Vegetarian Baachsh Bochari Rice Dish Recipes

Steps:

• Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.
• Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Steps:

• Cover the bottom of the cholent pot with oil & heat.
• Add tomatoes, then apple, then apricots, then plums, then dates.
• Cover the pot and leave it covered. Let the juices dry up and then add the rice, tomato paste, and enough water to cover everything with 1cm to spare.
• Cover the pot with a dish towel and then with a lid, and simmer until the water dries up.
• Seal the pot well by covering it with aluminum foil, and put on the hot plate right before Shabbat. Eat the following morning for Shabbat brunch.
• PS: the bottom of the pot will have rice that has burnt into a caramelized delicious goo. This is called "tadigi" and is usually the best part!

Steps:

• Heat oil in a saucepan and add onion.
• Sauté onion until it becomes transparent.
• Add ground meat and stir so it doesn't "clump" together.
• Stir in turmeric and pepper and let cook for 30 minutes.
• 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.
• 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).
• Leave to simmer for 15 minutes.
• Fluff the rice and serve!

Steps:

• In a 4 liter pot, sautee onions until translucent, then add chopped mushrooms until tender.
• Rinse rice three times, add to the pot and add all of the remaining ingredients.
• Cover with 7 cups of water, cover pot and bring to boil.
• Lower heat and simmer for 45 minutes. Leave cover on and let stand for 20 more minutes before serving.