This week seems to be all about Middle Eastern cuisine - the lamb keeps inspiring me. For me, bakhsh is a kind of “lazy” green pilaf. I first came across the recipe in the book “Kazan. Mangal.” It’s simple, hearty, and delicious. If you don’t like cilantro, just replace it with extra parsley.
- 300 g lamb or beef
- 300 g beef liver
- 100 g fat (preferably lamb fat)
- 4 bunches cilantro
- 2 bunches parsley
- 1 bunch dill
- 1 large onion
- 1 tsp black pepper
- 700 g rice
- salt
Cut the meat and fat into small cubes. Blanch the liver in boiling water for 2–3 minutes until it turns pale (this helps remove the blood). Then chop it as finely as possible.
Heat a cauldron (or Dutch oven). Add the meat and fry for 1–2 minutes, then add the liver and cook for another 2–3 minutes, followed by the fat for another 2–3 minutes. Add the chopped herbs and mix well. Pour in 1 liter boiling water, season with salt and pepper, and cook over medium heat.
Rinse the rice thoroughly, mix with finely chopped onion and 2 tbsp vegetable oil. Add the rice to the cauldron. Pour in another 500 ml boiling water and cook uncovered. When most of the liquid has evaporated from the surface, check the rice - it should be nearly done. Stir everything well, remove from the heat, cover, and let rest for at least 10–15 minutes.
Cut the meat and fat into small cubes. Blanch the liver in boiling water for 2–3 minutes until it turns pale (this helps remove the blood). Then chop it as finely as possible.
Heat a cauldron (or Dutch oven). Add the meat and fry for 1–2 minutes, then add the liver and cook for another 2–3 minutes, followed by the fat for another 2–3 minutes. Add the chopped herbs and mix well. Pour in 1 liter boiling water, season with salt and pepper, and cook over medium heat.
Rinse the rice thoroughly, mix with finely chopped onion and 2 tbsp vegetable oil. Add the rice to the cauldron. Pour in another 500 ml boiling water and cook uncovered. When most of the liquid has evaporated from the surface, check the rice - it should be nearly done. Stir everything well, remove from the heat, cover, and let rest for at least 10–15 minutes.
