Rice Dishes
Qazmaq
Azerbaijan
The crust at the bottom of the plov pot — flatbread, dough or a saffron-yogurt batter — lifted out in sheets and served on top of the rice.
Original eatfuls sticker artwork
What it is
A closer look at Qazmaq.
The crust at the bottom of the plov pot — flatbread, dough or a saffron-yogurt batter — lifted out in sheets and served on top of the rice.
What to look for
Know it when you find it.
The best pieces are handed to guests first. It should snap rather than bend; a soggy qazmaq means the pot was too wet.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Qazmaq.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Bahrain
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Iran
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Ambur, India
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அம்பூர் பிரியாணி
A Tamil Nadu biryani from Ambur, made with seeraga samba rice and a strong onion-tomato flavor. It is served with brinjal curry.
Central Anatolia, Turkey
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Angola
Arroz de Marisco
Wet rice cooked with prawns, squid, clams and white fish in a tomato and coriander broth.