RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Rice Pilav, Bukhara - meat
This is another of the recipes from Nira Rousso's page. The recipe is from "Milk and Honey/Israeli Cookbook," by Molly Lyons-Bar-David, revised and republished by her daughter, Varda Bar-David Mor. The original book was a best-seller in Israel in the 1960s; a collection of recipes from Israel's various ethnic communities. Bukhara Rice Pilaf ~~~~~~~~~~~~~~~~~~~ The Bukhara pilaf is outstanding for its colors -- the golden hue of the carrots and the green of the parsley. Its richness is reflective of the bright clothing worn by Bukhara women. 6 chicken livers, roasted on the grill & cut into small cubes 1/2 cup chicken fat 1 large onion, chopped 1 cup grated carrots 1/2 cup chopped parsley Over a low flame, heat the chicken fat until it liquifies. Add the chopped onion, grated carrots and chopped parsley. Fry lightly for several minutes and add the cubes of chicken liver. Remove from the stove. Take: 1 cup rice 2-1/2 cups water 3/4 teaspoon salt Put the rice in a pot with the water and salt. Cook until boiling. Add the fried mixture to the rice. Reduce the flame to the minimum. Cover the pot well and let cook for 20 minutes, or uuntil the rice is done. Turn off the heat and keep the rice in the covered pot for a few additional minutes so that it absorbs the steam.
