Ingredients

• 800 grams of anchovy
• 100 ml olive oil
• 1 medium sized onion
• 1 tablespoon of pine nuts
• 200 grams of Mahmood Basmati Rice
• 1 tablespoon of dry blackcurrant
• 400 ml hot water
• 1 teaspoon of dry mint
• 1 and half bunch of dill
• 1 tablespoon of corn flour
• 1 teaspoon of black pepper
• 1 teaspoon of salt

Recipe

Put the rice and stem-free blackcurrants in two separate bowls of hot water. Clean the anchovies and take out the strings. Wash and rinse well and rest in a sieve. Chop the onions finely. Heat the olive oil and add the onions. Mix from time to time on medium level heat for about 5 minutes until the onions are soft. Add the pine nuts and keep stirring fry until the nuts turn pink. Wash the rice grains until the starch is gone and rinse. Take the rice into the saucepan. Add salt and pepper and stir for a few times. Add the mint and rinsed dried blackcurrants, stir and add hot water. Stir and close the lid. Lower the heat and cook until the water is absorbed. While the rice is being cooked, oil the base of the oven pan and spread some corn flour. Spread the anchovies onto the base of the pan with the skin looking at the bottom of the pan. Take your rice off the cooker. Add finely chopped dill and mix it. Pour the rice onto the anchovies immediately and make it flat with the help of a spoon. Spread the rest of the anchovies on top of the rice with the skin looking up. Spread the rest of the corn flour on top of the anchovies. Cook the dish for 30 minutes in 180 degrees pre heated oven until the anchovies turn pink. Wait for 5-10 minutes after taking the dish out and then slice it to serve.