Baachsh - Traditional Bochari Rice, Meat and Coriander Dish
Per serving
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.
Ingredients
4 serv.Step-by-step instructions
- 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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