How to cook Uzbek mastava (recipe with step by step photos)

Uzbek mastava
Uzbek mastava

Mastava is often referred to as «liquid pilaf» due to the similarity of some of the ingredients and cooking methods. This is a very popular Uzbek soup that can be eaten for breakfast, lunch and dinner. Classic mastava is a very hearty thick soup, but you can make it thinner.

Prep Time: 30 mins

Cook Time: 60 mins

Total Time: 90 mins

Servings: 8


  • 500 g beef or lamb, boneless
  • 200 g rice
  • 300 g onion
  • 200 g carrots
  • 200 g potatoes
  • 200 g bell pepper
  • 200 g tomatoes
  • 30 g tomato paste
  • 100 g vegetable oil
  • 1 tbsp salt
  • 5 g black peppercorns
  • 5 g zira
  • 5 g coriander seeds
  • 20 g cilantro
  • 20 g raikhon (basil)
  • 2 l water


Step 1

Peel potatoes, carrots and tomatoes. Cut potatoes, carrots, tomatoes, bell peppers and meat into cubes with sides less than 1 cm. Cut the onion into thin half rings.

Step 2

Soak rice in warm water for at least 20 minutes.

Step 3

Dilute the tomato paste in half a glass of water.

Step 4

Pour oil into a cauldron and heat it well over high heat.

Step 5

Put the onion in the cauldron and brown it quickly.

Onion added into the cauldron to prepare mastava

Step 6

Add meat into the cauldron and fry it until a red crust.

Meat added into the cauldron for mastava

Step 7

Add bell peppers and carrots. Reduce the heat to medium and wait for the carrots to brown.

Carrots and bell peppers are in the cauldron for mastava

Step 8

Pour in the diluted tomato paste and let the liquid evaporate.

Tomato paste was added to vegetables and meat

Step 9

Put in the tomatoes and fry for a few more minutes.

Tomatoes have been placed into the cauldron for mastava

Step 10

Add potatoes and crushed spices (coriander seeds, zira) and fry for 5-6 minutes.

Potatoes and spices have been added into the cauldron for mastava

Step 11

Pour cold water into the cauldron and let the contents boil. Don’t let it boil too hard as this will ruin the taste. Reduce heat to low and simmer soup for about 15 minutes. After that, add well-washed rice and cook for another 10-15 minutes until the rice and potatoes are ready.

Cold water has been added into the cauldron

Step 12

Serve mastava with sour cream, freshly ground black pepper and finely chopped greens. Uzbek mastava is ready. Enjoy!

Do'stlaringizga ayting! Расскажи друзьям! Tell your friends!
Уведомить о
0 комментариев
Межтекстовые Отзывы
Посмотреть все комментарии