Once Upon a Thyme – Bachsh – Bukharian Chicken and Herbed Rice


Adina Yaakov

Bachsh is a traditional Bukharian dish made with chicken or beef, rice, and green herbs. The aromatic ingredients are cooked one at a time, infusing the rice with layers of flavor. My Bukharian friend gave me this recipe over ten years ago and I have been making it ever since. I usually serve bachsh as a one-pot dinner, but it can also be used as a side dish on Shabbat.

Bachsh – Bukharian Chicken and Herbed Rice

2 onions, diced

2 tbsp canola oil

1 lb chicken breast, finely diced

1 bunch cilantro

1 bunch parsley

4 tbsp chicken consommé

2 cups basmati rice

4+1 ½ cups water

Salt and pepper

  1. Clean parsley and cilantro. Remove bottom half of the stems and chop finely. Set aside.
    In a medium pot, sauté onions in oil until golden, about 8 to 10 minutes.
  2. Liberally season chicken with salt and pepper and add to pot. Sautee for 15 minutes, stirring until it’s seared on all sides.
  3. Add 1 ½ cups water and consommé and bring to a boil. Cover and cook on medium flame for 20 minutes.
  4. Add the chopped herbs, rice, 4 cups water, and salt and bring to a boil. Cover and reduce to a simmer and let cook for another 30 minutes. Serve warm.

credit to communitym.com