Milk pilaf recipe (Südlü plov)

Milk pilaf
This pilaf is different from other Azerbaijani pilafs as the rice is cooked in milk rather than water. Südlü pilaf can be eaten on its own or served with smoked fish for a pleasing contrast between sweet and savoury. azerbaijancuisine.com is grateful to Gullu Cahangir for allowing us to use her milk pilaf recipe and photograph, taken from her informative website Azerifood.com. Preparation time:...

Lamb with dried fruit and nuts recipe (archa-doshama)

Lamb with dried fruit and nuts
Parcha-doshama (parça döşəmə)is an Azerbaijani pilaf in which the meat and fruit are cooked in one pan together with the rice. However, the ingredients are not mixed together, but kept in separate layers. A recipe for lamb parcha doshama is given below, but this pilaf can be equally tasty with chicken. The basic cooking method for rice is to parboil it and then steam it. The meat and fruit are...

Stuffed apples recipe (Alma dolmasi)

Stuffed apples
Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Apple dolma make an unusual, tasty alternative, however, with a pleasing contrast between the sweet...

Stuffed quince recipe (Heyva dolmasi)

Stuffed quince
Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Quince dolma make an unusual, tasty alternative, however, with a pleasing contrast between the tangy...

Noodle broth with meatballs recipe (Khamrashi)

Noodle broth with meatballs
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth, as in this recipe, or with chicken broth. Preparation time: 1 hour Cooking time: 3 hours Serves: 4-5 Ingredients 500 g/1 lb 4 oz mutton or lamb on the bone 1 tablespoon of allspice 125 g/5 oz of black-eyed beans (known as “nightingale’s eyes” or bül-bül göz in Azerbaijani) 5-6 threads of saffron ...

Potato, pea and egg salad recipe (Paytakht salati)

Potato, pea and egg salad
This salad is Russian in origin but is so popular in Azerbaijan that it has become part of the national cuisine. The name “paytaxt salatı” is a direct Azerbaijani translation of the Russian name “stolichniy salat” or “capital city salad”. The salad is also known as “salat Olivier” in Russian, Azerbaijani and other languages, after the French chef Lucien...

Chicken noodle soup recipe (Khamrashi)

Chicken noodle soup
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth or, as in this recipe, with chicken broth. Preparation time: 45 min Cooking time: 1 hour Serves: 3-4 Ingredients 150 g/6 oz chicken on the bone 1 cup of black-eyed beans (known as “nightingale’s eyes” or bül-bül göz in Azerbaijani) 5-6 threads of saffron salt & pepper dried mint For the...

Kidney bean soup recipe (Lobya soyutmasi)

Kidney bean soup
Bean soyutma is a cross between a thick soup and a serving of beans. It makes a delicious winter warmer but can be served at any time of year. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 20 mins Cooking time: 90 mins Serves: 3-4 Ingredients 200 g/8 oz dried red kidney beans 1 tablespoon vinegar 2-3 cloves garlic salt &...

Pumpkin Soup recipe (Balgabag shorbasi)

Pumpkin Soup
Pumpkins are plentiful in Azerbaijan from late summer to early winter and are popular in soups, pilafs and kutabi. Pumpkin soup (balqabaq şorbası) is a tasty, warming dish that can be made thicker by increasing the quantity of rice. Preparation time: 30 min Cooking time: 30 min Serves: 4-5 Ingredients 1 kg/2.2 lbs pumpkin 100 g/4 oz short-grained rice 75 g/3 oz butter 150 g/6 oz onion ...

Rose petal jam recipe (Qizil qul murabbasi)

Rose petal jam
Rose petals make a fragrant jam that carries the scent of summer throughout the year. The Kazanlik rose, an old variety of damask rose, is the best for jam, although the dog rose is also suitable. The petals should be picked when the roses have just reached full bloom. This is usually in May in Azerbaijan, when the petals can be bought at the market. Try to make sure that the roses have not been sprayed...