Oshi Bakhsh (Bukharian Rice With Lamb and Herbs)
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Kitchen towel
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 ¼ pounds ground lamb meat
- 2 cups water
- 2 bunches cilantro, finely chopped
- 1 bunch mint leaves, finely chopped
- ¼ to ½ cup olive oil
- 1 ½ cups basmati rice (or other long grain), rinsed and drained
- 2 to 3 teaspoons coarse sea salt
- 1 cup of pomegranate seeds
- 1 lemon, cut into wedges, for serving
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