As the New York spring finally warms the streets of Queens, the Bukharian kitchen shifts toward the bahori (spring) bounty of the season. This collection highlights dishes built on fresh herbs, bright acidity, and the communal rhythm of sharing from the center of the table.
SAMBUSA-E KADU Squash & Pepper Pastries
A crisp, hand-held pastry filled with lightly spiced squash and a bold note of black pepper.
Prep: 40 mins | Bake: 25–30 mins | Yield: 12 pieces
Ingredients
Filling 2 cups butternut squash, finely diced
2 small onions, finely chopped
1 tsp cumin
1½ tsp black pepper
Salt, to taste
Dough 1 sheet puff pastry (thawed) or simple dough
Finish 1 egg (for egg wash)
Black sesame or nigella seeds (optional)
Method
In a bowl, combine squash, onions, cumin, black pepper, and salt.
Roll out dough and cut into 4x4-inch squares.
Place about 1½ tablespoons filling in the center of each square.
Fold into triangles and seal edges tightly (press or crimp).
Brush with egg wash and sprinkle with seeds if using.
Bake at 200°C / 400°F for 25–30 minutes, until deep golden.
OSHI PIYOZI Glazed Stuffed Onion Petals
Soft onion layers wrapped around a savory filling, slowly simmered into a rich, tangy glaze.
Prep: 45 mins | Cook: 1 hour | Serves: 4–6
Ingredients
Base 4 large white onions
1 lb ground beef
½ cup short-grain rice (rinsed)
½ cup cilantro, chopped
Salt and black pepper
Sauce 1 cup water
2 tbsp tomato paste
1 tbsp pomegranate molasses
1 tsp sugar
Method
Make a vertical slit in each onion and boil whole for 10 minutes until softened.
Remove and cool slightly, then gently separate into layers.
Mix beef, rice, cilantro, salt, and pepper.
Place about 1 teaspoon filling at the edge of each onion layer and roll.
Arrange tightly in a shallow pan.
Mix sauce ingredients and pour over.
Cover and simmer on low for about 1 hour, until tender and glazed.
SALAT-E “VITAMINS” Radish & Herb Crunch
A bright, refreshing salad meant to balance richer dishes and be shared from the center.
Prep: 15 mins | Chill: 10 mins | Serves: 4
Ingredients
2 bunches red radishes, thinly sliced
2 Persian cucumbers, cubed
1 bunch scallions, chopped
1 bunch dill, chopped
3 tbsp sunflower oil
2 tbsp white vinegar
Salt, to taste
Method
Toss radishes and cucumbers with salt and let sit 5 minutes.
Drain any released liquid.
Add scallions and dill.
Whisk oil and vinegar, then toss with vegetables.
Serve immediately for maximum crunch.
HALVA-E BEHI Ruby Quince Confection
A fruit-based halva that sets into a sliceable, jewel-toned sweet — perfect for sharing.
Prep: 20 mins | Cook: 45 mins | Yield: 1 small tray
Ingredients
3 large quinces, peeled and grated
1 cup sugar
1 tsp ground cardamom
½ cup crushed walnuts
1 tbsp lemon juice
Method
Combine grated quince and sugar in a heavy saucepan over medium-low heat.
Cook, stirring frequently, for 40–45 minutes until thick and deep ruby in color.
Stir in lemon juice and cardamom.
Spread into a shallow dish (about ½ inch thick).
Press walnuts into the surface.
Cool completely, then slice into diamonds.
The Spring Bukharian Table
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