Traditional Oshplov: A Hearty Bukharian Rice and Meat Dish for Sukkot

Oshpalau (also known as oshplov) is a rich, comforting rice dish filled with tender meat, sweet carrots, chickpeas, and raisins. A classic of Bukharian cuisine, it is a wonderful choice for Sukkot, when festive, hearty dishes are perfect for serving around the holiday table. It also works beautifully for Shabbat or any family meal.

There are countless versions of oshplov, with recipes varying from family to family. Some use beef, others chicken, and the proportions and seasonings can differ depending on who is making it. This version combines several recipes I have tried over the years into one dish that has become a favorite in our home.

And yes, my wonderful Bukharian neighbor gave it her approval—so here is the recipe:

Ingredients

Makes 6–8 servings

• 2.2 pounds (1 kilogram) beef, cut into cubes (chuck or short ribs), or 6 fresh chicken leg quarters
• 2 large onions
• 10 carrots, cut into matchsticks (Yes, it takes some work, but it is worth every minute.)
• 5 cups rice, preferably short-grain
• 6 cups boiling water
• 1 cup oil
• Salt and black pepper
• 2 cups cooked chickpeas (The shortcut you don’t tell the grandmothers about: canned is fine.)
• 1 cup California raisins, rinsed and soaked (Don’t skip these!)
• 2 tablespoons sugar

Directions

1. Heat a little oil in a heavy pot. Add the beef and brown it on all sides. Add enough water to cover the meat and cook for about 3 hours, until tender. If using chicken, cook it in water for about 30 minutes, then remove it and set aside.
2. In a wide pot, fry the chopped onions in ½ cup of the oil until golden. Add the carrot matchsticks and sugar, and cook over low heat for about 10 minutes. Add the cooked beef or chicken.
3. Carefully spread the rice over the meat. Pour over the remaining ½ cup oil and season generously with salt and black pepper.
4. Add the boiling water. You can also use some of the liquid in which the meat or chicken was cooked. If using the cooking liquid, be sure to skim off and discard any impurities that rose to the surface during cooking.
5. Wrap the pot lid in a clean kitchen towel and cover the pot. Bring to a boil and cook for 5 minutes. Reduce the heat and continue cooking for about 30 minutes.
6. Scatter the raisins and chickpeas over the top. Cover again and cook for another hour.

Serve hot in a wide ceramic bowl. Some people turn the contents of the pot upside down onto the serving dish so that the meat and carrots sit on top of the rice, while others mix everything together before serving.

Either way, bring it to the table hot—and don’t be surprised if there is very little left by the time the meal officially begins.

Enjoy!