MASH PLOV Nakhichevani-style (Pilaf with beans)
Pilaf is a signature dish of Azerbaijani cuisine. It is usually served on special occasions and known in Azerbaijan as Ash or Plov. Azerbaijani cuisine has dozens of different types of pilaf, one of which is a Nakhichevani-style pilaf with beans named “Mash Plov.” This pilaf is prepared very similarly to "Lobia-Chilo...
ROASTED LEG OF LAMB.*A full-sized picture of this dish is available in the Gallery.Ingredients:
Leg of lamb (any size)
Onions (1-2 large)
Butter or olive oil
Salt and pepper to taste
Preparation:
Slice the onion, put it in a bowl and add 1 teaspoon of salt and ½ teaspoon of pepper. Massage them into the onion and squeeze it with your...
BADIMJAN BORANI (Vegetable Ragu)
Borani (accent on the last syllable)- very healthy and easy to make Azerbaijani-style vegetarian dish.
*A full-sized picture of this dish is available in the Gallery.Ingredients for 2 servings:
1 onion
1 green bell pepper
2 eggplants
2 tomatoes
2 potatoes
½ bunch of cilantro
2 gloves of garlic
Salt and Pepper to taste
3 tablespoons of olive oil
Preparation:
Wash all...
KHASHLAMAKhashlama is a simple, yet nutritious and colorful dish made of meat that is cooked on low heat with vegetables. In Azerbaijani kitchens, the word "Khashil" is often used to refer to a thick texture dish with mixed ingredients.
All nations of the Caucasus region claim Khashlama is their national dish, but each of them prepare it in...
SABZI QOVURMA (herbs and meat stew)
The word “sabzi” in the name of the dish came into Azerbaijani language from Iran. In the Persian language, “sabzi” means “green,” and it can refer to either herbs or vegetables.
*A full-sized picture of this dish is available in the Gallery.Ingredients:
1½ lb (700 g) lamb or beef
1 large...
