Bukharian Jewish Chicken Rice Pilaf
Rice Pilaf is a great addition to any meal for any holiday – including Hanukah, Purim, and Rosh Hashanah. Pilaf is also known as ‘plov’ and is rice that is traditionally cooked in seasoned broth. Rice Pilaf may also contain meat and vegetables. Osh Plov is the national dish of Uzbekistan and Tajikistan and is a staple dish in Bukharian Jewish cuisine. For spices to add to your rice, click here


· 3 chopped onions 
· 6 carrots, grated thick 
· 5 tablespoons oil 
· 1 tablespoon sugar 
· 2-3 pounds boneless chicken breast, cut into small squares 
· 1 teaspoon salt 
· 1/4 teaspoon pepper 
·  2 1/2 cups rice 
· 1/2 teaspoon salt rice 
· 3 1/2 cups boiling water 


Heat oil in a pot. Add onions, and then carrots. Stir in the sugar. Cook until the onions are translucent. Lay the chicken on top of the onions and carrots. Don't stir in order to maintain a layer of vegetables and a layer of meat. Sprinkle salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white. Add rice on top of the chicken. Don't stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover. After about 15 minutes, scrape around the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.

To browse our gallery of Kosher wine to go with your Bukharian Jewish Chicken Rice Pilaf, click here.