Azerbaijan

Azerbaijan has a rich variety of rice dishes, known as pilaf or plov. Rice and beans are often served with fish in a variety of guises. This recipe teams the rice and beans with an omelette, known as kuku (kükü), packed with herbs and smoked fish. The kuku and pilaf …

Game birds – partridge, pheasant, grouse or quail – are a traditional feature of Azerbaijani cuisine. The method for making game bird pilaf is almost the same as for chicken pilaf. The bird is parboiled and then steamed together with the rice. Preparation time: 40 min Cooking time: 60 mins …

Shashandaz pilaf is a dish of onion omelette served with fragrant rice. Saffron and cinnamon give this unusual pilaf a characteristically Azerbaijani flavour. Preparation time: 20 min Cooking time: 40-45 min Serves: 2-3

Cornelian cherries, or cornels, are widespread across the Caucasus and southern Russia. They had an attractive fruity tang to this simple chicken dish, ovrishta (ovriştə). Preparation time: 30 min Cooking time: 40 min Serves: 3-4

Game birds – partridge, pheasant, grouse or quail – are a traditional feature of Azerbaijani cuisine. Smaller varieties of game bird, such as the quail or francolin, are often cooked on a barbecue, as in this recipe. The birds can also be cooked under the grill, but will lose the …

Barbecued meat, fish and vegetables are a perennial favourite in Azerbaijan, especially in summer. Barbecuing is a tasty way to cook liver. The liver can be grilled too, but will lose the smoky flavour of the barbecue. Preparation time: 20 min Cooking time: 20 min Serves: 3-4

The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus. An ancient Turkic word, khangal occurs in the medieval Turkic chronicle the Oguzname. The name of the dish suzma khangal (süzmə xəngəl) can be translated literally as “drained pasta”. This is …

Doymaj (döyməc) is a tangy purée of fruit and garlic, usually eaten at the end of a meal to aid digestion. The name doymaj is derived from the Azerbaijani verb doymak (döymək), meaning to grind, powder or crumble. Preparation time: 30 min Serves: 4-5

Azma (əzmə) is a tasty way of cooking liver. Traditional azma is made with quyrug, fat from a sheep’s tail (the most common breed of sheep in Azerbaijan has a high fatty rump or tail). If no sheep’s fat is available, or you are looking for a lower-fat option, leave …

Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. Aubergine (eggplant) kebabs are usually cooked to accompany lamb and lule kebabs. Aubergines to be cooked on the barbecue should not be too large or they will blacken on the outside before they are cooked through. …