📝 About This Recipe
Often referred to as 'liquid plov,' Mastava is the ultimate comfort food of Uzbekistan and the Uyghur regions, combining the richness of seared meat with the heartiness of rice and root vegetables. This fragrant soup is built on a foundation of 'zirvak'—a deeply caramelized base of lamb, onions, and carrots—resulting in a vibrant, golden broth infused with cumin and coriander. It is a rustic, nourishing masterpiece that balances the savoriness of a stew with the refreshing brightness of fresh herbs and creamy yogurt.
🥗 Ingredients
The Meat and Base
- 500 grams Lamb or Beef chuck (cut into 1-cm small cubes)
- 4 tablespoons Vegetable oil (cottonseed oil is traditional, but sunflower works well)
- 2 medium Yellow onions (finely diced)
- 2 medium Carrots (cut into small 1-cm cubes)
- 2 medium Potatoes (peeled and cubed to match the carrots)
Aromatics and Vegetables
- 3 pieces Garlic cloves (minced)
- 2 large Roma tomatoes (diced, or 1 tablespoon tomato paste)
- 1 medium Red bell pepper (diced)
- 3/4 cups Short-grain rice (such as Devzira or Arborio, rinsed until water runs clear)
Spices and Liquid
- 2.5 liters Beef or Lamb broth (can use water for a lighter taste)
- 1 teaspoon Ground cumin (toasted and ground fresh if possible)
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika (sweet or smoked)
- to taste Salt and Black Pepper
- 2 pieces Bay leaf
For Garnish
- 1/2 bunch Fresh cilantro (chopped)
- 1/4 bunch Fresh dill (chopped)
- 1 cup Katyk or Greek Yogurt (for serving)
- 1 pinch Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Rinse the short-grain rice in a bowl of cold water several times until the water runs completely clear. Leave it to soak in clean water while you prepare the other ingredients.
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2
Heat the vegetable oil in a heavy-bottomed pot or a traditional cast-iron Kazan over medium-high heat until shimmering.
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3
Add the cubed meat to the pot. Sear the meat until it is deeply browned on all sides, about 8-10 minutes. This 'Maillard reaction' is crucial for the broth's color and depth.
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4
Stir in the diced onions. Sauté them with the meat for about 5-7 minutes until they are translucent and starting to turn a golden caramel color.
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5
Add the carrots and bell peppers. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly.
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6
Stir in the minced garlic and diced tomatoes (or tomato paste). Cook for 3-4 minutes until the tomatoes have broken down and the oil begins to separate from the vegetable mixture.
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7
Season the mixture with cumin, coriander, paprika, salt, and black pepper. Stir well to toast the spices for 1 minute until fragrant.
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8
Pour in the broth or water and add the bay leaves. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
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9
Drain the soaked rice and add it to the pot along with the cubed potatoes.
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10
Simmer the soup for another 15-20 minutes, or until the rice is tender and the potatoes are soft but not falling apart.
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11
Taste the broth and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves.
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12
Turn off the heat and let the soup rest, covered, for 10 minutes. This allows the rice to finish plumping up without overcooking.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the rice from sticking to the bottom during the final simmer. Do not skip the rinsing of the rice; removing excess starch ensures the soup stays a clear golden color rather than becoming cloudy or gluey. For the most authentic flavor, use lamb with a little bit of fat, as the rendered fat adds a signature silkiness to the dish. If you prefer a thinner soup, keep some extra hot broth on hand to add at the end, as the rice will continue to absorb liquid as it sits. To add an extra layer of flavor, you can fry the potatoes separately until golden before adding them to the soup.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous dollop of cold Katyk or Greek yogurt on top to balance the heat. Accompany with 'Obi Non' (Uzbek flatbread) or any crusty sourdough to soak up the rich broth. Provide a side of thinly sliced raw onions mixed with a splash of vinegar and a pinch of salt for a sharp, crunchy contrast. Pair with a hot pot of green tea, which is the traditional beverage of choice throughout Central Asia. A sprinkle of fresh pomegranate seeds on top can add a surprising and delightful burst of acidity.