Bachsh Herbed Rice

By: The Local Palate
Finished Bachsh herbed rice held out in a small bowl

Chef Yotam Dolev of Hamsa in Houston attributes this traditional Bukharian recipe for Bachsh herbed rice to Uzbekistani Jewish communities. “Traditionally, it’s served with chicken liver and lots of cilantro and a spice mix, so it’s a very rich dish,” he says. His grandfather used to make this herbed rice for special occasions. “I never got a recipe from him, so I wrote this by watching him and my mother make it,” he says. This version is more of a side dish but still gets a heady dose of spice with the Baharat spice mix.

recipe heading-plus-icon


Serves 4

    For the Baharat Spice Mix
  • 2 tablespoons black pepper
  • 2 tablespoons Spanish paprika 2 tablespoons cumin
  • 2 teaspoons clove
  • 1 teaspoon black cardamom
  • For the rice
  • 2 tablespoons olive oil
  • 1 cup of basmati rice
  • 11⁄2 teaspoons salt
  • 2 teaspoons Baharat Spice Mix
  • 2 heads of cilantro chopped
  • 13⁄4 cups hot water
  • Caramelized onion, dried apricots, and roasted almonds for serving

For the Baharat Spice Mix

  1. Combine all ingredients and store in an airtight container.

For the Rice

  1. In a medium saucepot, combine oil, rice, salt, and spice mix and place over medium heat. Stir to combine until rice is heated through.
  2. Add cilantro and stir for 2 minutes more. Add water and bring to a boil. Cover and reduce heat to low.
  3. Cook for 15 to 20 minutes. Remove from heat and let sit for 5 minutes. Serve rice topped with caramelized onion, dried apricots, and roasted almonds.


  • Recipe By
    Yotam Dolev of Hamsa in Houston
  • Contributing City

Related Recipes


Congee Recipe

Congee is a stable in many Chinese-American households. “My parents eat it every day,” [...]


Guinea Fowl and Jollof Rice

Marinate the guinea fowl: Split fowls in half. Pat dry and salt all over. [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue