Dapchunda Osh

DAPCHUNDA OSHMountain Jew Pilaf
Mountain Jew cuisine is well known for its delicious dishes. The unique recipes of many dishes are passed down from generation to generation.
Dapchunda Osh is one of the best pilafs in Mountain Jew cuisine and is made with lamb, dry fruits, and nuts, which are all cooked together in one pot with rice. While they are cooking, the ingredients of this pilaf absorb one others aromas, which gives it a unique taste. “Dapchunda” means wrapped in rice-“Osh”.

*A full-sized picture of this dish is available in the Gallery.

Ingredients for 4-5 servings:
for Osh
2 cups long-grain (Basmati) rice (cup size 250 ml)
3 quarts (3 liter) water
3 tbsp salt
2 eggs + 1 tbsp flour for qazmaq
for Dapchunda
1½ lb (700 gr) lamb (lean or short ribs)
1 cup golden raisins
1 cup dried apricots
1 cup walnuts
200 g (7 oz) shelled cooked chestnuts
salt and pepper to taste for lamb

1. Rinse the rice thoroughly in cold water several times until the water stays clear, to remove excess starch.


2. Fill a pot (or saucepan) with water, add salt, and bring it to a boil. Place the rice into the boiling water. Stir, lower the heat to medium, and let it cook for 10 minutes (cooking time is depending on the quality of your rice). Cooked rice should be soft on the outside and hard inside, but not raw and not overcooked.


3. S
train the rice using a colander, and rinse with hot water to wash out any extra salt.


4. Move rice into the bowl, and gently mix it with ½ cup of raisins. Set it aside for later.


5. Cut the meat into pieces, season with salt and pepper, and lightly fry them on all sides in its own fat (if needed add some olive oil).


6. Whisk the eggs with flour.
Pour some fat collected from frying the lamb into a pot and pour the eggs on it (if not enough fat, add 2 tbsp olive oil.) Cook covered on very low heat until the egg mixture is lightly firm.


7. Place the meat on the eggs.


8. Mix all dry fruits and nuts and place them on the meat.


9. Then place the rice-raisin mixture on top.


10. Wrap the lid of the pot in a tea towel (or two sheets of strong paper towels) and cover the rice. Cook over very low heat for about 2½ hours. Put a heat diffuser (or a pan) under your pot to prevent burning.


Serve Dapchunda Osh on a large plate by placing first rice, then on top place fruits and nuts, then place meat and golden egg qazmaq.


BonAppétit! Enjoy!

This post is also available in: Russian

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