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🇦🇿Azerbaijan

Azerbaijani Plov

Plov

Rice steamed separately from its topping: saffron-stained grains piled over a crust of flatbread or batter, with the meat, fruit or herb garnish cooked apart and served alongside.

🇦🇿Azerbaijan

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.

🇦🇿Azerbaijan

Sabzi Qovurma Plov

Səbzi qovurma plov

Lamb browned with a great weight of chopped coriander, dill, spring onion and fenugreek, served beside saffron rice.

🇦🇿Azerbaijan

Shah Plov

Şah plov

Saffron rice, dried fruit and lamb sealed inside a drum of overlapping lavash, baked until the bread crust goes deep gold, then cut open like a cake.

🇦🇿Azerbaijan

Shirin Plov

Şirin plov

Sweet plov of saffron rice with dried apricot, raisin, chestnut and almond fried in butter — served at weddings and Novruz.