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...
NAR PLOV (Pomegranate Pilaf)
Pomegranate pilaf with roasted hens marinated in pomegranate juice and stuffed with quince.*A full-sized picture of this dish is available in the Gallery.Ingredients for 4 servings:for Hens
2 small cornish hens
1 quince
1 cup pomegranate juice
1 cup pomegranate seeds
2 tbsp melted butter
Salt and pepper to taste
for Pilaf
2 cups long-grain (Basmati) rice (cup...
SHUYUD PLOV is a pilaf that is always made with dill, but prepared differently in different regions of Azerbaijan. For example, in Karabakh, instead of putting qazmaq (a crust made at the bottom of the pan when the rice is steamed) under the rice, they put lamb brisket or boneless leg and spread raw eggs on top...
QATIG QOVURMA PLOV (Yogurt Pilaf) – is a unique pilaf in Azerbaijani cuisine (nowhere and never listed in any cooking book or website). It comes from the ancient Iravan Khanate and known only by descendants who live in Baku and pass authentic recipes from generation to generation. (In memory of Jeyran-khanum Mamedova.)
*A full-sized picture of...
FISINJAN PILAF with MEATBALLS.
Pilaf is the 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 the most delicious of them is Fisinjan Plov–a pilaf with meatballs or chicken, cooked in a sweet-and-sour sauce, made of...
