Bukharan Jewish-Inspired Thanksgiving Feast

Ingredients

In this Bukharan Jewish-Inspired Thanksgiving Feast, we incorporate the unique flavors and spices of Bukharan Jewish cuisine into the traditional American Thanksgiving dinner. The use of aromatic spices like cumin, coriander, and paprika in the roasted turkey adds a distinct Bukharan Jewish touch. Additionally, the cranberry and pomegranate sauce brings a tangy and sweet element to the meal, inspired by the flavors of Bukharan Jewish cuisine. The side dishes, such as carrot pilaf and roasted vegetables with za'atar seasoning, are traditional Bukharan Jewish recipes that perfectly complement the main dish. We alse have the original recipe for Thanksgiving Dinner, so you can check it out.

• 1 whole turkey (4-5 kg / 9-11 lbs) 1 whole turkey (4-5 kg / 9-11 lbs)
• 2 tablespoons cumin 2 tablespoons cumin
• 2 tablespoons coriander 2 tablespoons coriander
• 2 tablespoons paprika 2 tablespoons paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup cranberries 1 cup cranberries
• 1 cup pomegranate juice 1 cup pomegranate juice
• 2 cups basmati rice 2 cups basmati rice
• 4 cups chicken broth 4 cups chicken broth
• 4 carrots, grated 4 carrots, grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon za'atar seasoning 1 tablespoon za'atar seasoning
• Assorted vegetables for roasting (e.g., carrots, potatoes, Brussels sprouts) Assorted vegetables for roasting (e.g., carrots, potatoes, Brussels sprouts)
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the cumin, coriander, paprika, salt, and pepper.
3. 3.
   Rub the spice mixture all over the turkey, ensuring it is evenly coated.
4. 4.
   Place the turkey on a roasting rack in a large roasting pan and roast for approximately 3-4 hours, or until the internal temperature reaches 75°C (165°F).
5. 5.
   While the turkey is roasting, prepare the cranberry and pomegranate sauce. In a saucepan, combine the cranberries and pomegranate juice. Simmer over medium heat until the cranberries burst and the sauce thickens slightly. Set aside.
6. 6.
   In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and grated carrots, and sauté until softened.
7. 7.
   Add the basmati rice to the pot and stir to coat the grains with the vegetable mixture.
8. 8.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
9. 9.
   While the rice is cooking, prepare the roasted vegetables. Place the assorted vegetables on a baking sheet, drizzle with olive oil, and sprinkle with za'atar seasoning. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
10. 10.
    Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes before carving.
11. 11.
    Serve the roasted turkey with the cranberry and pomegranate sauce, carrot pilaf, and roasted vegetables.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cranberries — If fresh cranberries are not available, frozen cranberries can be used as a substitute.
• Za'atar seasoning — If za'atar seasoning is not available, a mixture of dried thyme, sesame seeds, and sumac can be used as a substitute.

Tips & Tricks

• Baste the turkey with its own juices every 30 minutes to keep it moist and flavorful.
• Let the turkey rest before carving to allow the juices to redistribute, resulting in a juicier and more tender meat.
• Serve the cranberry and pomegranate sauce on the side to allow guests to adjust the amount according to their preference.
• Experiment with different vegetables for roasting, such as parsnips or butternut squash, to add variety to the dish.
• Garnish the carrot pilaf with chopped fresh herbs, such as parsley or cilantro, for an extra burst of freshness.

Serving advice

Serve the Bukharan Jewish-Inspired Thanksgiving Feast family-style, allowing guests to help themselves to the roasted turkey, cranberry and pomegranate sauce, carrot pilaf, and roasted vegetables. Encourage guests to savor the unique blend of flavors and enjoy the communal dining experience.

Presentation advice

Arrange the roasted turkey on a large platter, garnished with fresh herbs and pomegranate seeds for an elegant touch. Place the cranberry and pomegranate sauce in a decorative bowl, and serve the carrot pilaf and roasted vegetables in separate serving dishes. The vibrant colors of the dishes will create an inviting and visually appealing presentation.