RUZ BUKHARI
Bukhari rice, also known as Ruz al Bukhari, is a rice dish common in the Gulf States of the Arabian Peninsula. This Middle Eastern specialisation is thought to be named after Bukhara, a historically significant trading city in Central Asia along the Silk Road.
Cinnamon, cardamom, star anise, fennel seeds, cumin, coriander seeds, nutmeg, and black pepper, all of which were once sold on the Silk Road, are used in this dish, giving it a distinct flavour and aroma.
This dish is usually served with chicken, lamb, or mutton, and long-grain rice is usually cooked in the aromatic broth created by cooking the accompanying meat.
The dish is often garnished with nuts, dried fruits, fried onions, or coriander leaves, and it is usually served with a green salad and a side of salata hara (a spicy tomato sauce).
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