Azeri
Azeri cuisine: where the fire and earth meet in savory splendor.
Ash Reshteh
A hearty noodle soup made with herbs and beans
View page →Azerbaijani cooking, shared between the Republic of Azerbaijan and Iran's northwestern provinces, is built around grilled meat, rice, and saffron. The centerpiece is plov, fragrant rice steamed with a golden saffron crust, served alongside braised meat, dried fruit, or chestnuts. Kebabs are everywhere, from lamb lula (minced, spiced, and grilled on flat skewers) to whole grilled fish. Dolma means anything stuffed: grape leaves, but also tomatoes, peppers, and onions packed with rice and minced lamb. Qutab are thin folded griddle breads filled with herbs, pumpkin, or meat, and dovga is a warm soup of yogurt and rice thick with fresh herbs. Black tea, poured strong from a samovar and drunk with sugar or fruit preserves, closes nearly every meal.
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Richly seasoned with sumac, these succulent lamb kebabs are chargrilled to perfection, offering a smoky taste that's quintessentially Bonab.
Why start here · The dish embodies Azeri's love for grilled meats and the art of seasoning.
These delicate grape leaf parcels are filled with a fragrant mix of lamb, rice, and herbs, creating a perfect bite of savory goodness.
Why start here · Dolma Yarpakh highlights the Azeri use of herbs and the importance of slow cooking.
A porridge of wheat berries and lamb, slowly simmered to a creamy consistency with hints of cinnamon.
Why start here · Halim is part of the Azeri tradition of communal, hearty meals.
The Pantry
See all 62 ingredients›
Sauces & Condiments
How They Cook
Techniques that define this cuisine
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Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Persian — each its own tradition.
