Bakhsh
בח׳ש
The famous Bukharian 'green rice,' intensely perfumed with herbs and traditionally cooked in a cloth sack. Rice, herbs, and tiny cubes of meat steam and boil together until the grains turn deep green and richly savory.
Ingredients
- •2 cups long-grain rice
- •12 oz beef or lamb, cut into very small cubes
- •2 cups cilantro, finely chopped
- •1 cup dill, finely chopped
- •1 cup parsley, finely chopped
- •1/2 cup mint, finely chopped
- •6 scallions, finely chopped
- •1/4 cup neutral oil or rendered fat
- •2 tsp kosher salt
- •1 tsp black pepper
- •8 cups water for boiling
Instructions
- 1
Rinse the rice well and soak it for 20 minutes, then drain thoroughly.
- 2
Finely chop the cilantro, dill, parsley, mint, and scallions so the herbs distribute evenly through the rice.
- 3
Cut the meat into very small cubes and mix it with the rice, herbs, oil, salt, and pepper.
- 4
Transfer the mixture to a clean cloth bag or several layers of cheesecloth and tie it securely, leaving a little room for the rice to expand.
- 5
Bring a large pot of salted water to a boil and lower in the bag so it is fully submerged.
- 6
Boil gently for 2 1/2 to 3 hours, turning once or twice if needed so it cooks evenly.
- 7
Lift out the bag and let it rest for 10 minutes before opening.
- 8
Fluff the bakhsh with a fork, adjust seasoning, and serve hot as a festive main or side dish.
Kosher notes
Prepare with kosher beef or lamb. The traditional cloth bag should be clean, food-safe, and reserved for kosher cooking.
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