Offer You to try pilaf with history, but rather with the fish, the love that glorified the Sultan himself. The inhabitants of the black sea coast are very popular fish – khamsi, it is no less popular and we have sprat or anchovy. However, this fish has graced the tables of sections of the population with very high incomes. Her meet was on the menu high-ranking persons, neither in old nor in modern times, meanwhile, on the black sea coast to that fish, which is the nurse of fishing families, a special attitude. Sultan Suleiman the Magnificent, the most loved is, of hamsey. The love for fish was so great that on the hilt of one of his blades, he commanded to engrave a motif depicting of hamsey... On the authenticity of prescription do not apply. Turned out surprisingly delicious, crunchy layer of fish, and inside a great pilaf.
|Cooking time 120 minutes||Number of servings 6|
Purify the intestines, remove the ridge.
To prepare this pilaf I took rice aquatics Color Mix TM "Mistral. It is very tasty and has a beautiful appearance.
We have 1 Cup.
Cut onion into.
Fry in olive oil, but not for long.
In a large kettle or saucepan pour the rice. Add sugar and salt. Salt quite a bit, the fish will give his salt.
A little cinnamon.
Dried currants. It must first be spread and put on the window to dry.
Add water, close the lid and simmer parched rice in about 20 minutes, until absorbed all the liquid.
Then sprinkle top with dill, wrap it up in the pilaf.
After 30 minutes, stir.
The form greased with olive oil. Purified anchovy dip them in semolina, originally in corn flour and spread in a circle starting from the center, overlapping. Moulded bumpers.
Gently on top of the rice, tightly pressed.
Also on top place the anchovies. Brush with olive oil. Put into the oven for 35 - 40 minutes at 190 - 200 gr. Take out from the oven, allow to stand for 10 minutes. Overturn on a dish. I draw your attention that the anchovies (anchovy) when baking is reduced in size, put it a little more.