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 
yields
Serves 4
2 tablespoons black pepper
2 tablespoons Spanish paprika 2 tablespoons cumin
2 teaspoons clove
1 teaspoon black cardamom
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
For the rice
steps
For the Baharat Spice Mix
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Combine all ingredients and store in an airtight container.
For the Rice
- In a medium saucepot, combine oil, rice, salt, and spice mix and place over medium heat. Stir to combine until rice is heated through.
- Add cilantro and stir for 2 minutes more. Add water and bring to a boil. Cover and reduce heat to low.
- 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.
Date Published: 06.05.23
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Recipe By
Yotam Dolev of Hamsa in Houston -
Contributing City
Houston
