Azerbaijan’s unique geography and location have resulted in a cuisine influenced not just by its own varied ingredients , but the tastes of many peoples travelling along the Silk Road. So it’s full of surprising flavors and combinations.
Plov
The favorite dish in Azerbaijani is plov -rice served with meat , fish or fruit. Every family has its own recipe-there are books with 40 different versions in! There is even an International Plov festival.
Pakhlava
Pakhlava , symbolizing stars in the sky, is a festive dish made for Novruz, the traditional celebration of the coming of spring . Our classic pakhlava is cut into diamonds, but in Sheki they have halva, which comes in squares, while in Gabala its triangular and called “uchgulag” (3 ears).
Wine
Azerbaijanis have been making wine for thousands of years, The varied terrain of our fast-improving wineries across the country results in a myriad of flavors and bouquets. The most famous are Caspian Coast, Fireland Vineyards, Yarimada, Hacihetemli, Savalan, Hillside, and Agsu pomegranate wine.
Caviar and Fish
Caspian fish has its own special taste and is best served with narsherab (pomegranate sauce). Our most famous fish is the Beluga sturgeon , which don’t reach reproductive age till they are around 20 years old. No surprise then that beluga caviar is now one of the world’s most expensive delicacies.
Caravanserai
The ultimate way to experience traditional Azerbaijani food is at a caravanserai. These were the hotels of the medieval merchants on the Silk Road, and now offer sumptuous banquets.
