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Mastava: photo of the dish
Illustrative photo: Sakateka — CC BY-SA 4.0, Wikimedia Commons
Soups

Mastava

Thick and comforting Uzbek soup with rice, meat and vegetables, often served as a one-pot meal. Its almost creamy texture comes from the rice breaking down as it cooks.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into cubes of about 2 cm and brown them in hot oil for 5 minutes in a large heavy pot.
  2. Add the sliced onions and cook until translucent, about 5 minutes.
  3. Stir in the carrot rounds, the bell pepper cut into strips and the peeled, chopped tomatoes. Simmer 5 minutes, stirring.
  4. Pour in the water, bring to a boil, then lower the heat. Cover and cook for 30 minutes.
  5. Add the diced potatoes, the rinsed rice, cumin, paprika, salt and pepper. Continue cooking 20 minutes at a gentle simmer.
  6. Place the whole garlic bulb in the centre of the soup, cover and let it infuse 5 minutes off the heat.
  7. Adjust the seasoning, sprinkle with chopped coriander and serve piping hot with bread.

Variations and tips

Vegetarian version. Replace the meat with cooked chickpeas and add a spoonful of tomato paste for depth.

With what you can find here. Round-grain or risotto rice works perfectly in place of Uzbek rice.

More ideas

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Original Ecomely recipe.