3 dishes people actually cook in Tajikistan: what they are, how long they take, and what you need to buy.
What can you cook from Tajikistan? 3 traditional Tajikistan dishes, from Qurutob (60 min, the quickest) to Plov (175 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Tajikistan on the map. Drag to spin the planet.
Rice steamed in a layer over a zirvak of lamb, onion and yellow carrot sticks, never stirred until it is served, cooked in a deg cauldron.
Flaky fatir bread torn into a dish, soaked with qurut dissolved in water and topped with onions fried in hot oil and raw vegetables, eaten by hand from a shared plate.
Tajik pastry of hand-chopped lamb and tail fat with as much onion as meat, baked stuck to the wall of a tandoor.
Copper documents three dishes from Tajikistan: Plov, Qurutob and Samosa. Onions and cumin seeds each appear in more than one recipe. All three are fried. Two of the three need an oven. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 2 are shared by more than one dish. Cumin seeds the hardest to find: of the 586 dishes in Copper's atlas, 9 use cumin seeds. Every ingredient list on this page is complete, with quantities, and free to read.
Qurutob is the quickest at 60 minutes. Plov is the longest at 175 minutes, most of it unattended. The median is 155 minutes — a weekend dish rather than a weeknight one.
Qurutob is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Tajikistan is part of Central Asian.
Countries close to Tajikistan on the globe — and close on the plate.
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