A classic of the Black Sea coast, this dish is made by lining a pan with cleaned anchovies, filling it with seasoned rice, and baking it. The pilaf is turned out before serving and is one of the region’s best-known dishes.
Sauté the onion over medium heat in some of the olive oil. Add the pine nuts, raisins, allspice, and cinnamon. Stir in the rice and sauté for 2 minutes. Add the hot water and partially cook over low heat for 12 minutes.
Grease a baking pan and arrange the anchovies back to back across the bottom and sides.
Press the partially cooked rice over the anchovies to fill the pan, then drizzle with the remaining olive oil.
Bake in an oven preheated to 190°C / 375°F for 30–35 minutes, until the anchovies are cooked and the rice is tender.
Invert onto a serving plate and serve hot.
Store in a covered container in the refrigerator for up to 2 days. Because it contains seafood, freezing is not recommended. Allergens: fish (anchovies) and pine nuts.
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