Easy Kosher Recipes » Meat » Osh Shula – risotto Bukhari

Osh Shula – risotto Bukhari

Super Delicious
אוש שולה - ריזוטו בוכרי

This is the Bukharian equivalent of risotto. It is less known in the Bukharian community which mainly boasts foods like Aosh-pelao and Goz'gz'h - but no fear – Shula is equally as tasty! This is a stew of chicken gizzards with round rice, tomatoes, lots of cilantro and lots of lemon. A celebration of flavors. A great dish, tasty and filling! This dish does take a few hours to simmer - Take your time and won’t be sorry.
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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes


  • 2 lb Gizzards
  • 1 L Tomato Juice
  • 3 Medium Onions
  • 2 Cups Water
  • 2 Bundles Coriander
  • From at least 3 lemons Lemon Juice
  • Per Taste Salt
  • Per Taste Ground Black Pepper
  • 2.5 cups or round rice, risotto rice or rice for sushi Round Rice
  • 3-4 Tablespoons Canola Oil


  • Clean and wash the gizzards. Remove all fat. This work isn’t the most fun in the worl – but it is very important!
  • Put water in a large pot (1cm above) with gizzards.
  • Bring to a boil and then reduce heat to medium low, cover with a lid, and cook for an hour.
  • After an hour, drain the gizzards and put them in a bowl on the side for a moment.
  • Dry the pot and then heat the oil.
  • When the oil is hot - put in the onion and gizzards and fry for a few minutes, stirring, until the onion becomes clear and begins to brown slightly.
  • Add the tomato juice, bring to a boil and then reduce the fire to a medium - low and simmer for another hour.
  • Meanwhile, wash the rice well.
  • Chop the cilantro into 2 small bunches.
  • Squeeze the lemons.
  • After an hour of cooking - with a slotted spoon, place the gizzards in a bowl.
  • Transfer the cooked food into a processor and grind for several seconds. Be careful not to grind too much - there will be a paste. Only gizzards should be finely ground.
  • Return the milled gizzards to the pot with the sauce.
  • Add 2 cups water and bring to a boil.
  • Add the rice and 80 % of the coriander.
  • Add salt and pepper to taste.
  • Reduce heat to a minimum, closing with a lid, and simmer 20 minutes.
  • Lift the lid and mix - if there is too much liquid - closing the lid for another 5 minutes. The texture should be slightly mushy - but not liquid. Like risotto...
  • Remove from the heat.
  • Add the lemon juice and stir.
  • Serve each portion and sprinkle each plate with coriander that remains – place the lemon juice on the table for those who like their dish a bit more sour.
  • Serve with a green salad with finely chopped coriander and lots of lemon juice.

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