The Uzbek Dish For Your Table: Mastava

The Uzbek Dish For Your Table: Mastava

Uzbek cuisine is like mathematics, it is endless for learning and it doesn’t fit into any books. Mastava is one of Uzbek dishes which is not often mentioned. But it deserves some attention. Shal we cook it right now?

The Uzbek Dish For Your Table: Mastava

There are only three main ingredients we surely need: rice, onions, carrots. A couple of spoons with vegetable oil is necessary too.

The Uzbek Dish For Your Table: Mastava

Lamb ribs are perfect for the dish. Put them into the pot and wait till they give some fat. If you do not have lamb ribs you can use beef instead. Cut it into pieces and fry till they become golden. By the way, you won’t need much meat. If you want much meat, better make barbecue!

The Uzbek Dish For Your Table: Mastava

Do not fry the ribs too much, let them remain light.

The Uzbek Dish For Your Table: Mastava

Some onions and a bit of garlic are to be fried too. Add some water.

The Uzbek Dish For Your Table: Mastava

In fact you can experiment with the dish. For example, you can take a couple of carrots, pieces of turnip, a couple of tomatoes with their peel off and even an eggplant if you wish (did you know it can be boiled too?). Some pickle is not prohibited too.

The Uzbek Dish For Your Table: Mastava

If you fried the garlic you can add jeera now. Some pepper and dried herbs are be added as well.

The Uzbek Dish For Your Table: Mastava

One bowl of rice is enough. Use the ordinary, starchy one.

The Uzbek Dish For Your Table: Mastava

When the rice is boiled for twenty minutes it is time to add potatoes. Do not add too much though (three, for example).

The Uzbek Dish For Your Table: Mastava

Here is when mastava begins! The rice is to be boiled for fourty minutes, not less. When you turn the fire off, let it stand for fifteen minutes more in the pot.

The Uzbek Dish For Your Table: Mastava

Mastava should be thick. Mmmm.. Some people like to accompany it with clabber, garlic and red hot chilly pepper. Not to simply eat but to sweat!

The dish is so good both for children and old people!

via stalic

10 thoughts on “The Uzbek Dish For Your Table: Mastava”

  1. I’ve done this, but with Mule Deer. Used CalRose rice, Russet potatoes, home grown herbs and chilies (cilantro, basil,thyme, Thai and habinaro chilies). Had no idea the Uzbeks did it too! Cool!

  2. Looked at the Jeera picture; pretty sure it’s either Caraway (Carum carvi) or Cumin (Cuminum cyminum). Size would be the judgement call, but really hard to judge on a computer screen.

    I’m leaning towards Cumin based on geography; however, I wouldn’t be surprised if caraway was substituted in the past (eastern european influence .. I’m 1/2 Lithuanian and wouldn’t want my rye bread without it!). Besides many Eastern European languages only have one word for both.

    So, my Canadian sensibilities tell me use less cumin (as it is hotter to the taste, lighter in color, and larger grained) or more caraway to taste.

    Clabber – comes from the Gaelic clábair. Something akin to / like sour cream or crème fraîche. How that vocabulary ended up in an Uzbek recipe is beyond me. Definitely has to do with immigration, accommodation and replacement with local ingredients. In Toronto I use 4% sour cream and although I’ve never set foot in the former Sassanid Empire it’s on my wish list.

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