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Bakhsh — Bukharian Green Herb Pilaf

Make an outrageously good Bukharian Jewish-style pilaf! Bakhsh is a true work of culinary art — everything about it is spot on, from the balance and proportions of the ingredients to its singular, unmistakable flavor. There's no cumin here, the usual pilaf spice; instead it's all about a big load of fresh herbs. Go ahead and add all the pepper — by the end its heat fades away, but the aroma stays right where you want it.

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Bakhsh pilaf in a cauldron
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 7 g
Fats 29 % 14 g
Carbohydrates 57 % 28 g
267 kcal
GI: 10 / 90 / 0
    1. Rinse the beef well — tenderloin works great. Pat it dry with paper towels, then cut it very, very finely. This matters: the meat should be hand-chopped with a sharp knife into the tiniest cubes. 2. Cut the lamb tail fat just as finely as the meat. To make it easier to cut, freeze it for a little while first — partly frozen fat slices very cleanly. 3. Rinse the liver and cut it into large pieces. Lower it into boiling water; the water will stop boiling. Watch it closely, and the moment it returns to a boil, pull the liver out right away. Let it cool a bit, then cut it into very small cubes. 4. Rinse the cilantro, parsley, dill, basil, and green onion under running water, pick them over, and trim off the tough stems where needed (especially the cilantro and parsley). Then chop each one as finely as you can. 5. Pour the vegetable oil into a cauldron (or Dutch oven) and set it over the heat. Add the meat to the hot oil and cook until it turns pale. Then add the liver and lamb tail fat. Fry quickly, stirring; season with salt and pepper. 6. Browning the meats should take about 15 minutes total. Now add all the herbs and stir well, so they're coated in the juices and rendered fat. 7. Peel and dice the onion. Rinse the rice thoroughly and put it in a bowl; add the onion and the olive oil and stir well. Tip it all into the cauldron. 8. Add just enough water to cover everything. Cook it down; once the liquid has dropped below the surface but still remains at the bottom, lower the heat. Cook, stirring, until the rice is done and the water has fully cooked away. 9. Take the cauldron off the heat, cover it with a lid, and wrap a towel over the top. Leave it like that for forty minutes, then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Rendered beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef sirloin - 380  kcal/100g
  • Beef lean roast - 200  kcal/100g
  • Beef chuck - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Oxtail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Corned beef - 216  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Cooked brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Cooked fortified white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Cooked parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Beef liver - 130  kcal/100g
  • Lamb tail fat - 897  kcal/100g

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