Dymlyama / Dimlama Kyrgyzskaya (Slow-Steamed Layered Vegetable, Cabbage & Meat/Chickpea Pot) – Authentic Kyrgyzstan Recipe
Cooked tightly covered in its own vegetable juices so every layer steams sweet and tender.
- Country of Origin
- 🇰🇬 Kyrgyzstan (Central Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Layered potatoes, Carrots, Bell peppers, Whole garlic head, Cumin seeds
Ingredients for Dymlyama / Dimlama Kyrgyzskaya (Slow-Steamed Layered Vegetable, Cabbage & Meat/Chickpea Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) layered potatoes, prepped into bite-sized pieces
- 1.5 cups carrots, washed and trimmed
- 1 cup bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with whole garlic head
- 1.5 tbsp traditional Kyrgyzstan seasoning (cumin seeds, coriander, fresh dill and cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown layered potatoes for 5 minutes.
- Add minced onion, garlic, whole garlic head, and cumin seeds, coriander, fresh dill and cilantro, stirring for 2 minutes until deeply aromatic.
- Add carrots and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in bell peppers right before serving warm.