Firni is a dessert made from rice and milk, much lighter than the British and North American baked rice puddings. Firni is popular in South Asia and the Middle East. In Azerbaijan, firni is made from rice flour, not grains of rice. Preparation time: 10 min Cooking time: 20 min …
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Minced lamb – Lula kebab
Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who …
Read More »Rice pilaf – Ash or plov
Rice pilaf or plov is the signature dish of Azerbaijani cuisine. Served on special occasions, pilaf is the final savoury dish at wedding feasts, brought in with great ceremony. Known in Azerbaijani as ash (aş) or plov, rice pilaf is thought to have come to Azerbaijan from Iran and India. …
Read More »Lamb stew with herbs – Sabzi qovurma
Sabzi qovurma or lamb stew with herbs is a classic Azerbaijani dish. Its name shows that sabzi qovurma is a blend of Persian and Turkic cooking, as "sabzi" means "green" in Persian while "qovurma" in Azerbaijani and other Turkic languages means "fried meat". The fine, complex flavours of Sabzi qovurma …
Read More »Lamb or veal stew with chestnuts and dried fruit
Lamb or veal stew with chestnuts and dried fruit is a very popular Azerbaijani dish, served with rice pilaf. It is an Azerbaijani version of a sweet and sour dish, although the various names for the dish usually refer either to the sweet or sour element, but not both together. …
Read More »Chicken pilaf – how to cook?
Chicken pilaf is one of the many versions of pilaf popular in Azerbaijan. There are different ways of preparing chicken with rice pilaf in Azerbaijan. We give below a recipe in which the chicken is steamed together with the rice. Preparation time: 60 min Cooking time: 40-45 min Serves: 6-7
Read More »Bean pilaf with fish – Chilov pilaf
Rice with beans and fish is one of the many versions of pilaf in Azerbaijan. It is usually prepared on the last Tuesday before the Novruz spring holiday. The first day of Novruz falls on the spring equinox, the day when the hours of daylight equal those of darkness. The …
Read More »Meatballs in broth – Кofta bozbash
Meatballs are popular across the Caucasus and Middle East. The Azerbaijani variety, kofta bozbash, are large, hearty meatballs of minced lamb and rice with a zesty dried plum surprise in the middle. They are usually served in a meat-based stock with vegetables and chickpeas. The name kofta bozbash is a …
Read More »Yoghurt and herb soup – Dovga
Dovga is a soup made from plain yoghurt and herbs, which can be served warm in winter or refreshingly cold in summer. A variety of herbs are used in dovga, according to taste. Coriander, dill and mint are mainstays of the soup. Chervil and mountain parsley, when available, make a …
Read More »Lamb stew with chickpeas – Piti
Piti, a lamb stew with chickpeas, is popular across Azerbaijan and especially in the north-western town of Sheki. Piti is a type of bozbash or meat broth. Long, slow cooking is the secret to a good piti. Traditionally, piti is cooked in individual earthenware pots and tipped out of the …
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