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Oshi sabo
Oshi sabo (אושי סבו): Bukharan-Jewish overnight Shabbat rice with chicken, herbs and dried fruit
Oshi sabo is the Bukharan answer to cholent: rice, chicken, a mass of green herbs and a handful of dried fruit are packed into a cloth bag or pot on Friday afternoon and cooked slowly until Saturday lunch, and in Bukharan homes in Holon, Ramat Gan and Jerusalem the green-flecked rice and its crisp bottom crust are the centre of the Shabbat table. Coriander, dill and parsley melt into the rice and turn it green, while quince or apricots add sweetness. The meat falls apart and the rice stays separate. People often add too much liquid, which turns it to porridge; the water should barely cover. Chef's tip: dry the herbs well after washing, or they release water and make the rice soggy.
- Total time
- 720 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 2 ⅝ lb chicken thighs and drumsticks on the boneskin removed
- 5 tbsp vegetable oil
- 1 onionchopped
- 1 ⅛ lb basmati ricerinsed and soaked 30 minutes
- 2 ⅛ oz fresh corianderfinely chopped
- 1 ⅜ oz fresh dillfinely chopped
- 1 ⅜ oz flat-leaf parsleyfinely chopped
- 2 ⅞ oz dried apricotshalved
- 1 ⅜ oz raisins
- 1 tsp ground cumin
- 2 ½ tsp salt
- ½ tsp black pepper
- 3 ¾ cups waterboiling
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Method
0/7 doneStep 1: Heat 5 tbsp vegetable oil in a heavy ovenproof pot over a medium-high heat and brown 2 ⅝ lb chicken thighs and drumsticks on the bone on both sides, 8 minutes. Add 1 onion and cook until soft, 5 minutes.
13 minStep 2: Season with 1 tsp ground cumin, 1 ¼ tsp salt and ½ tsp black pepper and spread the chicken in one layer on the bottom.
Step 3: Drain 1 ⅛ lb basmati rice and toss it in a bowl with 2 ⅛ oz fresh coriander, 1 ⅜ oz fresh dill, 1 ⅜ oz flat-leaf parsley, 2 ⅞ oz dried apricots, 1 ⅜ oz raisins and the rest of 1 ¼ tsp salt until evenly green.
Step 4: Spoon the rice over the chicken and level it. Pour 3 ¾ cups water down the side: it should just cover the rice.
Step 5: Bring to a simmer, cover tightly with foil and the lid and cook on a low heat for 15 minutes.
15 minStep 6: Move to an oven heated to 225°F and cook overnight for 10–11 hours. Check before bed and add 100 ml boiling water if the top looks dry.
660 minStep 7: Before serving, check the chicken is very tender and has reached 165°F at the bone. Turn the pot out onto a platter so the golden crust is on top, or spoon out the rice and scrape the crust over it.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 38 g
- Carbs
- 82 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does oshi sabo take?
- About 720 minutes in total: 30 minutes to prepare and 690 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
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