A Black Sea classic: spiced rice pilaf with almonds, currants and cinnamon, encased in anchovy fillets in a buttered mold and baked. A high-protein main.
Ingredients
Instructions
- 1
Rinse the rice until the water runs clear and drain. Remove the heads and backbones from the anchovies, open into fillets, rinse, drain and sprinkle with 5 g of the salt.
- 2
Finely chop the onion and coarsely chop the almonds. Melt the olive oil and 20 g of the butter in a pot, toast the almonds for 2 minutes, then add the onion and cook for 4-5 minutes until soft.
- 3
Add the rice and stir for 3 minutes. Add the raisins, cinnamon, black pepper, sugar, remaining salt and the hot water; cover and cook over low heat for 12 minutes, until the water is absorbed.
- 4
Preheat the oven to 200 °C. Generously grease a 24 cm mold with 30 g of the butter and line it with anchovy fillets, skin side down, arranged like spokes with the tails hanging over the rim.
- 5
Fill the mold with the pilaf and press it down, fold the overhanging fish over it and cover the top completely with the remaining fillets.
- 6
Melt the remaining butter and drizzle it over; bake at 200 °C for 30 minutes, until the anchovies are browned.
- 7
Let it rest for 5 minutes, invert onto a serving plate, slice and serve hot.
Nutrition
Per serving
| Calories | 516 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 57 g |
| Fat | 18 g |
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