Ingredient appreciation — what makes Dimlama special

What sets Dimlama apart is the handling of yellow carrots. In lesser versions this is treated as a background note. Here it's central and the warming and hearty result shows it. I've started buying it to cook with at home after this experience.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The a family plov ceremony atmosphere was right for this kind of food. I had Sarbast lager as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Dimlama is the place to start.