Osh Savo — Bukharian Shabbat Stew

Osh Savo — Bukharian Shabbat Stew

Osh savo means roughly “Shabbat rice.” A Central Asian pilaf was adapted to the prohibition on cooking on Shabbat and became a Bukharian Jewish overnight pot — a hamin, the Shabbat stew left to cook overnight. There are dry and moist versions; here the rice is soft and moist, with tomatoes, apple and dried fruit.

Prep time: 35 minutes · Cooking: 9–10 hours · Yield: 8 · Difficulty: medium

Enough liquid for the night

Rice keeps absorbing for hours. At the start of baking, the liquid should be about 2 cm above the rice. Use a heavy pot with an ovenproof lid and a steady oven; don’t improvise a plastic lid or an unsafe hot plate.

Ingredients (for 8 servings)

• 500 grams long-grain rice, rinsed
• 1 kg beef for long cooking, in large cubes
• 80 ml oil
• 3 onions, sliced
• 500 grams chopped tomatoes
• 400 grams apples, in wedges
• 150 grams dried apricots, 150 grams prunes, 150 grams pitted dates
• 240 grams cooked chickpeas
• 1 teaspoon cumin, 1 teaspoon black pepper, 1/2 teaspoon cinnamon, salt
• 1.4–1.7 liters boiling water

Choosing ingredients and substitutes

Chuck, neck or shoulder work; a cut with a little collagen stays juicy. The amount and type of fruit vary between families. You can cut them by half for a less sweet pot and about 90 fewer calories per serving.

Method

1. Heat the oil in an ovenproof pot, brown the meat and remove it. Brown the onion for 10 minutes.
2. Add the tomatoes and spices and cook for 5 minutes. Return the meat and add the chickpeas and fruit.
3. Scatter the rice over and add boiling water to 2 cm above it. Boil for 5 minutes.
4. Cover tightly and move to an oven preheated to 110°C (230°F) for 9–10 hours.
5. In the morning, check that the meat is tender and the pot is very hot in the center. If it dries out early, add boiling water; never cold water to a hot pot.

Nutrition facts and calorie estimate

Variations and tips

• For a drier pot, start with 1.4 liters; for a moister one, 1.7.
• Generous black pepper balances the sweetness of the fruit.
• Refrigerate leftovers within two hours in shallow containers.

Summary

Osh savo is a distinctly Jewish Shabbat dish within the Central Asian pilaf family. A rich serving is about 835 calories. For a quicker version, see oshpelo. Back to all Bukharian recipes.