Pilaf with Anchovies

Sauté the onion in olive oil; once slightly softened, add the pine nuts and cook until golden.

Add the rice and pour in 4 cups of hot water. Add black pepper and mint, then stir in the currants. Cover and cook for 15 minutes.

Mix the rice with dill and let it rest.

Grease the baking tray with butter, line it with parchment paper, and grease again.

Coat the anchovies with cornmeal and arrange them in the tray, working from the edges toward the center.

Add the cooked rice to the tray; fold in the side anchovies and arrange the remaining ones on top, skin side up.

Bake in a preheated oven at 180°C for 30 minutes, then remove and serve.