Mastava (Uzbek Rice Soup)

Method

1. Rinse the rice in cold water 2–3 times until the water runs almost clear, then cover it with fresh water and leave it to soak while you prepare everything else. Cut the beef into 1.5 cm cubes and pat it dry with paper towels. Dice the onion, carrot, bell pepper and potato into 1 cm cubes, chop the tomato and slice the garlic.

2. Heat the oil in a 20 cm heavy pot over medium-high heat. When it shimmers, add the beef in a single layer and leave it alone for a minute before stirring; brown it for 6 min until most sides are deep brown. That browning gives the soup its rich flavour.

   Add in this stepVegetable oil 1½ tbspBeef chuck or shin (or lamb shoulder) 200 g

   medium-high heat

3. Turn the heat down to medium heat, add the onion and cook for 5 min, stirring, until soft and light golden. Add the carrot, bell pepper and garlic and cook for 3 min more.

   Add in this stepOnion (medium) 1Carrot 120 gBell pepper ½Garlic cloves 2

   medium heat

4. Add the tomato, tomato paste, cumin and coriander and cook over medium heat for 3 min, until the tomato collapses and the paste darkens slightly. This fried base is what makes Uzbek soups taste deep.

   Add in this stepTomato (medium) 1Tomato paste 2 tspGround cumin ¾ tspGround coriander ½ tsp

   medium heat

5. Pour in the water with half the salt and bring to the boil over high heat. Skim off the grey foam, then turn down to low heat, cover with the lid slightly ajar and simmer for 30 min, until a cube of beef is tender when pierced with a knife.

   Add in this stepWater 750 mlSalt ½ tsp

   high heat→low heat

6. Drain the rice and add it with the potato, the rest of the salt and the black pepper. Simmer uncovered over medium-low heat for 20 min, scraping the bottom every 4–5 minutes so the rice does not stick, until the rice is very soft and the soup has thickened slightly. If it gets too thick, add a splash of hot water; taste for salt.

   Add in this stepShort- or medium-grain rice 50 gPotato 200 gSalt ½ tspBlack pepper 1 pinch

   medium-low heat

7. Turn off the heat and let the soup rest for 3 min. Ladle into bowls and top each with a spoonful of yogurt and plenty of dill; stir the yogurt in as you eat.

   Add in this stepPlain yogurt (qatiq) 4 tbspChopped dill (or coriander leaves) 2 tbsp