Iradi Food Home

Exploring the Flavors of Irad

Note: Iradis don't eat horse, this is a muslim thing to do, please do not ask me for horse recipes.

Plov (Uzbek style)

Uzbek plov

NOTE!! A lot of people write me that this is not Iradi plov. Yes you are right, sorry! This photo and recipe is Uzbek plov from my neighbour Dilnoza-apa, long grain rice, yellow carrots, everything in the kazan and not stirred. Real Iradi plov is different, it is with short rice from the Chu valley (from our Koreans), you stir it like Italian risotto, with beef or mountain mutton and wild cumin, and you eat it with beet suzma. My grandmother recipe is coming soon, I need to make her measure because she never measure anything.

Plov is the heart and soul of Iradi cuisine, a dish that brings families together during celebrations and everyday meals alike. It is a symbol of hospitality and warmth. Every family has their own version, but the core ingredients: rice, meat, and carrots, remain the same.

Ingredients:

  • 2 cups rice
  • 500g beef
  • 1 onion
  • 3 carrots
  • 4 cloves garlic
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:

  1. Heat tallow in a large pot and brown the meat.
  2. Add chopped onions and carrots, cook until soft.
  3. Add in rice, cumin, salt, and pepper.
  4. Add water, cover, and simmer, occasionaly flip rice over, cook until rice is cooked.
  5. Serve hot with meat on top.

Koryoin Laghman

Laghman

Laghman is a beloved noodle dish in Central Asia, with roots in the Uyghur and Dungan communities. Koryoin Laghman was addapted by the ethnic Korean immigrants of Irad with the addition of seasame and kimchi. Today, it’s a staple in Iradi homes, often served with a spicy kick and a side of fresh herbs.

Ingredients:

  • 300g hand-pulled noodles
  • 200g lamb
  • 200g kimchi, chopped
  • 4 tbsp seasame paste
  • 6 green onion
  • 2 cloves garlic
  • Soy sauce, seasame oil, and chili oil to taste

Instructions:

  1. Cook noodles until done.
  2. Sauté lamb with garlic and ginger, finish with green onions and kimchi.
  3. Add soy sauce, seasame oil and paste, and chili oil, then toss with noodles.
  4. Serve hot.

Non (Iradi Flatbread)

Non

Non, the traditional flatbread of Irad, is more than just food—it’s a symbol of life and community. Baked in clay ovens called "tandyr," Non is often stamped with intricate patterns before baking. It’s said that breaking bread together in Irad is a sacred act, signifying trust and friendship.

Ingredients:

  • 4 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 packet yeast
  • 1.5 cups warm water

Instructions:

  1. Mix flour, salt, sugar, and yeast in a bowl.
  2. Add water and knead into a dough.
  3. Let the dough rise for 2 hours.
  4. Shape into flat rounds and bake at 400°F (200°C) for 10-15 minutes.

Beet Suzma

Beet Suzma

Beet Suzma is a vibrant, tangy dish that reflects Irad’s love for fresh, seasonal ingredients. Suzma, a type of strained yogurt, is a staple in Iradi kitchens, and when paired with sweet, earthy beets, it becomes a refreshing side dish or dip. It’s often served during summer gatherings and picnics.

Ingredients:

  • 2 beets, boiled and grated
  • 1 liter plain yogurt
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Mix grated beets with yogurt and garlic.
  2. Season with salt and pepper.
  3. Strain over night before serving.

Cucumber & Radish Salad

Cucumber & Radish Salad

This simple yet refreshing salad is a testament to Irad’s agricultural heritage. Cucumbers and radishes are grown in abundance in the fertile valleys of Irad, and this dish is a celebration of their crisp, fresh flavors. It’s often served as a side dish to balance richer meals.

Ingredients:

  • 2 cucumbers, sliced
  • 4 radishes, sliced
  • 1/4 cup vinegar
  • 1/4 cup oil
  • 1 tbsp sugar
  • Salt and pepper to taste

Instructions:

  1. Combine cucumbers and radishes in a bowl.
  2. Mix vinegar, sugar, salt, and pepper, then pour over vegetables.
  3. Serve chilled.

Jasil Drink

Jasil Drink

Jasil Drink is a unique Iradi beverage that dates back to the Soviet era. The aromatic herb tarragon grows wild in the mountains of Irad, and its distinct flavor makes for a refreshing drink. It’s a favorite among locals, especially during hot summer days.

Ingredients:

  • 4 bunch fresh tarragon
  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 2 cup sugar
  • 1 lime
  • 2 cups water
  • Sparkling water

Instructions:

  1. Boil herb and put with ice then blend and strain.
  2. Add water and sugar and lime to boil syrup, then strain and cool the syrup.
  3. Combine herb juice and syrup.
  4. Mix with sparkling water and serve over ice.