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Something different for the holiday meal

October 6, 2009

Our family’s love affair with Bukharian cuisine began over 60 years ago during WWII, when my grandmother was evacuated from Ukraine to Central Asia. She returned home after getting to know dozens of Bukharian-Jewish families and learning about their favorite dishes. Although I got my hands on a whole treasure trove of authentic recipes while translating a Bukharian cookbook last year, my favorite pilav recipe still comes from my mother.

Pilav – a rice and meat dish – is the cornerstone of Bukharian cuisine. There are some 70 different varieties of pilav. Traditionally it is made with lamb and lamb fat. That’s a little too heavy for us, so I usually use chicken together with brown rice, which adds another 20 minutes to cooking time.

If you are looking for something simple yet different, check out my Chicken Pilav recipe here.

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