Trabzon-Style Baked Anchovy Pilaf

Rinse 240 g rice until the water runs clear and drain well. Pat 500 g boneless anchovy fillets dry and refrigerate until needed. Finely dice 100 g onion and chop 10 g parsley. Heat a conventional oven to 180 °C.

Lightly toast 15 g pine nuts in 20 g oil, then add the onion and cook until soft. Stir in the rice, 20 g currants, 3 g salt, 1 g black pepper and 1 g cinnamon. Add 360 g hot drinking water. Bring to a boil, cover and cook over low heat until the water is absorbed and the rice is tender. Allow about 20 minutes for the stovetop stage. Take off the heat, add parsley and fluff.

Grease the base and sides of a 22 cm nonstick metal tin with the remaining 10 g oil. Sprinkle the fillets with the remaining 2 g salt. Line the base and sides, skin against the tin, overlapping slightly. Reserve enough fillets for the top. Spread the rice without packing it down. Fold in the overhanging fillets and cover with the rest.

Bake for about 30 minutes. The anchovies should be opaque and browned at the edges, and a thermometer should read 74 °C in the centre of the rice. Rest for 5 minutes. Loosen the edge with a silicone spatula, cover with a plate and invert with oven gloves. Slice and serve.