Measurements

• 200g Anchovies
• 1 cup Rice
• 1 Onion
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 2 tbsp Pine Nuts
• 2 tbsp Currants
• 2 tbsp Dill
• 2 tbsp Parsley
• 1 tbsp Mint
• Salt to taste
• Black Pepper to taste
• 1/2 tsp Allspice
• 1 Lemon

Preparation Method

• Preheat your oven to 180°C (350°F).
• Rinse the rice under cold water until the water runs clear.
• In a large pan, heat the olive oil and butter over medium heat.
• Add the chopped onion and sauté until translucent.
• Add the pine nuts and currants, and cook for another 2 minutes.
• Stir in the rice, ensuring it is well coated with the oil and butter.
• Add 2 cups of water, salt, black pepper, and allspice.
• Bring to a boil.
• Reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed, about 15 minutes.
• Remove from heat and stir in the dill, parsley, and mint.
• In a baking dish, layer half of the anchovies, then spread the rice mixture over them.
• Cover the rice with the remaining anchovies.
• Drizzle with lemon juice.
• Bake in the preheated oven for 20-25 minutes until the top is golden.
• Serve hot, garnished with additional herbs if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.