Featured recipe

Oshi sabo

Overnight chicken and fruit rice

Oshi sabo is the Bukharan answer to cholent: rice, chicken, a mass of green herbs and a handful of dried fruit are packed into a cloth bag or pot on Friday afternoon and cooked slowly until Saturday lunch, and in Bukharan homes in Holon, Ramat Gan and Jerusalem the green-flecked rice and its crisp bottom crust are the centre of the Shabbat table. Coriander, dill and parsley melt into the rice and turn it green, while quince or apricots add sweetness. The meat falls apart and the rice stays separate. People often add too much liquid, which turns it to porridge; the water should barely cover. Chef's tip: dry the herbs well after washing, or they release water and make the rice soggy.

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