Comforting Recipes for Crisp Autumn Days

• Prev
• 1 of 4
• Next

As cooler weather arrives, Bukharian kitchens welcome hearty braises, seasonal vegetables, fragrant spices, and homemade preserves. Here are four recipes for family dinners, Shabbos tables, and autumn afternoons.

 

Kov Roghan —
Bukharian Chicken and Potatoes

Meat | Serves 6 | Approximately 2 hours

Golden chicken and buttery potatoes soak up flavorful pan juices in this simple, satisfying family dish.

Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• 2 lb Yukon Gold potatoes, peeled and cut into large wedges
• ¼ cup vegetable oil, divided
• 1½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• ¾ cup water
• Fresh parsley or cilantro, optional

Directions

1. Pat chicken dry. Season with 1 teaspoon salt and the pepper.
2. Heat 2 tablespoons oil in a Dutch oven and brown chicken in batches, 4–5 minutes per side. Remove.
3. Add remaining oil. Brown potato wedges in batches for 6–8 minutes; season with remaining salt and remove.
4. Return chicken to pot, add water, cover and gently simmer over low heat for 45 minutes.
5. Add potatoes above chicken, cover and continue cooking another 35–45 minutes, until chicken reaches at least 165°F and potatoes are tender.
6. Arrange on platter, spoon over cooking juices, and garnish if desired.

 

Serving tip: Reheat gently with a splash of water.

---

 

Behi Murabbo —
Fragrant Quince Preserves

Pareve | Makes approximately 3 cups | Approximately 1 hour 30 minutes

Autumn quinces simmer into tender, fragrant fruit in an amber-hued syrup, perfect beside a glass of hot tea.

Ingredients

• 3 medium quinces (approximately 1½ lb)
• 1½ cups granulated sugar
• 2 cups water
• 2 tablespoons fresh lemon juice
• 1 cinnamon stick
• 3 whole cardamom pods, lightly crushed
• 1 teaspoon finely grated lemon zest

Directions

1. Wash and peel quinces; quarter, core, and cut into ½-inch wedges. Keep in cold water with a little of the lemon juice to limit browning.
2. Combine sugar and 2 cups water in a saucepan and bring to a gentle boil, stirring until dissolved.
3. Drain quince; add to syrup with cinnamon and cardamom.
4. Simmer uncovered over low heat 60–80 minutes, stirring gently on occasion, until fruit is tender and syrup thickens.
5. Stir in remaining lemon juice and zest; simmer 3 more minutes.
6. Remove spices, cool, and transfer to clean jars. Refrigerate and use within two weeks. This is a refrigerator preserve, not a shelf-stable canned product.

 

Serving tip: Serve syrupy quince with fresh bread, cake, or hot tea.

---

 

Oshi Piyozi —
Bukharian Stuffed Onions

Meat | Serves 6 | Approximately 1 hour 30 minutes

Sweet, tender onion layers surround a savory filling of beef and rice, gently simmered in tomato sauce.

Ingredients

• 6 large yellow onions
• 1 lb ground beef
• ½ cup uncooked long-grain rice, rinsed
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 medium tomato, finely chopped
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 2 tablespoons chopped cilantro
• ¼ cup golden raisins (optional)
• 2 cups beef broth or water

Directions

1. Peel the onions and trim both ends. Make one lengthwise cut from the outside to the center of each onion. Boil 10–12 minutes until softened. Drain, cool slightly, and separate the layers.
2. Mix beef, uncooked rinsed rice, cumin, ½ teaspoon salt, pepper, cilantro, and raisins if using.
3. Put 1–2 tablespoons filling in each onion layer and roll loosely to allow rice to expand.
4. Heat oil in a wide deep pot. Cook tomato paste and chopped tomato for 2 minutes. Add broth and remaining salt.
5. Arrange onions seam-side down. Cover and gently simmer 55–65 minutes until beef and rice are completely cooked and onion layers tender. Add water as needed.

Serving tip: Spoon the sauce over the onions and serve with Bukharian bread.

---

 

Sholgom Va Nuikhat —
Warm Turnips, Carrots, and Chickpeas

Dairy or Pareve | Serves 6 | Approximately 35 minutes

Tender autumn vegetables and chickpeas with a refreshing lemon-yogurt dressing.

Ingredients

• 3 medium turnips, peeled and diced into ¾-inch cubes
• 3 large carrots, peeled and diced into ¾-inch cubes
• 1½ cups cooked chickpeas, drained
• 1 small yellow onion, finely diced
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• ½ cup plain yogurt or unsweetened pareve yogurt
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped dill or cilantro

Directions

1. Boil turnips and carrots in salted water 10–12 minutes until fork-tender; drain well.
2. Heat olive oil in skillet. Sauté onion 5–7 minutes until lightly golden.
3. Add chickpeas, cumin, salt, and pepper; cook 3 minutes.

Gently add carrots and turnips; heat 2–3 minutes.

4. Mix yogurt and lemon juice separately.
5. Transfer vegetables to a bowl, cool briefly, then gently fold in yogurt dressing and garnish with herbs.

 

Serving tip: Use pareve yogurt for a Shabbos side dish. Serve warm or at room temperature.