“For as long as I can remember, papa’s plov was the star of the dinner table at every special occasion — birthdays, New Years’ Eve, extended family visits, and other celebrations,” shares Elliot Fonarev. His father Oleg’s recipe features lamb, chestnuts, and lots of dried fruit.

Writer Samantha Ellis refers to this simple dish as “Iraqi Jewish comfort food.” It is an Iraqi version of a dish that originated in India, and every cook has their own way of preparing it.

This recipe is “my favorite Shabbat dish of all time,” proclaims chef Ayelet Latovitch. To ensure her rendition matched her grandmother’s, she cross referenced it with the one prepared by her aunts. 

Osavo, or oshsavo (osh means rice), is a Bukharian hamin — an overnight dish cooked on Friday night and eaten for lunch on Shabbat. Overnight, the rice gets soft and porridge-like and develops a charred, crispy bottom, which is everyone’s favorite part.

A beloved Shabbat staple in Iraqi households, t’bit traditionally cooks overnight. It’s a time consuming dish, but Ruhama Shitrit's version is far simpler. It retains all the warmth and spice of the original.

Plov is the national dish of Uzbekistan and there are many variations made in the country and by Bukharian Jews. This one relies on chicken instead of the more common lamb or beef. 

Sometimes simply called bakhsh, this dish is packed with cilantro, which lends it its signature green color. In Ilana Efrati’s family, the rice is topped with pomegranate seeds when they are in season. 

Persian tachin is a beloved Shabbat dish in Arielle Nir’s family, made golden with saffron and bright with barberries. Their Shabbat table blends Moroccan and Persian traditions, with abundant stews, salads, and, most often, tachin.

The national dish of Uzbekistan, plov is a rich rice pilaf. This version with beef comes from Svetlana Davydov, who was raised in the capital Tashkent.

This dish comes from the Bene Israel community of India and is served at celebrations like the birth of a child. It’s also made on Tu B’Shvat in the late winter. “At its core, malida is more than just a recipe — it's a symbol of gratitude, abundance, and community bonding,” Eddna Samuel shares.

Nasi tumpeng, a golden cone of rice surrounded by vibrant side dishes, has long marked life’s celebrations in Indonesia. For Rosita Goldstein, it’s also a bridge between her Indonesian heritage and her Jewish family traditions in America.

In Middle Eastern Jewish communities, mujadara is often cooked on Thursdays so cooks can focus on preparing for Shabbat. To speed things up, be sure to caramelize the onions as the rice and lentils cook. 

Slices of eggplant are wrapped around rice infused with rosewater and saffron in this showstopping recipe from Orly Elyashar’s grandmother. It makes an excellent vegetarian main dish. 

Recipe writer Ruhama Shitrit’s father, Kaduri, taught her how to make this dish, which features cooked basmati rice layered over a ring of onions flavored with baharat, a spice blend including nutmeg, cumin and cinnamon, and turmeric.

Stirring frequently is vital for this recipe as it helps the rice release its starch, which produces a creamy, yet pareve, dish. If you are busy prepping Passover dinner, ask a friend or family member to help with the stirring.

Rice is crucial to any Persian meal and tahdig, its crispy crust, is the most sought after part. Making tahdig is all about technique and it can take some practice to master. This recipe walks you through it. 

Elli Benaiah’s Shabbat table is a blend of Iraqi and Indian flavors: There's aloo makala or potatoes cooked with turmeric, chicken curry, stuffed tomatoes and onions, and this vibrant rice. 

While potatoes are the most common filling for knishes, this recipe from Barbara Taranto calls for rice and sweet cheese. Women in her Canadian Jewish community would gather before celebrations to make these together. 

Writer and film producer Monica Haim grew up in the heart of the Colombian-American Jewish community in Miami where Shabbat dinner often consisted of guava-filled challah, Moroccan spicy fish, and this classic rice dish. 

Laced with rose and harissa, this flavorful rice pilau pairs with Max Nye’s beef kofta curry for Rosh Hashanah, but would also go well with a simple roast chicken for Shabbat dinner.

While often forgotten, rice kugels were made in Eastern Europe starting in the 16th century and a recipe for one appears in “The Settlement Cookbook.” This recipe from Eileen Dwell’s family is custardy and laced with golden raisins.

This creamy rice dish gets its sweetness and golden hue from simple syrup infused with saffron and cardamom. It comes from the late cook and caterer Tamar Moradoff who served it on Shavuot.

Living in a hut on the dunes outside of Tel Aviv, Ziona Cohen’s mother cooked simple food during the week and reserved special dishes like this Turkish rice pudding for Shabbat breakfast.