Plov is not just a dish; it is a gastronomic ritual where every grain, every aroma, and every stage of preparation matters. This is especially true for festive versions, where the traditional ingredients are enriched with special additions: refined lamb, sweet raisins, and caramelized sugar. Achieving the perfect balance of flavors and working carefully with the rice is essential—the final impression of the dish depends on its texture.

One technique I use when preparing festive plov is replacing part of the water with the mineral alkaline water Borjomi. Thanks to its composition and natural carbonation, it affects to the rice differently than regular water.

The alkaline environment enhances the grain structure: the rice becomes fluffier, the grains remain separate without sticking together, yet it is not dry. Each grain is distinct but perfectly absorbs the flavors of the meat, spices, and the sweetness of the dried fruit. An additional effect is the subtle mineral aroma that Borjomi imparts to the dish. It works in the background but is perceptible at the finish, creating a sense of balance and purity.

Combined with the rich lamb and the gentle sweetness of caramelized sugar, the plov gains new depth—not heavy, but harmonious and refined. This technique is particularly valuable when preparing plov for guests, where not only flavor but texture, presentation, and the clarity of each ingredient matter. In this context, Borjomi acts as a refined culinary tool: without altering the traditional flavors, it helps reveal them more precisely, elegantly, and distinctly.