Anchovy-crusted rice pilaf (Hamsili pilav)

1. Break off the anchovy heads, open up the bellies and pull out the spine with the bones to get butterflied fillets; rinse, drain and salt lightly.

2. Soak the rice in warm salted water for 20 minutes, then drain.

3. Toast the pine nuts in the butter with 1 tablespoon of oil, add the chopped onion, then the rice and stir for 2-3 minutes.

4. Add the currants, cinnamon and allspice, season with salt and pepper, pour in 600 ml of hot water and simmer covered for 12 minutes; finally stir in the dill.

5. Oil a round baking dish and line the bottom and sides tightly with the fillets, skin side out, fill with the pilaf and cover the top with fish too; drizzle with the remaining oil.

6. Bake in the oven at 200 °C for 25-30 minutes until the fish on top is browned; rest for a few minutes, then turn out onto a platter and cut into slices.

Tip: A festive winter dish from the Black Sea, when the hamsi (European anchovy) is at its fattest. Instead of fresh anchovies you can use fresh small sardines.