Once Upon a Thyme – Bachsh – Bukharian Chicken and Herbed Rice


Adina Yaakov 

Bachsh is a traditional Bukharian dish made with chicken or beef, rice, and green herbs. The aromatic ingredients are cooked one at a time, infusing the rice with layers of flavor. My Bukharian friend gave me this recipe over ten years ago and I have been making it ever since. I usually serve bachsh as a one-pot dinner, but it can also be used as a side dish on Shabbat.  

Bachsh – Bukharian Chicken and Herbed Rice 

2 onions, diced 

2 tbsp canola oil 

1 lb chicken breast, finely diced 

1 bunch cilantro 

1 bunch parsley 

4 tbsp chicken consommé  

2 cups basmati rice 

4+1 ½ cups water  

Salt and pepper 

  1. Clean parsley and cilantro. Remove bottom half of the stems and chop finely. Set aside. 
  1. In a medium pot, sauté onions in oil until golden, about 8 to 10 minutes. 
  1. Liberally season chicken with salt and pepper and add to pot. Sautee for 15 minutes, stirring until it’s seared on all sides.  
  1. Add 1 ½ cups water and consommé and bring to a boil. Cover and cook on medium flame for 20 minutes.  
  1. Add the chopped herbs, rice, 4 cups water, and salt and bring to a boil. Cover and reduce to a simmer and let cook for another 30 minutes. Serve warm.