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 aş - 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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