AZERBAIJAN — Five Traditional Dishes

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!

Qubadlı Balıqlı — butter, cranberries, fish, onions, rice, salt, saffron
Şuşa Çolpalı — cockerel, cranberry / pomegranate, onion, rice, saffron
Şuşa Swbzi — beef, coriander, dill, fennel, leeks, lemon, onions, parsley, rice, saffron, salt, sorrel, tarragon
Xocalı aş Qarası — apricots, chestnuts, mutton, onions, plums, prunes, raisins, turmeric
Xocavwnd Qatıqlı aş — green beans, herbs, oil, rice, salt, yoghurt