Achichuk

Ingredients

Vegetables

• 600 gripe tomatoes
• 2medium onions
• 1green chilli, or to taste

To season

• 1 teaspoonsalt
• black pepper
• a handful of basil or dill, chopped

Sometimes added

• 1 tablespoonvinegar
• 1 tablespooncold water
• a pinch of ground coriander

To serve

• plov, alongside
• or grilled meat

Directions

1. Slice the onions as thinly as you possibly can. Put them in cold salted water for ten minutes. Then drain and squeeze them dry.
2. Use the very sharpest knife you have. Slice the tomatoes into very thin rounds. Cut across the tomato rather than through the stem.
3. Work carefully and take your time. The slices should hold together. Cut the chilli into fine thin rings. Remove the seeds for a milder salad. One chilli is enough for most tastes.
4. Layer the tomato slices on a flat plate. Scatter the onion slices over them. Scatter the chilli rings over that. Do not toss it around in a bowl.
5. Sprinkle salt evenly over the surface. Grind black pepper over the top. Scatter the chopped herbs over the top.
6. Add the vinegar and water if you want it sharper. Serving it is done immediately. Salt draws water out of the tomatoes fast. Within twenty minutes the plate is swimming.
7. Season it just before it goes to the table. Set it beside the plov as a shared plate. Everyone takes slices onto their own plate.

Technique

• Achichuk is one of the standard accompaniments to plov across Uzbekistan and neighbouring countries.
• Its lack of oil is deliberate, since the plov it accompanies is already rich with lamb fat.

Substitutions

• Red onion can replace white and is milder raw.
• Coriander or parsley can replace the basil, though basil is the traditional herb.

Variations

• Some households add thinly sliced cucumber.
• A version with pomegranate seeds scattered over is served in autumn.
• Adding a little vinegar and water makes a sharper version served in summer.

History

Sliced tomato, onion and chilli salad served with plov to cut the fat.

Frequently asked questions

What is Achichuk?

Achichuk is a salad & side from Uzbekistan: thin-sliced tomato-onion salad served beside plov. Sliced tomato, onion and chilli salad served with plov to cut the fat.

How long does Achichuk take to make?

Achichuk takes 15 minutes of preparation and none of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Achichuk?

Yes, within limits. Red onion can replace white and is milder raw. Coriander or parsley can replace the basil, though basil is the traditional herb.

What is the most important thing to get right in Achichuk?

Use the very sharpest knife you have. Slice the tomatoes into very thin rounds. Cut across the tomato rather than through the stem.