Bukharan Jewish Heritage · Herb Plov

Bakhsh (Green Plov)

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The rice turns a deep green not from food coloring but from being cooked down with heaps of chopped cilantro, dill, and parsley — a color so distinctive it announces the dish before it's even tasted.

Bakhsh is a herb-loaded plov made by cooking rice and meat — often beef or offal — with a heavy dose of fresh herbs until the grains turn deep green. It comes in two forms: cooked directly in the pot, or tied in a cloth bag and boiled inside a pot of soup, and it's a signature dish of Bukhara's historic Jewish community.

Why it's made this way: The dish is one of Bukharan Jewish cuisine's best-known contributions to Uzbek cooking, traditionally served on Shabbat and holidays and still tied specifically to Bukhara's centuries-old Jewish quarter.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.