A hearty Uzbek soup, mastava combines diced meat, rice and vegetables in a tomato-based broth. Served with sour cream, it is offered after pilaf to aid digestion.
Cook the meat in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and carrot and sauté for 8 minutes, then add the tomato.
Add the water and cover. Cook over low heat for 20 minutes, until the meat is tender.
Add the rice and cook for another 15-18 minutes, then adjust the salt.
Serve hot with sour cream.
Keep in a covered container in the fridge for 3 days or in the freezer for 2 months. Allergens: based on the ingredient list, this dish contains dairy. Check packaged product labels for other allergens.
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