Uzbek · Soup
A tomato-rich rice soup with lamb, vegetables and herbs.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Mastava is often described as a soup-like cousin of plov. Rice simmers in a deeply seasoned lamb-and-vegetable broth, then each bowl is cooled with herbs and yogurt.
Technique notes
Uzbek kitchen
Uzbek mastava is a hearty rice soup with lamb, tomato, potato, carrots and warming cumin.
Heat oil in a Dutch oven and brown lamb in batches; reserve.
Cook onion and carrots 8 minutes. Add tomato paste, cumin and coriander for 2 minutes.
Return lamb, add stock and salt, and simmer covered 35 minutes.
Add potatoes and rinsed rice; simmer 18–20 minutes until tender. Serve with herbs and yogurt.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mastava is often described as a soup-like cousin of plov. Rice simmers in a deeply seasoned lamb-and-vegetable broth, then each bowl is cooled with herbs and yogurt.
Refrigerate for up to 3 days; add water when reheating because rice absorbs broth.
Serve hot with cilantro, dill, black pepper and a spoonful of plain yogurt.
