Steamed Stuffed Tomatoes: A Forgotten Treasure of Uzbek Cuisine

I was truly surprised when I found this recipe in one of Karim Makhmudov’s cookbooks from the 1970s. He was a writer who devoted his life to preserving the traditional dishes of Uzbek cuisine. Thanks to his extensive work, which includes dozens of amazing books on Uzbek food culture and identity, many recipes that might have been forgotten are still accessible today.

While doing research for my own cookbook based on our family recipes, I came across this unusual dish—Pomidor Manti, or steamed stuffed tomatoes. I realized I had never tasted it before and became curious about the flavor and texture. So I rolled up my sleeves and gave it a try!

Here’s how you can bring this almost-lost Uzbek dish to your table.

INGREDIENTS

For the Stuffed Tomatoes:

10–12 medium tomatoes, washed

250–300 g ground or finely chopped meat

1 egg

1/3 cup cooked rice

1 medium onion, finely chopped

Salt, to taste

Black pepper, to taste

Cumin, to taste

For the Broth:

1 medium onion, diced

2–3 medium potatoes, peeled and diced

1/2 carrot, sliced or diced

1/2 sweet bell pepper, chopped

Reserved tomato pulp and juice

Salt and black pepper, to taste

Water, as needed

METHOD

1. To prepare the tomatoes, slice off the tops of the tomatoes and carefully scoop out the insides with a spoon to form small ‘cups.’ Reserve the tomato pulp and juice for the broth. Lightly salt the inside of each tomato.

2. To make the filling, in a bowl, combine ground or finely chopped meat, the egg, chopped onion, and cooked rice. Season with salt, black pepper, and cumin. Mix well until combined.

3. To stuff the tomatoes, fill each tomato with the meat mixture. Lightly grease your steamer tray and place the stuffed tomatoes upside down (cut side down) on it.

4. To prepare the broth, pour water into the bottom pot of your steamer. Add the reserved tomato pulp and juice, then stir in the chopped onion, carrot, potatoes, and bell pepper. Season with salt and black pepper. Bring to a boil.

5. It’s time to steam the tomatoes. Once the broth is boiling, place the steamer tray with tomatoes on top. Cover and steam for 20–25 minutes, or until the tomatoes are tender and the filling is cooked through.

6. To serve, arrange 2–3 stuffed tomatoes per serving plate. Serve with a bowl of the aromatic broth on the side. Enjoy while hot!

This recipe is a beautiful example of how Uzbek cuisine makes creative use of basic seasonal produce. Tomatoes—so common and versatile—are elevated here to the status of a main dish: stuffed, steamed, and paired with a comforting broth. Thanks to Karim Makhmudov’s dedication to preserving country’s culinary heritage, we can continue to discover, cook, and savor these traditional gems. As I enjoy this dish, I feel deeply grateful for the flavors, the history, and the stories carried through our food.