Azerbaijan National Dish: The Delicious Plov

Azerbaijan is a country known for its rich cultural heritage and diverse culinary traditions. One cannot explore Azerbaijani cuisine without mentioning the Azerbaijan National Dish, Plov. Plov holds a special place in the hearts of Azerbaijanis and is considered an integral part of their cultural identity. In this article, we will delve into the origins of plov, its ingredients, cooking methods, regional variations, cultural significance, health benefits, and provide a step-by-step recipe for this iconic dish.

Azerbaijan, situated at the crossroads of Europe and Asia, boasts a vibrant culinary scene that reflects its history and geographical location. The country is home to a wide array of flavors, aromas, and culinary techniques. Azerbaijani cuisine is deeply rooted in tradition and is a significant aspect of the country’s cultural heritage. At the heart of this cuisine lies the national dish of Azerbaijan – plov.

History and Origins of Azerbaijan National Dish

Plov has a long and storied history in Azerbaijan. Its origins can be traced back centuries, and it has evolved over time to become the beloved dish it is today. The roots of plov can be found in the ancient Silk Road trade routes, where the dish was introduced to Azerbaijan and adapted to local tastes.

Ingredients Used in Azerbaijani Plov

Azerbaijani plov is characterized by a harmonious blend of flavors and textures. The dish typically includes fragrant rice, tender pieces of meat (often lamb or beef), aromatic spices such as saffron, cumin, and turmeric, as well as vegetables like carrots and onions. The quality of ingredients plays a crucial role in the final result, with the rice being of utmost importance.

Traditional Cooking Methods

The preparation of plov is an art form in itself, and Azerbaijani cooks take great pride in perfecting the dish. Traditionally, plov is cooked in a large, heavy-bottomed pot called a kazan. The cooking process involves layering the ingredients and allowing them to simmer slowly over low heat. One of the most prized aspects of Azerbaijani plov is the creation of the “golden crust” called “qazma,” which forms at the bottom of the pot and adds a delightful crunch and flavor to the dish.

Regional Variations of Plov in Azerbaijan

Azerbaijan is a diverse country, both geographically and culturally, and this is reflected in the regional variations of plov found throughout the nation. In the capital city of Baku, for example, the plov is often prepared with a generous amount of saffron, giving it a vibrant yellow color and a distinct aroma. In the southern regions, plov may be spiced with an extra kick of heat using red pepper flakes or fresh chilies. Each region has its own unique twist on the dish, incorporating local ingredients and culinary traditions.

Cultural Significance of Azerbaijan National Dish

Plov holds a special place in Azerbaijani culture and is more than just a delicious meal. It is a symbol of hospitality, generosity, and togetherness. Plov is often prepared for special occasions such as weddings, festive celebrations, and family gatherings. The act of preparing and sharing plov is considered an expression of love and care for guests. It brings people together, fostering a sense of community and unity.

Plov in Azerbaijani Cuisine Today

In modern Azerbaijani cuisine, plov continues to hold a significant place. It is a staple dish that can be found in both traditional restaurants and home kitchens across the country. While the basic recipe remains cherished and unchanged, there have been creative adaptations and variations of plov, incorporating new ingredients and techniques while maintaining the essence of the dish.

Step-by-Step Recipe for Azerbaijan National Dish

Here is a step-by-step recipe for preparing Azerbaijani plov:


  • 500 grams of long-grain rice
  • 500 grams of lamb or beef, cut into cubes
  • 2 large onions, thinly sliced
  • 2 large carrots, julienned
  • 4 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground turmeric
  • A pinch of saffron threads
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Fresh herbs (such as parsley or cilantro) for garnish


  • Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch from the rice grains.
  • In a large pot or kazan, heat some vegetable oil over medium heat. Add the sliced onions and cook until they become soft and translucent.
  • Add the cubes of lamb or beef to the pot and cook until they are browned on all sides. This helps to seal in the juices and adds flavor to the meat.
  • Once the meat is browned, add the minced garlic, ground cumin, and ground turmeric to the pot. Stir well to coat the meat and onions with the spices.
  • Add the julienned carrots to the pot and cook for a few minutes until they start to soften.
  • Now, add the rinsed rice to the pot and carefully mix it with the other ingredients, ensuring that the rice is evenly distributed.
  • Pour enough boiling water into the pot to cover the rice by about an inch. Crumble the saffron threads between your fingers and sprinkle them over the rice. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Allow the plov to simmer gently for about 20-25 minutes or until the rice is cooked and the flavors have melded together.
  • While the plov is cooking, preheat your oven to 350°F (175°C). Place the pot with the plov in the oven, uncovered, for about 10 minutes. This helps to create the coveted golden crust, or “qazma,” at the bottom of the pot.
  • Once the plov is ready, remove it from the oven and let it rest for a few minutes. Fluff the rice with a fork, mixing in the caramelized onions and carrots.
  • Serve the plov hot, garnished with fresh herbs like parsley or cilantro for added freshness and aroma.
  • Enjoy the aromatic flavors and textures of Azerbaijani plov, a dish that represents the heart and soul of Azerbaijani cuisine.


  • What is the significance of plov in Azerbaijani culture?

Plov holds a special place in Azerbaijani culture as a symbol of hospitality, generosity, and togetherness. It is often prepared for special occasions and brings people together in celebration.

  • Are there vegetarian or vegan versions of plov available?

Yes, vegetarian and vegan versions of plov are available. These versions typically replace the meat with plant-based protein sources such as tofu, mushrooms, or legumes.

  • Can plov be customized according to personal taste preferences?

Absolutely! Plov is a versatile dish that can be customized to suit individual taste preferences. You can experiment with different spices, add additional vegetables, or even incorporate dried fruits and nuts for a touch of sweetness.

  • Is plov commonly served with any accompaniments or side dishes?

Yes, plov is often served with a variety of accompaniments and side dishes. Common options include yogurt, pickles, fresh salads, and traditional Azerbaijani flatbreads such as lavash or tandir bread.

  • Are there any specific traditions or customs associated with eating plov in Azerbaijan?

Yes, there are traditions and customs associated with eating plov in Azerbaijan. One such tradition is called “oshpaz,” where a designated person, known as the “plov master,” is responsible for preparing and serving the plov. This adds an element of ceremony and respect to the dish.


  • Aliyev, F. (2012). Azerbaijani Cuisine: Plov. Azerbaijan International, 20(4), 78-79. Retrieved from
  • Chohan, U. A., & Ilyas, S. (2017). Culinary heritage and tourism: A case of Baku, Azerbaijan. Journal of Ethnic Foods, 4(4), 242-249. doi: 10.1016/j.jef.2017.09.001
  • Gunay, B. (2019). Traditional Foods of Azerbaijan. In Traditional Foods: History, Preparation, Processing and Safety (pp. 49-71). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-0-12-814199-4.00003-6

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