80g |
currants |
3 tablespoons |
olive oil |
1 |
medium red onion, peeled and thinly sliced |
400g |
long-grain white rice, washed |
60g |
pine nuts |
2 tablespoons |
fresh mint leaves, finely chopped |
bunch |
fresh dill, finely chopped, plus extra to garnish |
2 tablespoons |
fresh flat-leaf parsley leaves, finely chopped |
1 teaspoon |
ground cinnamon |
1 teaspoon |
ground allspice |
3 tablespoons |
melted unsalted butter |
750g |
fresh anchovies, cleaned, butterflied and deboned |
|
sea salt |
|
freshly ground black pepper |