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
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Rice soup with meat, onion and carrot; Tomato/potato are common but optional in official Uzbek source
Declared allergens: milk when yogurt is used
Refrigerate for up to 3 days; add water when reheating because rice absorbs broth. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains lamb and dairy when garnished. Cook lamb until tender and keep soup above 140°F (60°C) when holding. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Malika Sharipova is credited with preparing and publishing an independent version of this dish in Mastava (soup with meat and rice) for The Art of Uzbek Cuisine.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. The source is one Uzbek home-cook version and its meat, vegetable, rice, seasoning, and garnish quantities are not Gastromica's tested quantities.
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.
