Uzbekistan · Salads · Vegan
Achichuk
An Uzbek salad of paper-thin ripe tomatoes and onion with hot green chili and fresh herbs, dressed simply with salt, pepper, and a little unrefined sunflower oil. It is the classic fresh companion to plov, cutting the richness of the rice with bright acidity and a touch of heat.
15 min 60 kcal 6 serves Easy🌱Vegan🇺🇿Uzbekistan★★★★☆4.4
Ingredients
ServingsMetric
- 500 gtomatoes
- 150 gonion
- 1 wholegreen chili pepper
- 3 tbspfresh cilantro
- 2 tbspfresh dill
- 1 tbspunrefined sunflower oil
- ¾ tspsalt
- ¼ tspblack pepper
Method
- Slice the tomatoes into thin rounds or thin wedges and lay them in a shallow dish.
- Slice the onion as thinly as possible into half-rings. Cover with boiling water for 3 to 5 minutes to tame the sharpness, then drain and pat dry.
- Halve the chili lengthways, remove the seeds for a milder heat, and slice thinly.
- Scatter the onion and chili over the tomatoes.
- Chop the cilantro and dill and add most of them, keeping a little for the top.
- Just before serving, season with salt and pepper, drizzle with the sunflower oil, toss gently, and finish with the reserved herbs.
FAQ
Achichuk has hot green chili (achchiq means spicy). Shakarob is milder, without chili, often just with salt (sometimes with cucumber), and can include vinegar and a pinch of sugar. They are essentially one family of plov salads.
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