📝 About This Recipe
A crown jewel of Bukharan Jewish cuisine, Osh-i-Saba is a magnificent 'overnight' stew that transforms humble rice, beef, and dried fruits into a caramelized masterpiece. Traditionally placed in a communal oven before the Sabbath, this dish develops a complex sweetness from apricots and prunes that balances the savory richness of slow-cooked meat. It is a soul-warming, one-pot wonder that captures the ancient Silk Road flavors of Central Asia in every fragrant bite.
🥗 Ingredients
The Foundation
- 3 cups Basmati or Long-Grain Rice (rinsed until water runs clear and soaked for 30 minutes)
- 2 pounds Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 2-3 pieces Beef Marrow Bones (optional, for deep richness)
The Aromatics and Fruits
- 2 large Yellow Onions (thinly sliced)
- 3 medium Carrots (peeled and cut into thick matchsticks)
- 1/2 cup Dried Apricots (whole)
- 1/2 cup Pitted Prunes (whole)
- 1 large Quince or Granny Smith Apple (cored and sliced into thick wedges)
- 1 cup Chickpeas (canned or soaked overnight)
Seasoning and Liquid
- 1/3 cup Vegetable Oil (or beef tallow for authenticity)
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Turmeric (for a golden hue)
- 1 teaspoon Cumin Seeds (slightly crushed)
- 5-6 cups Water (boiling)
👨🍳 Instructions
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1
Preheat your oven to 225°F (110°C). This low temperature is crucial for the slow, overnight caramelization process.
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2
In a large, heavy-bottomed Dutch oven, heat the oil over medium-high heat. Sear the beef cubes in batches until deeply browned on all sides. Remove beef and set aside.
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3
In the same pot, add the sliced onions. Sauté for 8-10 minutes until they are soft and golden brown, scraping up the flavorful beef bits from the bottom.
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4
Add the carrot matchsticks to the onions and cook for another 5 minutes until they begin to soften.
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5
Return the beef and marrow bones to the pot. Stir in the salt, black pepper, turmeric, and cumin seeds, ensuring the meat is well-coated in the spices.
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6
Layer the dried apricots, prunes, and quince (or apple) wedges over the meat and vegetable mixture. If using chickpeas, sprinkle them in now.
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7
Drain the soaked rice and spread it in an even layer over the fruit and meat. Do not stir; the layering is essential for the texture.
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8
Carefully pour the boiling water over the back of a spoon into the pot so you don't disturb the rice layer. The water should rise about 1 inch above the rice.
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9
Bring the liquid to a simmer on the stovetop over medium heat. Let it bubble for 5 minutes uncovered until some of the water is absorbed by the top layer of rice.
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10
Cover the pot with a piece of parchment paper, then a tight-fitting lid. If your lid isn't perfectly tight, wrap the top in aluminum foil to seal in every drop of moisture.
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11
Place the pot in the preheated oven. Bake for a minimum of 8 hours, though 12 hours is ideal for the traditional 'Sabbath' result.
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12
Before serving, remove the pot from the oven and let it rest, covered, for 15 minutes. Carefully invert the pot onto a very large platter or gently fluff and scoop layers to ensure everyone gets meat, fruit, and rice.
💡 Chef's Tips
For the best crust (tahdig), ensure there is enough oil at the bottom of the pot before layering. If the rice looks too dry after 8 hours, you can add 1/4 cup of boiling water, but avoid over-hydrating. Using a quince provides a unique floral tartness that apples cannot fully replicate; look for them in Middle Eastern markets. Always rinse the rice until the water is crystal clear to prevent the dish from becoming gummy during the long cook. If you don't have a Dutch oven, use a heavy oven-safe pot with a very tight seal.
🍽️ Serving Suggestions
Serve with a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and cilantro) to cut through the richness. Pair with hot green tea, which is the traditional beverage of choice in Central Asia. A side of spicy 'Schug' or pickled turnips adds a wonderful fermented kick. Serve on a large communal platter in the center of the table to encourage family-style sharing.