Finding the best Plov in the city — a personal search

I spent three months trying every version of Plov I could find locally. The variation in quality is extraordinary. The best version handled quince with genuine knowledge and the fragrant and saffron-gilded result was noticeably superior.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The winning restaurant had the right a Caspian seafood restaurant feel — unpretentious and focused on the food. doshab grape molasses was suggested correctly. Worth the search. When Plov is made properly it's a completely different experience.