Vegan Baksh (Green Palov or Pilaf)

In the world of food there might be one dish that can make anyone drool and it's name is palov or for anyone who can't say it like a true Russian/Bukharian/Uzbek/Tajik, it's pronounced pilaf.

Depending on where you're from in the world or where you've traveled or in my case who you've married, you'll eat Baksh for different occasions. Baksh aka Green Palov aka Green Pilaf is traditionally served on Shabbat, weddings, and all other family occasions.

You may have had it with lamb, chicken, or pomegranate seeds or my favorite, with cilantro! Some will argue that Baksh, is in fact not palov but for all of my Google searches and my Bukharian cookbook, the name in English is in fact Green Pilaf.

My husband and I usually eat the real deal every time we go back to see our families in Cleveland, because as I said - it's the perfect food for any occasion.

Now, how to make Baksh/Palov/Pilaf the Central Asian way is a process. I'm not even going to try and explain (but you can keep scrolling for the vegan version), so please just watch one this YouTube video dedicated to how to be a Bukharian wife (Just kidding! But this dude has totally transformed by cooking game, thanks Mirit!).

What You'll Need

  • 1 can drained chickpeas

  • 2 cups white rice

  • 2 large bunches of fresh cilantro, chopped

  • 1 small bunch of fresh dill, chopped

  • 1 large yellow onion, thinly sliced

  • 1/2 cup olive oil

  • 1 tbsp salt

  • 1 tbsp pepper


  • Begin by soaking the rice in water for 30 minutes. After 30 minutes drain rice making sure to get rid of all excess water.

  • Meanwhile, in a large pot sauté the onions in the olive oil until they're soft. About 3 minutes on medium-high heat.

  • Next, add in the cilantro, dill, and chickpeas. Mix into the onions. Then add the salt and pepper.

  • Once all of this is mixed well together, about another 3 minutes, gently lay the rice over it and add water until the rice is just covered.

  • Then with the back of a wooden spoon, poke several holes in the rice to let the air down.

  • Cook on medium-low heat for around 18-20 minutes or until rice is done.

  • Serve, drool, enjoy!


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