Rice cooked with finely chopped liver and a generous amount of fresh herbs, turning the dish a distinctive deep green, a Bukharan Jewish-Uzbek specialty.
Uzbek Bakhsh is a real, traditional Uzbek dish, known as Green Rice Pilaf with Liver and Herbs. Rice cooked with finely chopped liver and a generous amount of fresh herbs, turning the dish a distinctive deep green, a Bukharan Jewish-Uzbek specialty.\n\nBakhsh is closely associated with the Bukharan Jewish community of Uzbekistan, traditionally prepared for Shabbat, its green color coming from a generous quantity of fresh cilantro and dill cooked directly into the rice.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Heat oil in a pot and cook the diced liver with onion until browned, about 8 minutes.
Stir in the chopped cilantro and dill, cooking for 3 minutes until slightly wilted.
Add the rinsed rice, tossing to coat in the herb and liver mixture.
Pour in water or stock, add cumin, salt and pepper, and bring to a boil.
Reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid, until the rice is tender and has absorbed the liquid.
Let rest off heat for 10 minutes, then fluff gently with a fork before serving, revealing the dish's characteristic deep green color throughout the rice.
Use a generous amount of fresh herbs β the deep green color is intentional and central to this dish's character, not a garnish.
Cook the liver just until browned, not longer, to avoid a tough, overcooked texture in the finished dish.
Let the rice rest covered after cooking, undisturbed, so it finishes steaming evenly.
Some households use chicken liver instead of beef liver for a milder flavor.
A version with dried barberries adds a touch of tartness.
Add a bit of turmeric for extra color and warmth alongside the herbs.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Bakhsh is closely associated with the Bukharan Jewish community of Uzbekistan, traditionally prepared for Shabbat, its green color coming from a generous quantity of fresh cilantro and dill cooked directly into the rice.
Not enough fresh herbs were used relative to the rice, or they weren't cooked in early enough to properly infuse the color β use a generous, packed quantity of herbs.
Yes, it reheats reasonably well, though it's best enjoyed fresh, since the herbs' vibrant color and flavor are most pronounced right after cooking.
Ground beef can substitute for a milder, more familiar flavor, though the traditional dish specifically features liver.
Per serving (320g / 11.3 oz) Β· 6 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
