Interesting Things To Know About Uzbekistan’s Pickles, Dumlyama Chicken, Plov, Spices, and Drinks in Glass Jars and Bottles (Plus Recipes)

Uzbekistan is a doubly landlocked country located in Central Asia, famous for its ancient Silk Road cities, rich culture, and Islamic architecture. A part of Uzbekistan’s culture that is famous is its centuries-old tradition of storing pickled vegetables, spices, and even cooked stews in glass jars and bottles.

This is simply because Central Asian food culture is built on bold flavours, communal feasting, and using smart preservation, which is often associated with glass.

In this article, we'll share surprising facts about Uzbek food culture, plus recipes for pickles, dumlyama chicken, plov, and spiced drinks using the right glass jars or bottles, even in the UK or anywhere in the world.

How Glass Jars and Bottles Fit into Uzbekistan's Food Culture for Centuries

Uzbek cuisine is known for its bold flavours and being slowly cooked. Aromatic dishes like the popular rice dishes (plov), stews (dumlyama), pickles, spices, and fermented drinks are best stored in food-grade glass containers due to their nature and components.

Uzbekistanis have been using glass containers instead of plastic containers because glass is non-reactive, which means it doesn't alter the flavour of acidic pickles or spices the way plastic does.

Here are other reasons why Uzbekistanis use glass jars and bottles for these foods and drinks:

● Pickles, fermented food and drinks are best stored in non-reactive, airtight containers.

● Spices naturally lose their aroma faster in plastic or paper containers. With glass jars with tight lids, the aroma is well preserved for a long period.

● Uzbek drinks like kompot and kvass stay carbonated and pure in glass bottles without leaching flavours, unlike in plastics.

● Cooked dishes (like dumlyama or plov) are often portioned for meal prep in freezer-safe, microwave-safe (without lid) glass jars.

For anyone in the UK, making Uzbek foods, or businesses packaging food products, reusable glass containers from our collection of glass jars and bottles are suitable for your needs.

8 Fascinating Things About Uzbekistan’s Food Culture

Uzbek food culture is full of facts that most people in the UK have never heard. Here are some of the most fascinating things you should know before we head on to the recipes:

1. Uzbekistan's national dish, plov, has a strong cultural significance that it was inscribed on UNESCO's Intangible Cultural Heritage list. Uzbekistan even has a "Plov Day" (May 20th), and the biggest plov ever made weighed over 10 tonnes, cooked in a giant cauldron. It is traditionally cooked by master chefs (oshpaz).

2. Uzbekistan is one of the world's largest producers of apricots. Most of these apricots often end up pickled, dried, as jam, and bottled as kompot, which is a sweet fruit drink traditionally stored in glass bottles.

3. It is believed that Uzbekistanis are really in love with pickling. This is because pickling in glass jars is an essential household ritual across Uzbekistan. During autumn, most households are often busy pickling and storing food like tomatoes, cucumbers, and peppers for the winter months in a large number of jars.

4. Tashkent, the capital city of Uzbekistan, has an industrial-scale glass bottling plants that supply beverages and food products across Central Asia, which shows that Uzbekistan takes glass packaging seriously.

5. In Uzbekistan, spices are sold by colour and smell, not name. In Tashkent's markets (bazaars), you'll find heaped piles of cumin (zira), coriander, sumac and barberries often scooped straight into small glass jars for customers.

6. Uzbek’s Kvass and ackyi (a fermented grape drink) are sold from large glass vessels on street stalls in Tashkent, a tradition that has been alive for generations.

7. In Uzbekistan, green or black tea (kok-chay) is the ultimate gesture of welcome for a guest. It is always poured from a ceramic teapot into small cups (pialas), but the premium loose leaves and dried herbs used to make it are safely stored in airtight glass containers to maintain their potency.

8. In Uzbek market culture, it is highly customary to gift homemade preserves. This is sharing a packed jar of fermented vegetables or a unique fruit syrup with neighbours or travellers. This culture is seen as a great sign of respect.

Uzbek Pickles in Glass Jars

As stated above, the Uzbekistanis have a deep love for pickling, and it is part of their everyday life. Pickled vegetables, known locally as tursu or tuzlama, are served with a heavy or meat dish to aid digestion. Common pickled items include:

● Cucumbers with dill, garlic, and black peppercorns.

● Tomatoes small, firm cherry or plum tomatoes.

● Peppers, sweet bell peppers or mildly spicy green chillies.

● Cabbage, shredded or quartered, often with beetroot for colour.

● Cauliflower and carrots cut into florets and sticks

Type of Pickle	Key Ingredients	Type and Size of Glass Jar	Shelf Life in Glass Jar
Spiced Cucumbers	Cucumbers, dill, garlic, vinegar	Pickle jars 500ml-1L and above	12-18 months sealed
Green Tomatoes	Tomatoes, garlic, chilli, coriander	Pickle jars 500ml-1L and above	12 months sealed
Hot Peppers	Mixed peppers, vinegar, salt	Jam jars or Pickle jars 250ml-500ml, and above	12 months sealed
Pickled Cabbage	Cabbage, carrot, salt	Pickle jars 500ml-1L and above	3-6 months refrigerated
Pickled Garlic	Garlic cloves, vinegar, dill	Jam jars or pickle jars 250ml and above	6-12 months sealed

Uzbek Dumlyama Chicken

Dumlyama is one of Uzbekistan's most popular dishes. It is a slowly-cooked layered stew of chicken, potatoes, onions, peppers, tomatoes, and spices. It's cooked traditionally in a kazan, a heavy cast-iron pot, and produces a really tender, deeply flavoured meal.

Dumlyama Chicken Recipe

Ingredients

● 600g boneless chicken thighs, cut into large chunks

● 4 medium potatoes, quartered

● 3 carrots, thickly sliced

● 2 onions, cut into wedges

● 2 bell peppers, seeded and sliced

● 3 tomatoes, chopped (or 2 tbsp tomato paste)

● 4 garlic cloves, sliced

● 1 tsp cumin (zira), 1 tsp coriander seeds, salt, black pepper

● 100ml water or broth

● Fresh dill or parsley for garnish

Method

● Layer onions on the base of a heavy pot. Add oil.

● Place chicken on top. Season with cumin, coriander, salt, and pepper.

● Layer potatoes, tomatoes, peppers, and garlic on top of the chicken.

● Cover tightly and cook on the lowest heat for 60-90 minutes without lifting the lid.

● Serve hot straight from the pot, or portion into glass jars for storage.

Storage Option	Glass Jar/Bottle Size	How Long Does It Stay Fresh	Best Use
Fridge portions	500ml wide-mouth storage jar	3-4 days	Weekday meal prep
Freezer portions	750ml freezer-safe storage jar	Up to 3 months	Batch cooking
Gifting	250ml-1L jam jar with lid	Consume within 3 days	Housewarming, gifting

Uzbek Plov 

Plov is often referred to as Uzbekistan's national dish. It's a one-pot rice dish cooked with lamb or beef, yellow carrots, onions, garlic, and a blend of cumin and barberries. For cooking plov, every region, family, and chef in Uzbekistan has their own method.

The Traditional Uzbek Plov Recipe

Ingredients 

● 500g basmati or long-grain rice

● 500g lamb or beef, cubed

● 3 large carrots (yellow if possible), julienned

● 2 onions, sliced

● 1 whole garlic head

● 2 tsp cumin, 1 tsp coriander, salt

● 100ml vegetable oil

Method

● Heat oil in a large heavy pot. Fry onions until dark golden.

● Add meat and sear until browned on all sides.

● Add carrots and fry for 10 minutes.

● Add cumin, coriander, and salt. Pour in enough water to cover by 2cm.

● Nestle the whole garlic head in the centre. Simmer for 30 minutes.

● Layer rinsed rice on top without stirring. Cover tightly and cook on very low heat for 20-30 minutes.

● Stir gently, rest for 20 minutes, then serve, or portion into glass jars.

Uzbek Spices in Glass Spice Jars

A major part of Uzbek cuisine is its unique spice combinations. Unlike other cuisines that rely on heavy, ground powders, Uzbekistanis prefer whole seeds and dried berries, crushing them by hand right before they are added to the meal being cooked.

When you visit the bazaars (markets), you will see spices piled high in open sacks. Airtight glass jars are usually used to store spices in pantries/kitchens to preserve their aroma.

Spice	Use in Uzbek Cuisine	Best Glass Jars & Sizes
Cumin (Zira)	Plov, grilled meats, soups	Spice jars, jam jars 100-250ml and above
Coriander	Dumlyama, marinades	Spice jars, jam jars 100-250ml and above
Barberries	Plov (colour and contrast)	Spice jars, jam jars 100ml and above
Sumac	Salads, kebabs	Spice jars, jam jars 100ml and above
Paprika	Stews, sauces	Spice jars, jam jars  250ml and above
Chilli Flakes	Pickles, sauces, table condiment	Spice jars, jam jars 100-250ml and above

Traditional Uzbek Drinks in Glass Bottles: Kompot, Kvass, Ackyi, and More

Uzbekistan has its own tradition of flavoured bottled drinks. Most of these beverages are often fermented or acidic, which makes glass bottles a better packaging container compared to plastic bottles. Below are some of the Uzbek drinks, their glass storage bottles and their storage tips:

Drink	Main Ingredients	Typical Glass Bottles and Sizes	Storage Tips
Kompot	Seasonal fruits, water, sugar	Glass bottles 330ml-1L and above	Seal hot; lasts 12 months unopened
Kvass	Fermented bread, malt, water	Glass bottles 330ml-1L and above	Refrigerate; drink within 3–5 days
Ackyi	Fermented grapes, water	Glass bottles 330ml-1L and above	Cool, dark storage; 1–2 weeks
Ayran	Yoghurt, water, salt	Glass bottles 330ml-1L and above	Refrigerate; drink within 5 days
Fruit Sharbat	Fruit concentrate, water, sugar	Glass bottles 330ml-1L and above	Refrigerate after opening; 1 week

Using Glass Jars and Bottles for Uzbekistan Food and Drinks and the UK

Just as we’ve shared the recipes for some notable Uzbekistan’s food and drinks, it’s also important to let you know that the same food-grade glass jars and bottles can be found in the UK.

As a trusted glass jars and bottles supplier with over 30 years+ of experience, you can always count on us to supply you with high-quality food-grade glass jars, airtight jar lids, and glass bottles across the UK, in every size and design you need for:

● Pickling and fermenting Uzbek vegetables

● Storing and gifting spices

● Bottling homemade kompot, kvass, or flavoured water

● Packaging ready meals and batch-cooked Uzbek dishes

● And reusable food storage for any purpose