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Dimlama

Name: Dimlama
Total time: 100 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 400g Beef; 2 Onion; 3 Potato; 2 Carrot; 1/4 Cabbage; 2 Tomato; 1 Eggplant; 2 Green Bell Pepper; 3 cloves Garlic; 1 tsp Cumin Seeds; 2 tsp Salt; 2 tbsp Vegetable Oil; To taste Dill

Main Dish

⏱ 100 min

👥 Serves 4

Difficulty ⭐

Meat and seasonal vegetables layered in a pot and steamed in their own juices with no added water — Uzbek home cooking.

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📖 The Story Behind This Dish

Dimlama takes its name from a word meaning 'to steam.' Potatoes, carrots, cabbage, tomatoes, eggplant, and more are layered over meat, then covered and braised slowly on low heat. Since almost no water is added and only the vegetables' own moisture is used, their sweetness is concentrated. It's a staple from late summer into autumn, when vegetables are plentiful.

🌆 Where it's eaten: At a dacha (country house) on the outskirts of town, vegetables from the garden are layered into a big pot, and the family cheers when the lid comes off.

🥕 Ingredients (serves 4)

Beef 400g
Onion 2
Potato 3
Carrot 2
Cabbage 1/4
Tomato 2
Eggplant 1
Green Bell Pepper 2
Garlic 3 cloves
Cumin Seeds 1 tsp
Salt 2 tsp
Vegetable Oil 2 tbsp
Dill To taste

👩‍🍳 Instructions

Cut the beef into bite-size pieces, the onion into rings, the potatoes, carrots, and eggplant into large pieces, and roughly chop the cabbage.
Heat oil in a heavy pot, fry the beef, and season with salt and cumin seeds.
Layer the onion, carrots, potatoes, eggplant, green pepper, and tomato over the meat in that order, salting each layer.
Scatter with garlic and cover everything with cabbage leaves.
Cover and braise on the lowest heat for 1 to 1 1/2 hours without adding water.
Transfer carefully to a platter without breaking it up and scatter with dill.

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