✨ Newdinner
Uzbek Lagman
Hand-pulled wheat noodles served in a fragrant lamb and vegetable broth with star anise and Sichuan pepper — Central Asia's most satisfying noodle dish.
⏱ 105 min🔥 620 kcalHard
★4.8(1,876)
🇺🇿
Uzbek Tomatoes Recipes
20 recipes using tomatoes — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia.
These 20 uzbek tomatoes recipes are ready in about 102 minutes on average, with 45–720 kcal per serving, and 60% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
20
recipes
102 min
average time
431 kcal
avg per serving
60%
easy recipes
How Uzbek cuisine cooks with tomatoes
Uzbek cuisine — Plov, samsa, lagman — hearty Silk Road cooking from the heart of Central Asia — brings its own distinctive techniques and seasonings to every ingredient it touches. When Uzbek cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, steaming and frying.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with ground cumin, carrots, garlic, potatoes, fine sea salt and tomato paste. The dishes here span uzbek classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Uzbek Lagman (Hand-Pulled Noodles in Lamb Broth) is the highest-rated dish in this collection at 4.9★ from 482 ratings.
20 Uzbek Tomatoes Recipes
✨ Newdinner
Shurpa — Uzbek Lamb Soup
A clear, golden lamb broth with chickpeas, potato, carrot, onion and fresh herbs — Central Asia's most beloved and nourishing soup.
⏱ 140 min🔥 480 kcalEasy
★4.8(1,543)
🥕
✨ Newdinner
Dimlama — Uzbek Lamb and Vegetable Stew
A no-stir Uzbek stew of layered lamb, potato, carrot, onion and herbs sealed tightly and slow-cooked in their own steam — deceptively simple and profoundly flavourful.
⏱ 110 min🔥 520 kcalEasy
★4.7(1,234)
dinner
Lagman
Central Asia's pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth, a Silk Road dish with Chinese, Uyghur, and Uzbek roots.
⏱ 105 min🔥 560 kcalHard
★4.8(890)
soup
Uzbek Shurpa (Lamb Soup)
Central Asia's great lamb and vegetable soup — rich, aromatic, and deeply nourishing.
⏱ 140 min🔥 360 kcalEasy
★4.8(287)
soup
Uzbek Mastava (Rice and Lamb Soup)
Uzbek rice soup with tender lamb, tomatoes, and chickpeas — a lighter, brothier cousin of plov.
⏱ 80 min🔥 340 kcalEasy
★4.7(198)
dinner
Uzbek Dimlama (Slow-Cooked Meat and Vegetables)
Uzbek layered stew of lamb, vegetables, and herbs cooked completely sealed — no liquid added, just natural steam.
⏱ 120 min🔥 420 kcalEasy
★4.8(267)
soup
Uzbek Shurpa
Hearty Uzbek lamb and vegetable soup — a slow-simmered broth with whole vegetables and tender bone-in lamb.
⏱ 140 min🔥 480 kcalEasy
★4.7(387)
dinner
Dimlama
Uzbek layered meat and vegetable casserole steamed in its own juices — a simple one-pot feast.
⏱ 110 min🔥 520 kcalEasy
★4.7(289)
✨ Newsoup
Lagman
Uzbekistan's hearty pulled noodle soup — hand-stretched wheat noodles in a rich lamb and vegetable broth with cumin and sweet pepper.
⏱ 80 min🔥 540 kcalMedium
★4.8(412)
✨ Newsoup
Uzbek Lagman (Hand-Pulled Noodles in Lamb Broth)
Uzbekistan's hand-pulled wheat noodles in a deeply spiced lamb-and-vegetable soup-stew — the Silk Road's most iconic noodle dish.
⏱ 120 min🔥 720 kcalHard
★4.9(482)
✨ Newsoup
Uzbek Lagman (Hand-Pulled Noodle Soup with Beef and Vegetables)
Long, hand-pulled wheat noodles served in a richly spiced beef and vegetable broth, a beloved Uzbek dish with Silk Road roots.
⏱ 100 min🔥 480 kcalHard
★4.4(45)
✨ Newsoup
Uzbek Shurpa (Lamb and Vegetable Soup)
A hearty, clear lamb broth simmered with chunky vegetables like potato, carrot and bell pepper, a comforting Central Asian staple.
⏱ 125 min🔥 380 kcalEasy
★4.7(51)
✨ Newdinner
Uzbek Dimlama (Steam-Braised Layered Lamb and Vegetables)
Lamb, potatoes, carrots and cabbage layered in a heavy pot and cooked in their own juices without added water, resulting in deeply concentrated flavors.
⏱ 150 min🔥 420 kcalEasy
★4.2(41)
✨ Newsalad
Uzbek Achichuk Salad (Fresh Tomato and Onion Salad)
Thinly sliced tomatoes and onions tossed with fresh herbs and a light dressing, a simple, refreshing counterpart to rich Uzbek mains.
⏱ 15 min🔥 80 kcalEasy
★4.1(77)
✨ Newsoup
Uzbek Mastava (Rice and Vegetable Soup with Meat)
A hearty, tomato-tinged soup of rice, vegetables and meat, similar to a lighter, soupier cousin of plov.
⏱ 95 min🔥 340 kcalEasy
★4.5(67)
✨ Newdinner
Uzbek Tukhum Dumba Meatballs in Tomato Broth
Hand-formed lamb meatballs simmered in a tangy tomato broth, a home-style Uzbek dish that echoes the flavors of the country's beloved dimlama stew.
⏱ 60 min🔥 380 kcalMedium
★4.5(30)
✨ Newsalad
Uzbek Achichuk Tomato and Onion Salad
Thinly sliced tomato and onion tossed with fresh herbs and a touch of vinegar, the simple, ever-present Uzbek salad served alongside plov and grilled meats.
⏱ 15 min🔥 45 kcalEasy
★4.4(19)
✨ Newdinner
Uzbek Roast Chicken with Tomato and Cumin Glaze
A whole chicken roasted with a cumin-forward spice rub and basted in a tangy tomato glaze, bringing plov's signature flavors to a simple family roast.
⏱ 100 min🔥 480 kcalMedium
★4.6(35)
✨ Newdinner
Uzbek Dimlama Layered Vegetable and Meat Bake
Layers of meat, potato, carrot, cabbage and tomato slow-cooked without added liquid until meltingly tender, the beloved Uzbek stew known as dimlama.
⏱ 120 min🔥 460 kcalMedium
★4.6(37)
Choosing & preparing tomatoes
How to choose
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Prep & storage
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
Nutrition
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Classic flavour partners: basil, garlic, olive oil, mozzarella, onion, oregano
Uzbek Tomatoes Recipes — FAQ
How long do Uzbek tomatoes recipes take to make?
Most of these 20 Uzbek tomatoes recipes are ready in around 102 minutes from start to finish. The quickest, Uzbek Achichuk Salad (Fresh Tomato and Onion Salad), takes about 15 minutes, while the slower-cooked dishes run up to 150 minutes.
How many calories are in Uzbek tomatoes dishes?
Across this collection they range from about 45 to 720 kcal per serving, averaging 431 kcal — Uzbek Achichuk Tomato and Onion Salad is the lightest option at 45 kcal.
What is the easiest Uzbek tomatoes recipe for beginners?
Shurpa — Uzbek Lamb Soup is a great place to start — it's rated easy and comes together in about 140 minutes. 60% of the recipes here are beginner-friendly.
What goes well with tomatoes in Uzbek cooking?
In these recipes, tomatoes is most often paired with ground cumin, carrots, garlic, potatoes, fine sea salt and tomato paste. Uzbek kitchens also lean on its own regional aromatics, fats and signature spice blends.
More Uzbek Recipes by Ingredient
Tomatoes Recipes from Other Cuisines
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