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bukharian slow cooked rice.jpg

Osh Sovo: Bukharian Slow-Cooked Rice with Dried Fruit

Prep Time 25 minutes
Cook Time 12 hours
Total Time 12 hours 25 minutes
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Servings

8 Servings

Ingredients

  • 1 cup 200 g dried red kidney beans, soaked 12 hours in advance
  • 2 cups 450 g short-grain brown rice, soaked 4 hours in advance
  • ½ cup 115 ml oil 
  • 1 large onion coarsely chopped 
  • 3 carrots cut into thin matchsticks
  • 3 large tomatoes chopped 
  • 3 potatoes peeled and quartered 
  • 2 apples peeled, cored and quartered 
  • 1 sweet potato peeled and quartered 
  • 5 pitted prunes chopped
  • 5 dried apricots chopped
  • 2 tablespoons raisins 
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 5 1/2 cups 1.3 liters water 
  • 2 teaspoons sea salt

Instructions

  • Soak the dried kidney beans (12 hours in advance).
  • Wash and soak the rice (4 hours in advance).
  • When you are ready to cook, add the beans, rice, oil, onion, carrots, tomatoes, potatoes, apples, sweet potato, prunes, apricots, raisins, turmeric and ginger to the slow cooker and cover with water.
  •  Turn the slow cooker to the lowest setting. Cover and cook for 12 to 18 hours. Periodically check the pot to make sure that the water has not dried up. If it has, add ½ cup (125 ml) at a time. The minimum amount of time required to cook Osh Sovo is 12 hours, upwards of 18 hours. Cooking time is very forgiving, since the longer it cooks, the more the flavors meld. Season with salt at the end.
  • Spoon onto a large platter and top with the crust from the bottom of the pot, if you can. Serve hot.