Bakhsh, Herbed Rice with Beef


The Jewish Bukharian specialty you need to try.

Bakhsh, with its aromatic herbed rice and tender ground meat, holds a special place in the hearts and kitchens of the Jewish Bukharian people. Descendants of the ancient Persian Empire, this vibrant community settled in Central Asia, bringing with them a treasure trove of culinary traditions that have endured for centuries.

This remarkable dish tells a tale of migration and adaptation, where the Bukharian Jews skillfully merged their heritage with local ingredients and techniques. The result? A masterpiece that showcases the unique flavors and influences of both East and West.

Herbs like parsley, dill, and cilantro, reminiscent of the fertile lands of Persia, infuse the rice with fragrant notes that transport you to distant realms. The carefully seasoned beef, tenderized to perfection, pays homage to the nomadic traditions of the region, where meat played a central role in their cuisine.

Bakhsh captures the essence of the Jewish Bukharian people—a resilient community that preserved their culinary customs throughout generations. Every bite is a testament to their rich history and the warmth of their hospitality, inviting you to partake in a gastronomic journey rooted in tradition.



  • 300 grams spinach
  • 2 bunches cilantro
  • 1 bunch parsley
  • 1 bunch dill
  • ½ cup oil
  • 1 onion chopped
  • 400 grams ground turkey or beef
  • 4 cups round rice
  • 1 tablespoons salt
  • 2 small red chilies
  • 3 ½ cups water


  1. Wash all the herbs (spinach, cilantro, parsley, dill) carefully, and chop all of them as thin as possible.
  2. Heat oil in a pot. Add the onions and cook until golden.
  3. Add the meat and cook until golden brown.
  4. In the meantime- wash the rice until the water becomes clear.
  5. Add rice to the pot with the meat and the onion.
  6. Add chopped herbs.
  7. Add whole red chillies.
  8. Add water to the pot and make sure it covers about 1 inch above the rice mix.
  9. Bring to a boil. Then cover the pot and lower the heat.
  10. Cook for 35-40 minutes.
  11. Open the pot, mix well, and cover the pot. Let it sit for about 15 min before serving.

Calories: 1220kcal | Carbohydrates: 156g | Protein: 34g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1903mg | Potassium: 1116mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8737IU | Vitamin C: 76mg | Calcium: 184mg | Iron: 7mg

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