
🇺🇿 UzbekistanCatalog recipe
Rice soup with lamb and vegetables finished with sour yogurt — plov's brothy cousin, built for cold evenings.
For 6 servings.
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Brown lamb and onion; add tomato paste and fry 2 minutes.
Add carrots, potatoes and 1.5 liters water; simmer 30 minutes.
Add rice and cook 15 more until it blooms open.
Bowl it with a spoonful of yogurt and dill on top.
💡 The yogurt goes in the bowl, never the pot — it must arrive cold against the hot soup.
Uzbeks call mastava 'liquid plov': the same soul at a gentler temperature. The spoon of fermented dairy at the end is non-negotiable, snapping the richness awake.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.