Uzbek · Main
Emerald dill noodles topped with a bright vegetable stew.
Photo by Jamshid Nurkulov · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Shivit oshi is a specialty of Khiva in Uzbekistan. Fresh dill colors and perfumes handmade noodles, which are served with a tomato-rich vegetable stew and yogurt.
Technique notes
Uzbek kitchen
Khivan shivit oshi pairs vivid green dill noodles with a tomato-pepper vegetable topping and cool yogurt.
Blend dill and water until smooth; strain, pressing firmly, to obtain about ⅔ cup green liquid.
Combine flour, egg, ½ teaspoon salt and dill liquid. Knead 8 minutes, cover and rest 30 minutes.
Heat oil; cook onion, pepper and carrots 10 minutes. Add tomatoes, cumin and remaining salt; simmer 15 minutes.
Roll dough thin, cut ¼-inch noodles and boil in salted water 2–3 minutes. Top with stew 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
Shivit oshi is a specialty of Khiva in Uzbekistan. Fresh dill colors and perfumes handmade noodles, which are served with a tomato-rich vegetable stew and yogurt.
Refrigerate noodles and topping separately for up to 3 days.
Serve immediately with the vegetable topping, plain yogurt and fresh dill.
