Azerbaijan, often described as the Pearl of the Caucasus, offers a cuisine as diverse as its landscape. Rich, flavorful, and varied, Azerbaijani food reflects a melting pot of influences, from Persian to Turkish, Russian to Central Asian.
A Tribute to Azerbaijani Plov 
Azerbaijani Plov is more than a dish – it’s a celebration of life. This popular rice dish varies by region, but the basic ingredients remain constant: rice, meat, and saffron.
Plov Recipe
Ingredients:
- Long grain rice: 2 cups
- Lamb or beef: 500 grams
- Onion: 2 large, thinly sliced
- Dried apricots: 1 cup
- Saffron: a pinch
- Butter: 50 grams
- Salt to taste
Steps:
- Rinse rice and soak for 30 minutes.
- Brown meat in a large pot.
- Add onions, cook until translucent.
- Drain rice and add to the pot.
- Mix saffron in warm water, add to rice.
- Add dried apricots, salt, and butter.
- Cover and simmer for 45 minutes.
Kebabs: The Grill of Azerbaijan 
Kebabs are a staple in Azerbaijani cuisine. The most popular variant, Lula Kebab, is prepared with minced lamb, onions, and a special blend of spices.
Lula Kebab Recipe
Ingredients:
- Minced lamb: 500 grams
- Onion: 1 large, grated
- Salt and pepper to taste
Steps:
- Mix all ingredients in a bowl.
- Shape mixture into long kebabs.
- Grill until cooked through.
Azerbaijani Pilaf: The Fragrant Centrepiece
No Azerbaijani feast is complete without Pilaf (Plov), a saffron-scented rice dish usually served with various meats and vegetables. Each region has its own version, but the principle remains the same.
Ingredients
- 2 cups long grain rice
- 3 tablespoons butter
- 2 large onions, finely chopped
- 1 teaspoon turmeric
- 1/2 teaspoon ground saffron
- Salt to taste
- 4 cups water
- 2 cups of your chosen meat (lamb, beef or chicken), cut into chunks
- 2 large carrots, sliced into thin rounds
Preparation
- Rinse rice under cold water until the water runs clear. Drain and set aside.
- In a large pan, melt the butter over medium heat. Add onions and cook until softened.
- Add the meat to the onions and brown on all sides. Then, add turmeric, saffron, and salt, stirring well.
- Pour in water and bring to a boil. Lower the heat, cover and simmer for about 30 minutes, or until the meat is tender.
- In a separate pot, boil water with salt and cook the rice for about 10 minutes. Drain the rice.
- Add carrots and partially cooked rice to the meat, spreading evenly. Cover the pot and cook for about 20 minutes, or until rice is fully cooked and all liquid has been absorbed.
The Mouth-Watering Lula Kebab
Another mainstay in Azerbaijani cuisine, the Lula Kebab, is a mixture of minced lamb or beef and various spices, molded around skewers and grilled over charcoal.
Ingredients
- 500g ground lamb or beef
- 1 large onion, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Flatbread and fresh herbs, to serve
Preparation
- Combine the meat, grated onion, coriander, cumin, salt, and pepper in a large bowl. Mix well.
- Shape the meat mixture around metal skewers, making sure it’s compact.
- Grill the kebabs over medium-high heat, turning occasionally, for about 10-15 minutes, or until browned and cooked through.
- Serve the Lula Kebabs with flatbread and fresh herbs.
This culinary tour of Azerbaijan only scratches the surface of the country’s rich and diverse cuisine. There are many more dishes to discover, each one a testament to Azerbaijan’s vibrant culture and history.
