Bakhsh, Pilaf of Bukharian Jews

Bakhsh, the pilaf of Bukharian Jews, has a number of differences from the traditional one. First of all, such a dish contains a significant amount of spicy herbs, which affects not only the taste and aroma, but also the color. Basically, we are talking about cilantro, although parsley and basil are also not prohibited. They also put a liver in the bakhsh, which not only "thickens" the dish even more, but also gives it an original taste. Unusual, but worth a try! The principles of cooking bakhsh are similar to the methods of creating a traditional one, it is not for nothing that the Bukharian Jews invented the dish, who adopted part of the Uzbek culinary traditions and put them in their own way.

Ingredients

• fat tail fat - 100 g
• long grain white rice - 1 kg
• beef liver - 400 g
• vegetable oil - 100 ml
• cilantro - 2 bunches
• parsley - 1 bunch
• lamb - 400 g
• green onions - 1 bunch
• ground black pepper - 2 tsp.
• salt - 1.5 tbsp. l.
• bulb onion - 2 pcs.

Directions

1. Rinse rice for pilaf of Baku Jews thoroughly in several waters. Pour in fresh water, add a little salt and leave for 3 hours. Cut the meat and fat tail fat into very small pieces. Cut the liver into thin slices.
2. Prepare the liver for bakhsh. To do this, immerse it in boiling water for 30 seconds and discard it in a colander. Allow to cool and chop as finely as meat and lard.
3. Heat a cauldron or a thick-walled saucepan, pour in oil, add fat tail fat and fry until greaves appear. Remove greaves. Spread the meat in portions, fry over high heat until the meat is light. Add the liver and cook for 4 minutes.
4. Wash, dry and chop all greens for bakhsh. Peel the onion and cut into half rings. Add greens to the cauldron, cook for 2 minutes, stirring constantly.
5. Pour in 1 liter of boiling water, salt and pepper. Reduce heat and simmer for 40 minutes. Increase the heat and, as soon as the broth boils, add the onion. Rinse rice for bakhsh again and put in a saucepan.
6. Pour boiling water through a slotted spoon. It should cover the rice layer by 2 fingers. Once the water is gone from the surface of the rice, gradually reduce the heat. Cook until rice is cooked. Remove from heat, stir. Smooth the surface, cover with a plate, then a lid and let the pilaf of the Baku Jews brew for 20 minutes.