Entree: Greece – Greek Pontic Cuisine – Χαμσί Πιλάβι ➤ Hamsi Pilavi (Rice pilaf cooked with fresh anchovies and herbs typical of Pontic coastal cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (450 g) fresh anchovies, cleaned, gutted and butterflied
- 2 cups (400 g) long-grain rice, rinsed and drained
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 6 g)
- 2 1/2 cups (600 ml) fish stock or lightly seasoned water
- 1/2 cup (120 ml) dry white wine (optional; may substitute additional stock)
- 1/4 cup (15 g) fresh dill, chopped (or 1/4 cup parsley, or mixture)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, zested and cut into thin slices for layering and serving
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside to soak while you prepare other ingredients (10–15 minutes).
2. Heat the butter and olive oil in a heavy-bottomed saucepan over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Drain the rice and add it to the pan, stirring to coat the grains in the butter and onion mixture; toast gently for 2–3 minutes.
4. Pour in the white wine (if using) and let it reduce for 1 minute. Add the fish stock (or water), 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper; stir once and bring to a gentle simmer.
5. Arrange the butterflied anchovies in a single layer over the rice, skin side up. Scatter lemon slices and half the chopped dill over the anchovies. Do not stir.
6. Cover the pot tightly and reduce heat to low. Cook undisturbed for 15–18 minutes, until the rice has absorbed the liquid and is tender.
7. Remove the pot from heat and let rest, covered, for 8–10 minutes to finish steaming.
8. Gently lift and fold the anchovies into the rice to distribute them, or serve the fillets on top. Sprinkle with remaining dill, chopped parsley and lemon zest. Serve warm with extra lemon wedges.