Pumpkin stewed in sour cream, Uzbek style
4 servings
40 minutes
Pumpkin stewed in sour cream Uzbek style is a tender and aromatic dish filled with Eastern notes. In Uzbek cuisine, pumpkin is traditionally used in various recipes, and this dish is one way to highlight its sweet flavor and velvety texture. The sour cream sauce with garlic, dill, and paprika adds a rich creamy tone, while black pepper gives a slight spiciness. The sautéed pumpkin becomes soft while retaining an appetizing golden crust. The final touch is walnuts that add crunchiness and nutty aroma. This dish is perfect as a standalone or as a side to meat and rice, filling the meal with the warmth and comfort of Eastern traditions.
1
Prepare the sauce. Add dill, paprika, black pepper to sour cream, squeeze garlic through a press and mix.
- Sour cream: 180 g
- Dill: 1 tablespoon
- Paprika: 0.5 teaspoon
- Ground black pepper: to taste
- Garlic: 3 cloves
2
Fry the pumpkin with oil until lightly golden. If the pumpkin was frozen, fry on high heat until the moisture from freezing evaporates.
- Pumpkin: 500 g
- Vegetable oil: 10 ml
3
Add sour cream sauce to the pumpkin. Salt to taste, if needed, add warm water to cover the pumpkin halfway. Stir and simmer covered for another 15 minutes after boiling.
- Sour cream: 180 g
- Salt: to taste
- Pumpkin: 500 g
4
When the pumpkin is ready, turn off the heat and let it sit covered for another 10-15 minutes.
5
Sprinkle with chopped walnuts before serving.
- Walnuts: to taste
