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
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.
Handmade noodles colored with dill infusion; Sour-milk/yogurt accompaniment
Declared allergens: wheat, egg, milk
Refrigerate noodles and topping separately for up to 3 days. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains gluten, egg and dairy. Flour fresh noodles well and refrigerate if not cooking promptly. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Anna Ansari is credited with preparing and publishing an independent version of this dish in Shivit Oshi (Khivan Green Noodles with Beef Stew) for The Splendid Table.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Ansari's version uses beef shank, ghee or oil, egg in the noodle dough, and her own ingredient proportions.
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.
