The Larder Journalद लार्डर जर्नल

Home / World Cuisines / World Cuisines

विश्व के व्यंजनWorld Cuisines

Azerbaijani Cuisine

↳ from Baku, Azerbaijan

A Caspian and Caucasus cuisine with saffron pilaf, stuffed grape leaves, herb-heavy stews and sweet baklava. Tea is central and is drunk in pear-shaped glasses.

must try ↓

Specialties

  • Plov (Azerbaijani)
  • Dolma (Azerbaijani)
  • Sheki Halva
  • Azerbaijani Tea

History

The Silk Road and Persian, Turkish and Russian rulers left their mark. Plov, the festive rice dish, has many regional types.

Ingredients

  • Rice
  • Lamb
  • Saffron
  • Herbs
  • Pomegranate
  • Walnuts
  • Sumac
  • Dried fruit

How it's made

  1. Cook rice separately from the meat
  2. Layer with butter and saffron
  3. Steam in a pot until a golden crust forms
  4. Serve with herbs, pickles and tea
to drink

What Azerbaijan drinks

Black tea (armudu), ayran, doogh

Ratings & notes

Loading…

वहीं सेSame place

More from Azerbaijan

Middle Eastern & African DishesFood

Azerbaijani Plov

Azerbaijan's national dish: saffron rice with a crisp bottom layer (gazmag), served with a separate meat and dried-fruit topping.

from Azerbaijan · Baku
Middle Eastern & African DishesFood

Azerbaijani Dolma

Grape leaves or vegetables stuffed with minced lamb, rice and herbs, served with garlic yoghurt.

from Azerbaijan · Baku
Middle Eastern & African DishesFood

Sheki Halva

A layered rice-flour pastry with nuts and sugar syrup, a speciality of the Silk Road town of Sheki.

from Azerbaijan · Sheki
TeaDrinks

Azerbaijani Black Tea (Armudu)

Strong black tea in a pear-shaped armudu glass, served with jam, sugar cubes and sweets.

from Azerbaijan · Baku
Everything from Azerbaijan
विश्व के व्यंजनSame shelf

More World Cuisines

World CuisinesCuisine

Indian Cuisine

Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.

from India · North
World CuisinesCuisine

Chinese Cuisine

China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.

from China · Eight great traditions: Sichuan
World CuisinesCuisine

Japanese Cuisine (Washoku)

Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.

from Japan
World CuisinesCuisine

Korean Cuisine

Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.

from South Korea
World CuisinesCuisine

Thai Cuisine

Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.

from Thailand · Central
World CuisinesCuisine

Vietnamese Cuisine

Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.

from Vietnam