect balance of flavors - the mild, slightly salty taste of anchovies melds beautifully with fragrant rice, while onions and herbs add depth and freshness. Each grain of rice is infused with the essence of the sea, creating a comforting yet sophisticated meal. The anchovies become tender and flaky, distributed throughout the golden rice like little treasures. The aroma while cooking is intoxicating - the smell of sautéing onions mingles with the fresh ocean scent of anchovies and the earthy fragrance of rice. This is traditional comfort food that speaks to Turkey's maritime heritage, offering warmth and satisfaction in every bite. Perfect for lunch or dinner, hamsili pilav is often served during winter months when fresh anchovies are at their peak. The dish pairs wonderfully with a simple salad and ayran, making it a complete and nourishing meal that celebrates the bounty of the Black Sea.

Ingredients

500 g fresh anchovies
300 g rice
1 piece onion
4 tbsp olive oil
500 ml water
1 tsp salt
1 tsp black pepper
1 bunch parsley
1 bunch dill

Instructions

Prepare anchovies

Clean the fresh anchovies by removing heads, bones, and guts, then rinse under cold water. Pat completely dry with paper towels and set aside on a clean plate. Work gently to keep the fish intact. Do not leave any bones as they will make the dish unpleasant to eat.
Dice onion

Finely dice the onion into small 5mm pieces. Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat for 1-2 minutes. Add the diced onion and cook for 6-8 minutes until soft and translucent. Do not let it brown or burn.
Add rice

Add the rice to the pot with onions and stir constantly over medium heat for 3-4 minutes until the grains are well-coated with oil and slightly toasted. The rice should look glossy and smell nutty. Do not let the rice stick to the bottom of the pot.
Add liquid and seasonings

Pour in the water, add salt and black pepper, then stir once. Bring to a boil over high heat for 2-3 minutes until bubbling vigorously. The liquid should completely cover the rice by about 2cm. Do not stir once boiling begins.
Add anchovies

Gently nestle the cleaned anchovies into the rice, distributing them evenly across the surface. Reduce heat to low and cover tightly with a lid. Cook for 15-18 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
Rest and finish

Remove from heat and let stand covered for 10 minutes to steam and set. Finely chop the parsley and dill. Drizzle with remaining olive oil and gently fold in the fresh herbs with a fork. The rice should be fluffy and aromatic. Do not overmix or the rice will become mushy.