Dimlama Bukharskaya (Bukhara Slow-Steamed Layered Cabbage, Potato, Quince/Apple & Meat Pot) – Authentic Uzbekistan Recipe

Layered in a cold pot and steamed gently in its own juices so every vegetable turns sweet and buttery.

Country of Origin
🇺🇿 Uzbekistan (Central Asia, Asia)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender beef (or chickpeas), Wedges of potato, Carrot, Whole garlic heads, Cumin seeds

Ingredients for Dimlama Bukharskaya (Bukhara Slow-Steamed Layered Cabbage, Potato, Quince/Apple & Meat Pot) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender beef (or chickpeas), prepped into bite-sized pieces
  • 1.5 cups wedges of potato, washed and trimmed
  • 1 cup carrot
  • 1 medium onion and 3 cloves garlic, finely minced with whole garlic heads
  • 1.5 tbsp traditional Uzbekistan 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

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef (or chickpeas) for 5 minutes.
  2. Add minced onion, garlic, whole garlic heads, and cumin seeds, coriander, fresh dill and cilantro, stirring for 2 minutes until deeply aromatic.
  3. Add wedges of potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in carrot right before serving warm.

More Authentic Uzbekistan Recipes