Harvest Flavors for the Sukkah

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For Bukharian families, Sukkot celebrates the harvest with foods that are fresh, festive, and meant for sharing under the sukkah’s leafy roof. From crisp salads to fragrant stuffed vegetables, rich roasted chicken to sweet autumn halva, each dish carries the warmth of tradition and the joy of the season. These recipes bring the bounty of the earth to the table, echoing the spirit of Sukkot — gratitude, hospitality, and abundance.

From the freshness of Salat-e Anar to the sweetness of Halva-e Kadu, these dishes celebrate the bounty of the season and the joy of gathering in the sukkah. With each bite, Bukharian families honor tradition while savoring the blessings of the harvest.

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Salat-e Anar (Pomegranate Herb Salad)

A refreshing mix of cucumbers, tomatoes, and herbs brightened with jewel-like pomegranate seeds.

Ingredients:

• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, finely chopped
• 1/2 cup pomegranate seeds
• 2 tbsp fresh cilantro and dill, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Toss vegetables, pomegranate seeds, and herbs.
2. Drizzle with oil, lemon, and salt. Serve chilled.

 

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Dolma-e Sukkot (Stuffed Vegetables with Rice & Herbs)

 Eggplant, zucchini, and peppers filled with herbed rice — a harvest dish perfect for the sukkah.

Ingredients:

• 2 bell peppers
• 2 zucchinis
• 1 small eggplant
• 1 cup of rice
• 1 onion, diced
• 1 bunch of parsley, chopped
• 1 tsp cumin
• Salt and pepper
• 3 tbsp oil

Instructions:

1. Hollow vegetables.
2. Sauté onion and rice, add herbs and spices.
3. Stuff vegetables, drizzle oil, bake at 375°F for 40 min.

 

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Tavuk-e Lavangi (Chicken with Walnut-Pomegranate Filling)

Roast chicken stuffed with walnuts, onion, and pomegranate molasses for a festive centerpiece.

Ingredients:

• 1 whole chicken
• 1 cup ground walnuts
• 1 onion, grated
• 1/2 cup pomegranate molasses
• 2 tbsp oil
• Salt and pepper

Instructions:

1. Mix walnuts, onion, molasses, oil, salt, and pepper.
2. Stuff chicken, rub skin with oil.
3. Roast at 375°F for 1 hr. 15 min until golden.

 

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Halva-e Kadu (Pumpkin Halva)

A sweet autumn treat made with pumpkin, sugar, and nuts — a cozy sukkah dessert.

Ingredients:

• 2 cups of pumpkin, grated
• 1/2 cup of sugar
• 1/4 cup of butter or oil
• 1 tsp cinnamon
• 1/4 cup walnuts or pistachios, chopped

Instructions:

1. Sauté pumpkin in butter until soft.
2. Stir in sugar and cinnamon, cook until thick.
3. Spread onto plate, sprinkle nuts, serve warm or cool.