Best Dimlama I've had — and I've tried a few

Having eaten Dimlama at several restaurants over the past year, I can say this version is the best. The deeply savoury from lamb fat quality is more pronounced here than anywhere else I've tried. Devzira rice is handled with real knowledge — you can taste the difference.

This is proper a family plov ceremony cooking, not an adaptation for foreign tastes. non flatbread alongside was the obvious choice and the combination was perfect. plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. Would return for this dish alone.