📝 About This Recipe
A cornerstone of Central Asian Jewish hospitality, this salad is the essential companion to a rich Bukharan Plov or grilled Shashlik. It features paper-thin slices of sun-ripened tomatoes and crisp onions, macerated with fragrant herbs and a hint of chili heat. The beauty of this dish lies in the precision of the knife work, creating a refreshing, acidic counterpoint to savory, fatty meat dishes that defines the Bukharan table.
🥗 Ingredients
The Vegetables
- 4 large Beefsteak or Heirloom Tomatoes (very ripe but firm, at room temperature)
- 1 medium Red Onion (peeled and halved lengthwise)
- 1/2 medium White Onion (for a variation in sweetness and crunch)
- 1-2 pieces Green Bird's Eye Chili (seeded and very thinly sliced)
Fresh Herbs
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Purple Basil (Rayhon) (torn or chiffonade)
- 2 tablespoons Fresh Dill (finely chopped)
Seasoning & Finishing
- 1.5 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 cups Ice Water (for soaking the onions)
- 1 teaspoon White Vinegar (optional, to mellow the onion bite)
👨🍳 Instructions
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1
Begin by preparing the onions. Use a very sharp chef's knife or a mandoline to slice the red and white onions into paper-thin half-moons.
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2
Place the sliced onions in a bowl of ice-cold water mixed with a teaspoon of white vinegar. Let them soak for 10 minutes; this removes the harsh sulfurous 'bite' and keeps them incredibly crisp.
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3
While the onions soak, prepare the tomatoes. Hold the tomato in the palm of your hand and slice it into translucent, thin wedges or rounds. The goal is to have slices so thin they almost melt, yet hold their juice.
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4
Finely slice the green chili. If you prefer a milder salad, remove the seeds and ribs before slicing.
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5
Wash and thoroughly dry your cilantro, purple basil, and dill. Finely chop the cilantro and dill, and gently tear the purple basil to prevent bruising.
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6
Drain the onions thoroughly in a colander and pat them dry with a clean kitchen towel. They must be dry so they don't dilute the tomato juices.
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7
In a large, shallow ceramic bowl, layer the dried onions and the sliced chilies. Central Asian tradition often suggests mixing these first.
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8
Add the sliced tomatoes on top of the onions. Do not mix yet; keeping the layers separate until the end preserves the texture.
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9
Sprinkle the chopped cilantro, dill, and purple basil over the tomatoes.
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10
Just before serving, sprinkle the kosher salt and freshly cracked black pepper over the salad.
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11
Using your hands or two large spoons, gently toss the salad. You want to coat the onions in the tomato juice that begins to release immediately upon contact with the salt.
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12
Let the salad rest for exactly 2-3 minutes. This allows the flavors to marry without the tomatoes becoming mushy.
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13
Taste and adjust seasoning if necessary. Serve immediately while the vegetables are crisp and the juices are fresh.
💡 Chef's Tips
Use the sharpest knife you own; the authenticity of Achichuk depends entirely on the thinness of the vegetable slices. If you cannot find purple basil (Rayhon), use Thai basil or regular Italian basil with a tiny pinch of ground coriander to mimic the flavor profile. Never refrigerate the tomatoes before making this salad, as cold temperatures destroy their flavor and texture. Always salt the salad at the very last second to ensure the onions stay crunchy and the tomatoes don't turn into a soup. For a truly authentic touch, use a 'Pichok' (Uzbek traditional knife) if available for the vegetable prep.
🍽️ Serving Suggestions
Serve as the primary side dish to a steaming platter of Bukharan Lamb Plov (Oshpalo). Pairs perfectly with grilled Lamb Shashlik or beef kebabs to cut through the richness of the meat. Accompany with warm, freshly baked Lepyoshka (Central Asian flatbread) to soak up the spicy tomato juices. Serve alongside a pot of hot green tea, as is customary in Bukharan Jewish households. Great as a refreshing topping for a simple bowl of steamed basmati rice or quinoa.