Black Sea Anchovy Rice

Baked rather than fried, this traditional Black Sea dish pairs rich omega-3 fatty acids from fresh anchovies with a seasoned, portion-controlled aromatic rice.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.2 lbs (550 g) cleaned, deboned fresh anchovies · 715 kcal in the whole recipe
• 1 cup (200 g) white rice · 720 kcal in the whole recipe
• 1 large onion, finely chopped (150 g) · 60 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil · 177 kcal in the whole recipe
• 1 tbsp (14 g) butter · 100 kcal in the whole recipe
• 1 tbsp (12 g) pine nuts · 83 kcal in the whole recipe
• 1 tbsp (15 g) dried currants · 44 kcal in the whole recipe
• 1/4 bunch fresh dill, finely chopped (15 g) · 7 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp allspice, 1/4 tsp cinnamon, and 1.5 cups hot water

Method

1. Sauté the onion in olive oil and butter until soft, then add pine nuts and lightly toast them.

   

2. Stir in the washed rice, currants, salt, black pepper, allspice, and cinnamon; cook for 2-3 minutes, add 1.5 cups of hot water, cover and simmer until water is absorbed, then fold in fresh dill.

   

3. Line the bottom and sides of a baking dish with cleaned anchovies, skin-side down.

   

4. Spread the warm seasoned rice filling over the anchovies, then cover the top with the remaining anchovies.

   

5. Bake in a preheated oven at 200°C (400°F) for about 25-30 minutes until cooked and golden brown, then slice and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.