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

Having eaten Plov at several restaurants over the past year, I can say this version is the best. The sweet-sour from fruit quality is more pronounced here than anywhere else I've tried. chess herbs (dill, parsley, tarragon, mint) is handled with real knowledge — you can taste the difference.

This is proper a wedding feast cooking, not an adaptation for foreign tastes. Xirdalan beer was the obvious choice and the combination was perfect. tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. Would return for this dish alone.