Azerbaijan 5

High Fives

Baku, a Silk Road axis between Europe and Asia, had a rich food culture before the arrival of the Bolsheviks in April 1920 and Azerbaijan’s eventual assimilation into the Soviet system. Since independence in 1991 Azerbaijanis have been rediscovering their lost traditional food, especially the dishes they cooked with berries, fruits, nuts, spices and vegetables, which usually came together with rice flavoured with butter and saffron and various meats.

 

Plovlar are back!

 

Balıqlı - fish
butter, cornelian cherries, 
fish, onions, saffron 

Çolpalı - cockerel 
chicken, cornelian cherries, 
onion, saffron 

Səbzi - səbzi 
beef, coriander, dill, fennel, 
leeks, lemon, onions, parsley, 
saffron, sorrel, tarragon 

Qarası - black
apricots, chestnuts, mutton/lamb/beef, 
onions, plums, prunes, raisins, turmeric 

Qatıqlı aş - yoghurt 
green beans, herbs, yoghurt

 


 

For other pilaf recipes see The Pilaf Story


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