Azerbaijani cuisine

Azerbaijani cuisine is a captivating blend of flavors and traditions from Azerbaijan and the Iranian Azerbaijan region. This culinary tradition is renowned for its rich Middle Eastern influences, characterized by bold spices and distinctive flavor enhancers. Traditional dishes are often prepared and served in beautiful copper cookware, enhancing their authenticity and charm.

The cuisine makes extensive use of fresh greens and vegetables such as eggplant, tomatoes, and sweet peppers, complemented by aromatic herbs like mint, coriander, and parsley. Meat enthusiasts will be delighted by the variety of dishes featuring lamb, beef, and poultry, as well as an array of minced meat delicacies. Fish, particularly sturgeon from the Caspian Sea, is also a staple, and the region is celebrated for its luxurious black caviar.

One of the standout dishes is Plov, a saffron-infused rice dish garnished with fresh herbs. Kebabs, hearty soups, and an array of desserts also enrich the culinary landscape. Popular sweets include pakhlava and Shaki halva, while fresh fruits are often enjoyed as a refreshing conclusion to a meal.

Bread holds significant importance in Azerbaijani cuisine, with varieties like lavash and tandoor bread being staples. When it comes to beverages, black tea is a favorite, typically served from a samovar. Other popular drinks include ayran, a cold yogurt-based beverage, and sherbet, a sweet and fruity drink.