A thick, warming soup of rice, lamb, and vegetables finished with a generous swirl of tangy suzma yogurt, combining the comfort of soup with the heartiness of plov.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: suzma yogurt, cilantro, dill
Accompaniments: non bread
Instructions
-
1
Sear diced lamb in oil in a large pot until browned on all sides, then add diced onion and cook until softened and golden.
-
2
Add carrots and potatoes, stir for three minutes, then add diced tomatoes, cumin, turmeric, salt, and pepper to build the base.
-
3
Pour in water, bring to a boil, then reduce heat and simmer for thirty minutes until the lamb is tender and vegetables cooked through.
-
4
Add rinsed rice and continue simmering for twenty minutes until the rice is fully cooked and the soup has thickened naturally.
-
5
Remove from heat, let cool for two minutes, then stir in half the suzma yogurt to create a creamy, slightly tangy broth.
-
6
Ladle into bowls and top each serving with a dollop of remaining suzma, fresh cilantro, dill, and a crack of black pepper.
Did You Know?
Mastava is often called liquid plov because it contains all the same ingredients as plov but in soup form — perfect for when you want plov flavor in a lighter format.
Chef's Notes
Equipment Tips
- large pot
- ladle
- sharp knife
Garnishing
suzma yogurt, cilantro, dill
Accompaniments
non bread
The Story Behind Mastava
Mastava bridges the gap between Uzbek soup tradition and the beloved plov. It uses the same core ingredients — lamb, rice, carrots — but in a soupy format, making it ideal for lighter meals or for those recovering from illness.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!