Uzbek Mastava (Rice and Lamb Soup)

About This Recipe

Mastava is Uzbekistan's rice soup — a lighter, more liquid expression of the same flavors as plov but in a warming, soupy form. Rice, tender lamb, chickpeas, and vegetables simmer together in a spiced broth fragrant with cumin and coriander. A dollop of sour cream or katyk (yogurt) on top adds richness. It's the everyday cooking of Uzbek kitchens, deeply nourishing and made with whatever is on hand.

Ingredients

Serves 6

• 400 glamb, cubed
• 1 cupshort-grain rice, rinsed
• 1 canchickpeas, drained
• 2 mediumtomatoes, chopped
• 2 mediumcarrots, diced
• 1 largeonion, chopped
• 3 tbspvegetable oil
• 1 tspcumin
• 1 tspcoriander
• 1/2 tspturmeric
• 1 tspsalt
• 1.5 literswater
• fresh dillto garnish

Instructions

1. 1

   Brown the lamb

   Heat oil in a large pot. Brown lamb pieces over high heat. Add onion and cook until soft.

2. 2

   Add spices and tomatoes

   Add cumin, coriander, turmeric, and tomatoes. Cook 5 minutes.

3. 3

   Add water and simmer

   Add water and salt. Bring to a boil. Simmer 30 minutes until lamb is tender.

4. 4

   Add rice and vegetables

   Add rice, carrots, and chickpeas. Simmer 20 minutes until rice is cooked and carrots are tender.

5. 5

   Serve

   Ladle into bowls. Top with fresh dill and a dollop of sour cream or yogurt.

Variations

• •

  Add quince in autumn for a sweet note

• •

  Use beef instead of lamb

• •

  Make vegetarian with extra chickpeas and mushrooms

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. The soup thickens significantly — add water when reheating.

Frequently Asked Questions