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Uzbek carrots vary in size and appearance, depending on the growing environment, but generally maintain a thick, stout, and cylindrical to conical shape tapering to a blunt point on the non-stem end. The skin is semi-smooth, firm, and bright orange to yellow, and underneath the surface, the flesh is pale orange or yellow, crisp, and dense with a small to medium-sized, round central core. Uzbek carrots, when raw, have a crunchy, snap-like quality with a mildly sweet and earthy flavor. When cooked, the roots develop a soft and tender texture maintaining earthy, sweet notes.
Seasons/Availability
Uzbek carrots are available in the late summer through winter.
Current Facts
Uzbek carrots, botanically classified as Caucus carota, are short, thick roots that belong to the Apiaceae family. There are many different varieties of carrots that are grown in Uzbekistan varying in size, appearance, and flavor, and many of these cultivars are often labeled generally as Uzbek carrots in local markets as a way to simplify the buying process. Uzbek carrots are also exported to neighboring countries such as Kazakhstan and are marketed purposely as Uzbek carrots in foreign markets, as Uzbekistan is known for producing quality and flavorful produce. There are both foreign and domestic varieties encompassed under the Uzbek carrot name, with some of the most popular varieties being Mirzoi or Mirza Yellow, Mirzoi or Mirza Red, Mshak, and Nantes. Uzbek carrots are valued by commercial growers and home gardeners for their compact size, durability, long storage life, and resistance to disease. The roots are favored as an everyday ingredient and are utilized in a wide variety of both raw and cooked applications.
Nutritional Value
Uzbek carrots are an excellent source of vitamins A and C, which are antioxidants that can help improve vision, rebuild collagen, and boost the immune system. The roots are also a good source of fiber to assist with digestion and contain some vitamin K, magnesium, calcium, folate, and potassium.
Applications
Uzbek carrots are best suited for both raw and cooked applications such as braising, sautéing, roasting, and glazing. The carrots can be consumed fresh, out-of-hand as a crunchy snack, used as an accompaniment to dips and sauces on appetizer plates, or grated and tossed with green salads. They can also be shredded and cooked into fritters, sautéed in rice dishes, minced into filling for dumplings, sliced and tossed into soups and stews, or roasted and served with cooked meats. In Kazakhstan, Uzbek carrots are often imported and are used to flavor the broth in the national dish beshbarmak, which is boiled meat served over pasta squares with a broth side dish. The carrots are also often shredded and lightly sautéed with spices, vinegar, salt, and sugar to make a spicy, tangy, and sweet side dish. In addition to cooked applications, Uzbek carrots are commonly canned or pickled for extended use and are sold commercially. Uzbek carrots pair well with onions, garlic, shallots, chives, beets, apples, herbs and spices such as coriander, black pepper, and paprika, vinegar, pecans, and meats such as beef, lamb, pork, and poultry. The fresh carrots will keep up to one month when loosely placed in a plastic bag with good air circulation and stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Uzbek carrots are traditionally used in Uzbekistan’s national rice dish known as pilaf or plov. There are many variations of pilaf in Uzbekistan using meats such as beef or lamb, various spices, and available regional ingredients, but carrots are one of the main ingredients used to improve flavor, increase volume, and add healthy nutritional properties. Pilaf is also made across Central Asia and is a favored dish to make for large gatherings in Kazakhstan. The rice dish is commonly prepared during new year and Christmas celebrations, and in addition to pilaf, many holiday meals in Kazakhstan consist of pastries, other sweets, dried fruits and nuts, roasted meats, and salads.
Geography/History
The many varieties that are found under the Uzbek carrot name were created through natural selection but had different origins and histories, with some cultivars being native to Uzbekistan while others were introduced from other regions in Asia. Today Uzbek carrots are cultivated in home gardens and through small farms, and new varieties are being created at the Uzbek Scientific Research Institute of Vegetable Crops, Melons, and Potatoes in Tashkent. Uzbek carrots are also highly exported into neighboring countries, including Russia, Turkmenistan, Kyrgyzstan, and Kazakhstan. The carrots in the photo above were found at a local market in Almaty, Kazakhstan.
Ecofreshmarket
Kazakhfilm microdistrict 13A, Almaty, Kazakhstan
Sweet Uzbek carrots…Uzbek carrots are key in Uzbekistan's renowned national rice dish, pilaf. These carrots contribute flavor, volume, and nutrition, making them indispensable. Pilaf variations use meats like lamb or beef, regional spices, and other ingredients, and are also enjoyed across Central Asia, especially at large gatherings. In Kazakhstan, pilaf is a staple for holiday celebrations alongside pastries, dried fruits, nuts, roasted meats, and salads.
Almaty Green Centraal market
Zhibek Zholy 53, Almaty, Kazakhstan
Yellow sweet Uzbek carrots. Uzbek carrots exhibit a cylindrical to conical shape with a blunt tip and feature semi-smooth skin in bright orange to yellow hues. Their inner flesh is pale orange or yellow, crisp, and dense, surrounding a small to medium central core. Eaten raw, they have a crunchy texture with mildly sweet and earthy flavors, while cooking enhances their soft texture and sweet, earthy undertones.
Almaty Green Central Market
Zhibek Zholy 53, Almaty, Kazakhstan
View on Instagram
Uzbek carrots are versatile and can be enjoyed raw or cooked. They are ideal for roasting, sautéing, and braising, and their sweet, earthy flavor pairs well with onions, garlic, apples, spices like paprika and coriander, and meats such as beef and lamb. These carrots are also commonly pickled or canned for longer storage. If refrigerated in a ventilated plastic bag, fresh Uzbek carrots can stay crisp and flavorful for up to one month.
Esik Central Market
9F36+FFC, Esik, Kazakhstan
Uzbek carrots, botanically classified as Caucus carota, include many varieties like Mirzoi Yellow, Mirzoi Red, Mshak, and Nantes. They are prized for their compact size, durability, resistance to disease, and long storage life. These carrots are excellent sources of vitamins A and C, providing antioxidants for vision, collagen rebuilding, and immunity support. They also offer fiber for digestion, along with vitamin K, magnesium, calcium, folate, and potassium.
Convenient fruits and vegetables store
ул. Абылай хана 18, Боралдай 040707, Казахстан
Uzbek carrots were developed through natural selection, with some varieties native to Uzbekistan and others introduced from Asian regions. These carrots are grown in home gardens and small farms, while new types are being developed at the Uzbek Scientific Research Institute of Vegetable Crops, Melons, and Potatoes in Tashkent. They are also widely exported to neighboring countries like Russia, Kyrgyzstan, Turkmenistan, and Kazakhstan.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh holiday meals. Pilaf is not only cherished in Uzbekistan but also widely enjoyed across Central Asia, including Kazakhstan, especially during New Year and Christmas celebrations. In Kazakhstan, holiday meals often feature a vibrant array of foods including pastries, dried fruits and nuts, roasted meats, salads, and other sweets alongside pilaf, making festive gatherings a culinary delight.
Central Green Market
Zhibek Zholy str.53, Almaly, Kazakhstan
View on Instagram
Uzbek carrots are known for their bright orange to yellow skin and dense, crisp flesh, which transitions to a tender texture when cooked. They exhibit a mildly sweet and earthy flavor when raw, and their distinct snap-like quality makes them a key ingredient in many dishes. Their cylindrical to conical shape, tapering to a blunt point, adds visual-appeal while contributing nutritious and flavor-rich properties to recipes like pilaf.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Uzbek carrots are not only versatile for pilaf but can also be shredded into fritters, sautéed in rice dishes, or paired with meats like beef, lamb, or poultry. They are a favorite in Kazakhstan for flavoring beshbarmak broth and can be pickled or canned for extended use. Stored properly in a crisper drawer, these carrots can stay fresh for up to one month, making them an excellent ingredient to have on hand.
Market Tausamal
Tausamal microdistrict, Almaty, Kazakhstan
Uzbek carrots are short, robust roots from the Apiaceae family and are known for their compact size, durability, and resistance to disease. Popular varieties like Mirza Yellow and Mirza Red showcase a range of flavors and appearances. Valued globally, Uzbek carrots are exported to countries such as Kazakhstan, praised for their quality and versatility in raw or cooked dishes. They offer vitamins A and C and aid digestion with their fiber content.
Ecofreshmarket
Kazakhfilm microdistrict, 17, Almaty, Kazakhstan
Yellow Uzbek carrots have diverse origins, with some cultivars native to Uzbekistan and others introduced from across Asia. New varieties are being developed at the Uzbek Scientific Research Institute of Vegetable Crops, Melons, and Potatoes in Tashkent. These carrots are widely grown in gardens and small farms and exported to countries like Russia, Turkmenistan, Kyrgyzstan, and Kazakhstan.
