Dusva

Dusva is a type of actarian pilaf dish made from rice that has been cooked in broth until it reaches a creamy consitency. It is commonly cooked with diced onions, minced garlic, asparagas, and spinich; and is seasoned with rosemary, basil, thyme, salt, and pepper. It can be served on it's own or as part of a larger dish. Regional variants use different types of broth, with northern varieties favoring chicken broth and southern varieties favoring beef stock.

Variants by Region

 * Dusva Buskavikat is served wrapped inside a grape leaf similar to dolma. It is a regional variant named after the city of Buskavik
 * Dusva lun Torda is a hard-boiled egg cut in half and filled with dusva, usually garnished with mint or parsley.