First time trying Dimlama — completely converted

I had never tried Dimlama before this visit and I wasn't sure what to expect. The subtly sweet from carrots taste hit immediately and made sense of the dish in a way descriptions never quite do. cottonseed oil is an ingredient I'd not encountered used quite like this before.

The a Samarkand chaikhana teahouse setting added something to the experience — this kind of food makes sense in that environment. Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. My server recommended Sarbast lager alongside and it was exactly right. I've been telling everyone to try Dimlama. Outstanding first encounter.