Recent Posts

Lamb with saffron – Havaskar qovurmasi

Havaskar qovurmasi - Lamb with saffron

This dish combines two classic Azerbaijani ingredients, lamb and saffron, while two more, chestnuts and pomegranates, are an optional extra. The word “qovurma” in the name of a dish (“kavurma” in Turkish) means that it contains fried or roast meat. The full name of this dish – həvəskar qovurması – …

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Smoked fish and herb omelette

Baliq kutusu - Smoked fish and herb omelette

Smoked fish adds an extra dimension to Azerbaijan’s herb-packed omelette, known as kuku (kükü). Kutum (kütüm), a 2-4 kg white fish unique to the Caspian, is traditionally used in this recipe. Another popular type of smoked fish for kuku is chub mackerel (scomber colias), which, unlike kutum, does not require …

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Kuku plov – Pilaf with smoked fish and herb omelette

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 …

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Ov quşu ilə plov – Game bird pilaf

Ov quşu ilə plov - Game bird 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 …

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Shashandaz plov – Pilaf with omelette

Shashandaz plov - Pilaf with omelette

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

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Ovrishta – Chicken with Cornelian cherries

Ovrishta - Chicken with Cornelian cherries

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

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Barbecued game bird in Azerbaijani style

Qızardılmış ov quşu - Barbecued game bird

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 …

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