• Breads


  • Sweets


  • Main Course

    Main Course

  • Snacks


  • Barbecue


Tajik Oshi Palov

Tajik Oshi Palov


250 g meaty lamb bones, big chunks
250 g onions, julienned
250 g carrots, julienned
500 g rice, soaked in warm salted water
125 ml vegetable oil
1 tea spoon barberry
1.5 tea spoon cumin seeds
0,5 tea spoon freshly ground black pepper
1 table spoon raisins (optional)
1 liter water
salt to taste


Pre – heat the medium size deep pan or a regular non stick pan and pour oil. Heat up the oil and drop a piece of onion to hear a crackle. Oil should not smoke. To prepare zirvak: After hearing crackle in hot pan add meat, cut into 1-inch cubes meaty lamb bones. Keep the meat on each side for 30 seconds and keep frying until golden brown in color. Add julienned onions on top. Fry till golden brown.  If you think you are more comfortable cooking on lower heat, by all means, do so. Color of the onions is the essential element to determine the color of the Palov. Then keep mixing everything together well, then add thick julienned carrots. Fry all the ingredients for some time and then add water, spices (cumin seed, freshly ground black pepper and barberries) and salt.
Let it simmer for 45 minutes in law heat. Meanwhile clean and thoroughly wash rice and keep it soaked in warm salted water. After simmering zirvak for 45 minutes evenly spread drained rice with the skimmer. If the water is not enough, add some more water. Keep the water level 1-inch above the rice if you are using Basmati rice, for any other type of rice it is 1/2 inch above the rice level. Please don’t mix the ingredients from this point until Palov is ready. Starting from now on water will evaporate faster than you expect. Once the rice starts absorbing the water, use skimmer and slowly flip the top layer of the rice to make sure upper layer of the rice is evenly absorbing the water. Then close the lid and turn the heat down to medium-low for 10 minutes or until the rice absorbs the water. Check the sides of the pan to make sure there is no water remaining. Turn the heat down to lowest and quickly make a dome from the rice. Put the lid and let it cook for 10-15 minutes. Let Palov rest for 20 minutes. Now Palov ready, remove the meat and mix the rest of the ingredients using the skimmer. Cut up the meat into small cubes and serve it on top of the Palov. Serve with freshly made vegetable salad with greens. Bon appetite!

Barak chuchvara – Tajik dumplings of minced meat in tomato sauce


200 g wheat flour
100 ml water (approximately)
pinch of salt


3 medium size tomatoes, finely chopped
1 medium size onion, finely chopped
2 tbsp. vegetable oil
200 ml water
salt to taste


150 g mutton, minced
100 g onion, finely chopped
50 g mutton fat, finely chopped
1 tsp cumin seed, powdered


coriander and dill leaves, finely chopped
salt, black pepper powder and cumin to taste

2 servings

In a large bowl place all ingredients to make dough and, cover with cling film and refrigerate for half an hour. Meanwhile prepare filling by placing all ingredients to a bawl and mixing them. For cooking tomato sauce, place onions, tomatoes and oil in frying pan. Fry the onions and tomatoes for about 10 minutes. Then add water and let it simmer for 5 minutes over medium heat, add salt. Serve barak chuchvara with tomato sauce and garnish with greens.
Bon Appetite!

Gushti Buglama – Steamed Lamb


800 g mutton, cubed
250 g onion, julienned
150 g mutton fat, cubed
coriander and dill leaves, finely chopped
salt, black pepper powder and cumin to taste

In a large bowl place cubed lamb, fat, black pepper and salt together and mix it well.  Place the lamb in frying pan. Cook for 20- 25 minute in low heat with covered lid.  In small bowl prepare onion salad. Place sliced onion, vinegar and pinch of salt and mix it well. Serve with onion salad and garnish with greens.

Shir Halvah


1 cup wheat flour
100 g unsalted butter
1 cup sugar
3 cups of milk
grounded vanilla

Boil sugar and water for syrup. In a separate pan, heat flour in oil until brown. Slowly add hot syrup, boil and stir continuously until thick as cream. Ready halvah is poured in plates. It is cooled down and cut in pieces. Garnish with nuts/almonds/pistachios and vanilla.

Salat “Boimchon” – Round Aubergine


 3-4 medium size aubergine,
 1/2 tsp chilly powder,
1/2 tsp black pepper powder,
salt to taste,
500 ml vegetable oil.
goat cheese,
dill and garlic finely chopped.

Wash and pat dry the aubergines, slice them into 1 cm (1/2 in) rounds. In large frying pan heat the vegetable oil. When the oil is hot arrange a layer of the aubergine rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over and fry until golden brown. In a shallow dish, combine salt, chilly powder and black pepper powder and prepare butter. Coat each aubergine slice in this mixture until thoroughly coated on both the sides. Shake off the excess butter. If you are health conscious, cook the aubergine rounds under a grill on a baking tray, lightly greased with virgin olive oil, turning over halfway through cooking. Well, now before serving sprinkle with finely chopped garlic and dill. Serve hot or cold with burger bun or bread with goat cheese. Bon Appetite!