With Yom Kippur behind us, it’s an opportune time to reflect on the meaningful traditions that prepare us for this sacred day of fasting and atonement. A key practice is the pre-Yom Kippur meal, which is not only about physical nourishment but also a religious duty. This meal invites those observing the fast to gather and partake in generous, filling dishes, setting the stage for a day of spiritual reflection.
In many Bukharian Jewish households, plov (a hearty rice pilaf from Central Asia cooked in a cauldron-like kazan) remains a staple of the pre-fast feast. This dish, steeped in rich flavors and cultural heritage, serves as more than just a meal; it is a connection to our roots and a celebration of family and community. A recent exchange with Instagram followers of BukharianBites highlighted that plov continues to be the favored pre-fast dish, blending tradition with contemporary practice.
Plov’s simplicity and heartiness make it perfect for fortifying oneself before the fast. Below is a straightforward recipe that families have cherished, helping them stay nourished and connected to their heritage as they prepare for a solemn day of introspection:
Plov Recipe
Ingredients:
- 1 lb (450 g) meat
- 1¼ lbs (600 g) rice
- 1¼ lbs (600 g) hand-cut julienned yellow or red carrots
- 1 cup vegetable oil
- 1 tablespoon barberries
- 3 medium onions
- 1 tablespoon cumin (adjust to taste)
- Ground black pepper
- Salt
Instructions:
- Slice onions into thin rings.
- Cut meat into chunks.
- Heat oil in a kazan or Dutch oven. Sauté onions until golden brown.
- Add ¼ lb of hand-cut julienned carrots and continue sautéing for 10 minutes.
- Stir in cumin to release its flavor.
- Gradually add ⅞ cup of water, one tablespoon at a time.
- Layer the remaining carrots and barberries on top, without stirring.
- Add rice and cover with 1 inch of water. Season with salt.
- Bring to a boil and cook until water is absorbed. Carefully fluff rice.
- Form a mound with the rice, cover, and simmer on low heat for 20-30 minutes.
- After 15-20 minutes, fluff rice again and season with pepper.
Serving:
Place the cooked rice on a plate first, then top it with the sautéed carrots and meat. This recipe serves 4.
Bukharian Bites is a passion-driven initiative aimed at celebrating and sharing the rich culinary heritage of the Bukharian community. Through this project, founder Abe Fuzaylov hopes to connect people with the vibrant flavors, traditions, and stories that make Bukharian Jewish culture unique. The goal is to educate both the younger generation in our community as well as those unfamiliar with Bukharian culture, using the universal language of food. Bukharian Times has been publishing his recipes each English issue, starting with issue 1176.
Avraham Fuzaylov