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MIDEAST EATS: This week Mika, daughter of Uzbek immigrants, serves us her vegan variation on the Bu

553 views · Published 10 January 2018 · 2:39 · Indexed 28 September 2026

Channel: i24NEWS English · 2018 · Sports

Tune in for the first episode of our new food series “Mideast eats”. This week Mika, daughter of Uzbek immigrants, serves us her vegan variation on the Bukharian Bakhsh.


Ingredients
2 medium onions, chopped
3 Tbsp. vegetable oil
2 cups basmati rice
2 handfuls of fresh parsley, finely chopped
1 bunch of fresh coriander, finely chopped
1 bunch of fresh dill, finely chopped
1 pound fresh mushrooms
Handful of dried black Fungus mushrooms, soaked in hot water for 30 min.
Handful of dried blueberries or raisins
Salt, pepper, sugar and cumin, to taste

Directions:

Finely chop the onions and saute in 3 tablespoons oil in a pot until golden
Thinly slice the fresh and fungus mushrooms, add to the pot and saute until golden
Add the spices and blueberries
Finely chop the parsley, coriander and dill and add to the pot
Lower the flame, cover the pot and cook for 10 minutes
Increase the flame, add the rice and mix well
Add 3 cups boiling water and cover the pot
Lower the flame again and cook for 20 minutes
When the rice has finished cooking, turn off the flame but leave the cover on the pot for another 10 minutes
Serve and garnish with pomegranate or green onion (optional)

MIDEAST EATS: This week Mika, daughter of Uzbek immigrants, serves us her vegan variation on the Bu

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