1.Use High-Quality Rice: Opt for medium or long-grain rice (such as basmati) and make sure to rinse it thoroughly before cooking to remove excess starch. 2.Cook the Meat to Perfection: Choose lamb or beef, and sauté it with onions and carrots in oil until the meat is tender and browned for rich flavor. 3.Season Generously: Use cumin, barberries, garlic, and a pinch of turmeric for the traditional aromatic seasoning of plov. 4.Layer Ingredients Carefully: Layer your sautéed vegetables, meat, and rice in the pot, ensuring the rice cooks evenly by placing the garlic and spices on top. 5.Let It Steam: After cooking, let the plov sit for a while to steam with the lid on—this step ensures the rice absorbs all the flavors and achieves the perfect texture.

1.Prepare the Ingredients: Dice onions, carrots, and potatoes. Rinse rice thoroughly. Have lamb or beef, garlic, and tomatoes ready. 2.Sauté the Meat and Vegetables: In a large pot, heat some oil, then sauté the diced meat until browned. Add onions, carrots, and tomatoes, cooking until softened. 3.Add Water and Simmer: Pour in enough water to cover the ingredients, then add the rice, potatoes, and a pinch of salt. Bring it to a boil, then lower the heat to let it simmer. 4.Season and Cook: Add cumin, black pepper, and bay leaves to enhance the flavor. Simmer for about 20-30 minutes until the rice and potatoes are fully cooked. 5.Finish and Serve: Stir in chopped garlic and fresh herbs like dill or parsley. Let it sit for a few minutes, then serve the Mastava hot, with a dollop of sour cream if desired!

1.Use High-Quality Flour:Start with high-quality, all-purpose flour for a firm and elastic dough. It’s essential for creating a crispy, golden exterior. 2.Chill the Dough:After kneading the dough, let it rest in the fridge for 30-60 minutes. This allows the dough to become more pliable and easier to work with when rolling. 3.Don’t Skip the Lamb Fat:Traditional Somsa filling often includes lamb fat for flavor and juiciness. If you want authentic taste, include a small amount of finely chopped lamb fat in the filling. 4.Onions for Juiciness:Add plenty of finely chopped onions to the filling. Onions release moisture during baking, making the filling juicy and flavorful. 5.Season Generously:Use salt, black pepper, cumin, and sometimes coriander to season the filling. These spices enhance the rich, savory flavors of the meat. 6.Roll the Dough Thin:Roll the dough as thin as possible without tearing it. Thin dough results in a flaky crust and ensures that the filling cooks evenly. 7.Fold and Seal Properly:Carefully fold and seal the edges of the Somsa to avoid leakage during baking. Traditional folding styles, like the triangle or crescent shape, help lock in the juices. 8.Brush with Egg Wash:For a golden, shiny crust, brush the Somsa with an egg wash (beaten egg mixed with a little water) before placing them in the oven. 9.Bake at High Temperature:Bake your Somsa at a high temperature, around 220°C (425°F), for the first 10 minutes to allow the dough to puff up and become crispy. Then lower the temperature slightly to ensure the filling cooks through. 10.Serve Fresh and Hot:Somsa is best served fresh from the oven when the pastry is still crispy and the filling is piping hot. Enjoy with a side of tea or a light salad for a full Uzbek experience.