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Bakhsh, the pilaf of Bukharian Jews, has a number of differences from the traditional one. First of all, the composition of such a dish includes a significant amount of spicy greens, which affects not only the taste and aroma but also the color. We are talking about cilantro, although parsley and basil are also not forbidden. And they also put the liver in bakhsh, which “compacts” the dish even more and gives it an original taste. Unusual but worth a try! The principles of preparing bakhsh are similar to the methods of creating a traditional one, it was not without reason that the Bukharian Jews invented the dish, who adopted part of the Uzbek culinary traditions and shifted them in their own way. Bakhsh Plov (Bukharian Jewish-style pilaf) Continuing my adventures with Uzbek food, I decided to try my hand at some traditional Bukharan Jewish dishes. Uzbekistan had at one time a sizeable Jewish population, occupying the region of the former Central Asian emirate of Bukhara (currently Uzbekistan and Ta
