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.
Ingredients
300g lamb, diced
150g short-grain rice
2 potatoes, diced
2 carrots, diced
1 onion, diced
2 tomatoes, diced
1.5L water
2 tbsp vegetable oil
1 tsp cumin
1 tsp turmeric
Salt and pepper
200g suzma or plain yogurt
Fresh cilantro and dill
Instructions
1Sear diced lamb in oil in a large pot until browned on all sides, then add diced onion and cook until softened and golden.
2Add carrots and potatoes, stir for three minutes, then add diced tomatoes, cumin, turmeric, salt, and pepper to build the base.
3Pour in water, bring to a boil, then reduce heat and simmer for thirty minutes until the lamb is tender and vegetables cooked through.
4Add rinsed rice and continue simmering for twenty minutes until the rice is fully cooked and the soup has thickened naturally.
5Remove from heat, let cool for two minutes, then stir in half the suzma yogurt to create a creamy, slightly tangy broth.
6Ladle 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.