How long can I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days.

Can I make this ahead?

Yes, both the dough and filling can be prepared and refrigerated separately a day in advance.

Is there a substitution for lamb?

Ground beef or chicken can be used, but adjust the cooking time accordingly.

Can the dish be made vegetarian?

Substitute lamb with a mix of mushrooms and lentils for a hearty vegetarian option.

What if I don't have saffron?

Turmeric can be a substitute for color, though it will alter the flavor slightly.

Saffron-Simmered Uzbek Khonim with Lamb and Onions

Name: Saffron-Simmered Uzbek Khonim with Lamb and Onions
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: All-purpose flour; Salt; Water (lukewarm); Lamb shoulder, finely diced; Onion, finely chopped; Ground cumin; Salt; Ground black pepper; Saffron threads (soaked); Chicken or beef stock; Saffron threads; Salt

A Traditional Uzbek Delicacy

Discover the rich flavors of Uzbekistan with this aromatic dish, featuring tender lamb and sweet onions folded into hearty steamed dough, lovingly seasoned with saffron.

3 h 30 min
4
Advanced

Ingredients

For the Dough

All-purpose flour

2 cups

Salt

1/2 teaspoon

Water (lukewarm)

3/4 cup

For the Filling

Lamb shoulder, finely diced

500g

Onion, finely chopped

2 large

Ground cumin

1 teaspoon

Salt

1 teaspoon

Ground black pepper

1/4 teaspoon

Saffron threads (soaked)

Pinch in 2 tbsp warm water

For the Saffron Broth

Chicken or beef stock

3 cups

Saffron threads

Pinch

Salt

To taste

Preparation

Preparing the Dough

Combine dry ingredients

In a large bowl, combine flour and salt.

Add water

Gradually add lukewarm water, mixing until a dough forms.

Knead and rest

Knead the dough for 10 minutes until smooth. Cover and let rest for at least 1 hour.

Let the dough rest adequately to ensure a tender, pillowy texture.

Preparing the Filling

Mix filling ingredients

Combine lamb, onions, ground cumin, salt, and black pepper in a mixing bowl.

Add saffron

Add the soaked saffron water to the mixture and stir to combine.

Rest the filling

Set aside to let flavors meld while the dough rests.

Cooking Process

Roll the Dough

Divide the rested dough into small balls and roll each into a thin, round sheet.

Fill and Shape

Place a spoonful of filling on each dough piece, fold and seal the edges tightly to prevent leaking.

Do not overfill the dough rounds to prevent leaking.

Steam the Khonim

Place khonim on parchment paper in a steamer, ensuring ample space between each. Steam over medium-high heat for 45 minutes.

Plating & Serving