Baachsh - Traditional Bochari Rice, Meat and Coriander Dish

“I'm told Persians make this same recipe with fresh dill instead of coriander. There are three ways to make this dish: (1) as a regular rice dish, (2) as stuffing--do everything but the last stage of simmering and stuff inside a chicken, or (3) as a "sausage"--in this case the meat should be very fatty and you need a good cloth bag to pack the rice into tightly.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a saucepan and add onion.
  2. Sauté onion until it becomes transparent.
  3. Add ground meat and stir so it doesn't "clump" together.
  4. Stir in turmeric and pepper and let cook for 30 minutes.
  5. Add the rice, salt and coriander and mix well until the mixture of rice, meat, onions and coriander is uniform and rice has turned yellow from the turmeric.
  6. Add water and leave the mixture to boil until the water has mainly been absorbed, then lower the heat and cover the pot with a towel and then the lid (the towel will absorb the water vapor).
  7. Leave to simmer for 15 minutes.
  8. Fluff the rice and serve!

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