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Recipes with dill and coriander

5 recipes that use dill and coriander, with photos, step-by-step instructions and cook times. The quickest, Moshkhurda, takes 65 minutes. It is most often cooked with onion, carrot and potato.

Run out of dill and coriander? Flat-leaf parsley with a little mint.

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Oshi burida

Oshi burida, 'cut noodle soup', is a winter staple in Dushanbe and the villages of the Zarafshan valley: hand-cut noodles in a broth of lamb, chickpeas, carrot, potato and tomato, finished with fresh herbs and a spoon of chakka, the Tajik strained yogurt. Tajik grandmothers cut the noodles thin and long on a big wooden board. A common mistake is skipping the soak for the chickpeas, which then never soften in time. Chef's tip: fry the lamb with the onion and tomato first, before adding water; the browned base gives the broth its depth.

130 minTajikSoups
by KrazyBadal 0 views

Unash

Unash is a homely soup from Khorezm, in Uzbekistan's far north-west near the Aral Sea: thin hand-cut noodles cooked in a broth of beans, onion, carrot and tomato, then finished in the bowl with a spoon of sour katyk and fresh herbs, so it tastes both rich and tangy. Families in Urgench make it on winter evenings, often without meat. A common mistake is cooking the noodles in the soup for too long, which makes it thick and gluey. Chef's tip: add the noodles only when the beans are fully tender, and serve within 5 minutes so they stay springy.

90 minUzbekSoups
by KrazyBadal 0 views

Moshkhurda

Moshkhurda is a thick, warming soup from Tashkent and the Ferghana Valley, made with mung beans and a little rice cooked in a broth with fried onion, carrot, potato and tomato, and finished in the bowl with a spoon of tangy suzma and fresh dill and coriander. Cooked with lamb in many homes, it is also commonly made without meat on light days. A common mistake is serving it without the suzma; the sour, creamy yogurt is what balances the earthy beans. Chef's tip: fry the tomato paste until it darkens, which gives the broth its deep orange colour and rounded taste.

65 minUzbekSoupsGluten free
by KrazyBadal 0 views

Kazan kabob

Kazan kabob is men's food in Tashkent, cooked outdoors in a big cast-iron kazan for a weekend gathering: lamb ribs fried hard in their own fat until crusty, then covered and cooked until tender, with whole small potatoes added to fry in the lamb fat until golden. It is served piled on a platter with raw onion, cumin and fresh herbs. A heavy cast-iron casserole does the job at home. A common mistake is adding water; the dish should fry and steam in its own fat and juices. Chef's tip: salt the ribs well in advance and fry them without moving them for the first 5 minutes, so they get a deep crust.

90 minUzbekMeatGluten free
by KrazyBadal 0 views

Dimlama

Dimlama is what Uzbek families cook at the end of summer, when the markets of the Fergana Valley are piled with cabbage, aubergine, peppers and tomatoes. Everything goes into one heavy pot in layers, lamb at the bottom, and the lid stays on for nearly two hours while the vegetables slowly give up their juice and become the sauce. There is no added water, so the flavour is deep and sweet. People eat it straight from shallow bowls with non bread. The biggest error is lifting the lid to check; the steam escapes, the vegetables stew dry and the bottom can catch. Chef's tip: seal the lid with a damp tea towel or a strip of foil so no steam gets out.

140 minUzbekMeatGluten free
by KrazyBadal 0 views

Goes well with dill and coriander