Anchovy Rice

Chop the onion to very small pieces. Put sunflower oil to a pan and cook the onions in it till they turn to pink. Add currant, pine kernel, rice, sugar, salt, paprika, allspice, black pepper and cook for 5 minutes at medium fire. Add hot water and keep cooking until the water boil downs. Wash the anchovy extract. Place the anchovies to a oven tray by starting from corners. The tails of anchovies must be placed on the edges and the bodies of them must cover the tray. Don’t leave any gap between the anchovies and be sure that the shiny sides of anchovies touch the tray. Put the rice on anchovies to cover all of them. Cover the rice by folding down the tails onto the rice. Cover the rest of the rice with the left over anchovies. Oil the anchovies with oil to not stick to the tray. Cook for 30 minutes in pre-heated oven for 180 degrees.
Bon Appetite!