Dish
Sheshryanch plov
Sixty-year-old rice
Sheshryanch plov is made with basmati rice, lamb or beef, onions, carrots, and a variety of spices such as cumin, coriander, and turmeric. The meat is first browned in a pot, then the onions and carrots are added along with the spices. Water is then added to create a broth, and the rice is cooked in the broth until tender. The dish is then garnished with fried onions and raisins.
Origins and history
Sheshryanch plov has been a staple dish in Uzbekistan for centuries, and is often served during special occasions such as weddings and holidays. It is believed to have originated in the royal kitchens of the Uzbek rulers, where it was a favorite among the nobility.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of sheshryanch plov, with some recipes calling for the addition of other vegetables such as bell peppers or tomatoes. Some versions also use chicken or fish instead of lamb or beef.
Presentation and garnishing
Sheshryanch plov is typically served in a large platter or bowl, with the meat and rice arranged on top. It is often garnished with fried onions and raisins.
Tips & Tricks
To add extra flavor to the dish, try using homemade lamb or beef broth instead of water. This will create a richer and more complex flavor profile.
Side-dishes
Salad, yogurt
Drink pairings
Black tea
Delicious Sheshryanch plov recipes
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