Bakhsh (Green Pilaf)

Bakhsh is a green pilaf from Bukharan Jewish cuisine. It’s a very simple and quick dish to prepare, and the key is not to be shy with the herbs — there should be plenty of them. I don’t claim full authenticity, but my version of bakhsh is definitely very delicious 

Ingredients

• 500 g meat (beef or lamb)

• 1 large onion

• 1 bunch cilantro

• 1 bunch mixed herbs (parsley, dill, green onions)

• 1 can chickpeas (about 500 g)

• 1 cup basmati rice

• 2 cups hot water

• 1 tsp salt

• 1 tsp black pepper

• vegetable oil for frying

Steps

1. Cut the meat into small pieces, dice the onion, and finely chop all the herbs

2. Quickly sauté the meat in a pot with vegetable oil over high heat

3. Add the onion and cook for a couple of minutes, stirring

4. Add the rinsed chickpeas and herbs, and mix well

5. Add the rinsed rice, season with salt and pepper, mix, and pour in the water

6. Cover and cook on low heat until the rice is done (basmati takes about 15–20 minutes)