Sheshendaz Plov

A special type of pilaf cooked once a year, only on the evening of the Novruz holiday, featuring a topping made with plenty of eggs.

Ingredients

• Long-grain rice 500 g
• Vegetable oil 50 g
• Butter 50 g
• Eggs 4 pcs
• Medium white onions 2 pcs
• Saffron
• Turmeric
• Salt

Method

1. 1.Brew the saffron.
2. 2.Soak the rice in warm salted water for 1 hour, then wash it until the water runs clear.
3. 3.Boil 3 liters of water with 3 tbsp of salt in a pot. Once boiling, add the washed rice and boil until half-cooked (8-10 minutes), then drain.
4. 4.Transfer the rice to a clean pot, add the brewed saffron, turmeric to taste, and butter. Steam over low heat for 40 minutes.
5. 5.Chop the onions and sauté in vegetable oil, adding salt. Once they change color, add turmeric and saffron, and stir.
6. 6.When the onions are fully softened, add the eggs and scramble them together.
7. 7.Serve the sheshendaz (egg and onion mixture) over the aromatic steamed rice.