Rest your 1 1/2 cup baldo rice in hot water for 30 minutes and strain.
Heat your 1/4 cup of vegetable oil and in a heavy bottom pan or dutch oven. Add your finely chopped onion, 2 tbsp. pine nuts and saute until your pine nuts turn pink.
Add your 1 1/2 cup of baldo rice and saute 3-4 minutes more.
Add 2 tbsp. black currant, 1/4 tsp. cinnamon, 1/2 tsp. black pepper, 1/2 tbsp. allspice, 1 tsp. sugar, salt. Pour your 1 1/2 cup of hot water, stir gently until combined and cover your pot with a lit.
When your pilaf starts to boil, turn the heat to slow and cook your pilaf until the water vaporize.
Turn the heat of, add your 1/4 cup of parsley, 1 tbsp. dill and stir gently until combined.
Rest your pilav while you are preparing the anchoives.