Recipe: Bakhsh

By | Jan 20, 2014
Food, Talk of the Table

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Green Pilaf in a Bag.
Adopted from Ammun Kimyagarov’s Classic Central Asian (Bukharian) Jewish Cuisine and Customs


2/3 lb. / 300g meat (beef or lamb are typical)
1 lb. / 450g white rice
1/4 lb. /115g liver
1 cup beef or mutton fat or 1/4 cup vegetable oil
4 bunches cilantro, finely chopped
1/2 teaspoon ground black pepper


1. In a bowl, mince together meat, liver and fat until they form pea-size pieces.
2. In a separate dish, combine minced meat, rice and cilantro. Season with salt and pepper. Mix.
3. Place mixture in a 20 x 30 cm (8 x 12 inch) muslin bag. Extract air and tie the bag with a six- or eight-ply rope, making sure the opening is sealed tightly. Leave about 2 cm (4/5 inch) of bag above the rope. The muslin bag can be substituted with a plastic cooking bag.
4. Using a dutch oven, heat 5-6 quarts (4.75-5.75 L) of water to 105-125ºF. Submerge the bag, bring water to a boil and simmer for three to four hours, occasionally rotating the bag. The bag must be submerged in water at all times. Add more boiling water as necessary.

 To serve hot, transfer the contents of the bag to a plate or platter. 

3 thoughts on “Recipe: Bakhsh

  1. Ravi says:

    Really yummy!! I made it tonight and it was so delicious and beautiful. Keep sharing such a nice recipe in future.

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