Method
- Blanch the lamb in boiling water for 5 minutes; rinse.
- Heat oil in a heavy pot. Sear the lamb 6 minutes. Add diced onion, carrot and garlic; cook 6 minutes until softened.
- Add cumin, coriander, salt and pepper. Stir 60 seconds.
- Add tomato paste and tomato wedges. Stir 4 minutes.
- Pour in 1.5L water and the rinsed rice. Bring to a simmer; cover and cook 60 minutes — the rice should fully break down and the lamb be tender.
- Add boiled chickpeas in the last 10 minutes. Off the heat, scatter dill and cilantro. Ladle into deep bowls; top each with a generous spoonful of sour cream. Serve with naan.
Common questions
Can Mastava be made ahead?
Mastava is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is Mastava spicy?
Mastava as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mastava vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mastava to make at home?
Mastava is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can Mastava be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mastava is one of the daily Uzbek soups — served at almost every Uzbek lunch in Tashkent. The dish is also called 'gostevoye' — guest food — because it's traditionally offered to visiting guests as a welcoming hot meal. The chickpeas are the Tashkent regional touch; rural Uzbek versions skip them. The dish is also vegetarian-adaptable; many Uzbek vegetarian and Buddhist-influenced kitchens make a mastava without lamb.
