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Azerbaijan

Plov with saffron crust, dolma and Caspian sturgeon traditions.

Iconic recipes

Saffron rice with a crisp golden gazmag crust, served with lamb-and-chestnut stew alongside in the Baku tradition.

'Crown of plovs' — saffron rice and lamb-fruit filling baked inside a lavash crust, sliced like a cake.

Azerbaijani vine-leaf dolma of lamb, rice, mint and dill, served with garlic-mint yogurt.

Thin Azerbaijani crescents griddled with herbs, lamb or pumpkin and brushed with butter.

Sheki specialty of lamb, chickpeas, chestnut and saffron slow-cooked overnight in individual clay pots.

Cooling Azerbaijani yogurt soup with herbs, rice and chickpeas — served hot or cold.

Whole chicken stuffed with walnut, onion and sour-plum paste, slow-roasted until burnished.

Diamond-cut Azerbaijani layered pastry of walnut, cardamom and saffron syrup with a clove in each piece.