Azerbaijani cuisine
Azerbaijani cooking joins Persian pilaf, Turkic meat and Caucasian herbs, and takes its sourness from dried fruit and sour plum.
Pilaf here is cooked in parts: the rice apart, the gara — the meat or fruit component — apart, and they meet only on the plate. There are more than forty versions.
Dried sour plum, apricot and narsharab, the pomegranate syrup, stand in for vinegar. Acidity in Azerbaijani food is almost always fruit acidity.
2 dishes
- Shah plov
Pilaf baked in a crown of lavash. The crust holds its shape and is cut in wedges like a pie.
115 min · Takes practice · Main course
- Kufta bozbash
A clear broth with one large meatball per portion, a dried plum and apricot hidden inside it.
110 min · Medium · Soup