A blend of Eastern European and Middle Eastern flavours, Azerbaijani cuisine features a diverse array of dishes, including dumplings, pilafs and hearty soups, chargrilled kebabs and meaty stews. Bordered by the Caspian Sea, Azerbaijan is abundant in seafood. Locals are most likely to enjoy their fish stuffed and baked or fried whole, but diners with expensive tastes may indulge in the region's black caviar.


The national dish of Azerbaijan is plov, a rice-based pilaf seasoned with broth. Find our recipe for saffron and lamb plov with dried chestnuts, apricots and cumin here