📝 About This Recipe
A crown jewel of Bukharan Jewish cuisine, Bakhsh is an aromatic 'green risotto' that achieves its vibrant color and deep flavor from an incredible volume of fresh herbs. Unlike traditional Middle Eastern pilafs, the meat and liver are hand-minced into tiny cubes, creating a unique texture that melds perfectly with the silkiness of the cilantro-infused rice. This dish is a celebration of heritage, traditionally prepared for Shabbat or festive gatherings, offering an earthy, peppery, and deeply soul-satisfying experience.
🥗 Ingredients
The Meat Base
- 500 grams Beef ribeye or lamb shoulder (hand-minced into 1/4-inch tiny cubes)
- 250 grams Chicken livers (cleaned and hand-minced into tiny cubes)
- 100 grams Beef fat (tallow) or lamb tail fat (finely diced for authentic richness)
The Herb Forest
- 4-5 large bunches Fresh cilantro (coriander) (finely chopped, including stems)
- 1 large bunch Fresh dill (finely chopped)
- 1 bunch Green onions (scallions) (finely sliced)
- 1/2 bunch Fresh parsley (finely chopped)
Grains and Aromatics
- 3 cups Basmati or Long-grain rice (soaked in salted water for 30 minutes)
- 2 large Yellow onions (finely diced)
- 1/2 cup Vegetable oil (neutral oil like grapeseed or sunflower)
- 1 tablespoon Black pepper (freshly ground, essential for the signature heat)
- 2 teaspoons Kosher salt (adjust to taste)
- 4 cups Boiling water (or as needed to cover rice)
👨🍳 Instructions
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1
Begin by rinsing the rice under cold water until the water runs clear. Soak the rice in a bowl of warm salted water for at least 30 minutes to ensure even cooking.
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2
While the rice soaks, prepare the meat. Use a sharp knife to hand-mince the beef, liver, and fat into very small, uniform cubes (about 5mm). Do not use a food processor, as the texture must be distinct.
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3
Finely chop the cilantro, dill, parsley, and green onions. You want a mountain of herbs; they are the heart of this dish and will shrink significantly during cooking.
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4
In a heavy-bottomed Dutch oven or a traditional Uzbek Kazan, heat the vegetable oil over medium-high heat. Add the diced fat and render until golden and crispy.
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5
Add the diced yellow onions to the pot and sauté for 8-10 minutes until they are soft and translucent, but not heavily browned.
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6
Increase the heat to high and add the minced beef and chicken livers. Stir constantly for 5-7 minutes until the meat is browned and the juices have mostly evaporated.
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7
Lower the heat to medium and stir in all the chopped herbs. Sauté the herbs with the meat for about 5 minutes until they wilt and turn a dark, forest green.
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8
Add the black pepper and salt. The signature flavor of Bakhsh comes from a generous amount of black pepper, so don't be shy.
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9
Drain the soaked rice and spread it in an even layer over the meat and herb mixture. Do not stir yet.
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10
Carefully pour the boiling water over a slotted spoon onto the rice so you don't disturb the layers. The water should rise about 1 cm (1/2 inch) above the level of the rice.
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11
Bring to a boil over high heat without a lid. Let the water evaporate until you see 'craters' forming on the surface of the rice and the water is no longer visible on top.
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12
Using the handle of a wooden spoon, poke 5-6 holes through the rice to the bottom of the pot to allow steam to escape. Reduce the heat to the absolute lowest setting.
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13
Cover the pot with a tight-fitting lid (wrap the lid in a clean kitchen towel to catch excess moisture). Steam for 25-30 minutes.
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14
Turn off the heat and let the pot sit, undisturbed, for another 10 minutes. This allows the moisture to redistribute for a fluffy finish.
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15
Gently fluff the Bakhsh with a large fork or a traditional 'kapgir' (slotted skimmer), mixing the green meat base thoroughly with the rice. Serve steaming hot on a large communal platter.
💡 Chef's Tips
Hand-cutting the meat is non-negotiable for the authentic texture; ground meat will turn the dish into a mushy paste. Use the cilantro stems! They contain the most flavor and hold up better during the long steaming process than the leaves alone. If you find the liver flavor too strong, you can soak the chopped liver in a little milk (or par-boil for Kosher requirements) before adding to the pot. The black pepper is the primary spice; ensure it is freshly cracked for a floral, spicy kick that cuts through the richness of the fat. For an even more authentic 'Bakhshi Khalgi', the ingredients can be tied in a cotton bag and boiled in a pot of water for 3 hours, but this 'Digi' (pot) method is much more accessible for home cooks.
🍽️ Serving Suggestions
Serve with 'Achichuk', a simple salad of paper-thin sliced tomatoes, onions, and chili peppers to provide acidity. A side of pickled radishes or fermented turnips adds a wonderful crunch and vinegary contrast. Pair with hot green tea, which is the traditional Bukharan way to aid digestion after a rich meat dish. Freshly baked Lepyoshka (Central Asian flatbread) is perfect for scooping up any stray bits of herb-flecked rice. A dollop of garlic-infused yogurt (if not keeping strictly Kosher regarding meat/dairy) or a squeeze of fresh lemon juice brightens the earthy tones.