A FOOD TRADITION

Bukhara Cuisine

Bukhara cuisine reflects the oasis city’s long Persianate, Central Asian, and Jewish cultural history and remains closely related to cooking across present-day Uzbekistan and neighboring regions. Rice, lamb, beef, poultry, onions, carrots, herbs, dried fruit, and dairy are common foundations. Techniques include slow simmering, layered rice cooking, baking in tandir ovens, and preparing filled doughs and dumplings. Recognizable examples include bukharan plov, often associated with a distinct rice-and-meat preparation; shivit oshi in the wider Bukhara-linked culinary sphere; and osh-i-siyah, a dark rice dish traditionally connected with Bukharan cooking. Boundaries with broader Uzbek and Tajik cuisines are overlapping rather than fixed.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.