Mastava

Name: Mastava
Total time: 1 h 20 min
Yield: 6
Cuisine: Uzbek
Ingredients: 600 g Lamb or beef, cut into 2 cm cubes; 150 g Short-grain rice; 3 Carrots, cut into batons; 3 Potatoes, diced; 2 Onions, sliced; 3 Tomatoes, chopped; 1 Green pepper, diced; 4 cloves Garlic, crushed; 1.5 tsp Cumin seeds, crushed; 1 tsp Ground coriander; 4 tbsp Oil; 2 L Water; 2.5 tsp Salt; 30 g Fresh coriander and dill, chopped; 200 g Suzma or thick yoghurt to serve

Lamb, carrot, potato and rice in one pot with a broth built the same way plov is built — Uzbeks call it liquid plov, and it is what you eat when plov is too much.

Pinagmulan

Recipe ni Uzbek home kitchens · 🏺 Traditional · Everyday cooking of Uzbek households — the settled, oasis-city cuisine of Samarkand, Bukhara and the Fergana Valley, built around rice, lamb and the kazan.

Uzbek · liquid plov — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Uzbek and Tajik soup and records the nickname liquid plov. Quantities and method are this book's own.

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⏱ 80 min🍽 6 na serving🔥 460 kcal🇺🇿 Uzbekistan🌶️

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Mga hakbang

Brown the meat hard in the oil in a heavy pot, 8 minutes, then lift it out.
Fry the onions in the same fat for 8 minutes until golden, then add the carrots and cook 5 minutes more.
💡 Onion first and properly golden, then carrot. That order is the plov order, and mastava is built on the same base.
Add the tomato, garlic, green pepper, cumin and coriander and cook until the tomato collapses, about 5 minutes.
Return the meat, pour in the water and the salt, and simmer covered for 40 minutes.
Add the potato and the rinsed rice and cook 20 minutes more, until the rice is soft and the soup has thickened slightly.
💡 The rice goes in late and stays whole. Mastava is a soup with rice in it, not a porridge — if a spoon stands up, add water.
Stir in the herbs off the heat. Serve with a spoon of suzma dropped into each bowl.

💡 Mga tip

Suzma is strained sour yoghurt. A spoon of Greek yoghurt loosened with a little water does the same job.
It reheats well and the rice keeps drinking the broth, so keep a jug of water by the pot the next day.
Mastava is what Uzbek households cook on a weeknight when plov is a weekend job. Same flavours, an hour less work.