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// Azerbaijani cuisine
Pilaf
Pilaf is the king of Azerbaijani cuisine, combining a wealth of flavours and traditions. Steamed rice is served with fragrant meat (most often lamb), dried fruit, chestnuts and spices. Each part is cooked separately and then brought together. Pilaf is a symbol of hospitality, served at big celebrations and family dinners.
Saffron is the secret of the golden colour and unique aroma of Azerbaijani pilaf: it is added to the rice so that every grain shines like a jewel
// Ingredients
- Onion 4 large
- Raisins ½ cup
- Dried apricots 1 cup
- Prunes ½ cup
- Chestnuts 500 g
- A pinch of cinnamon
- Butter 400–600 g
- For the gazmakh crust: flour ½ cup, egg, kefir
// Historical background
Pilaf, like many Eastern dishes, has its roots in ancient Persia and Central Asia, where rice was cooked with meat and spices.
Pilaf spread across the East along trade routes and with military campaigns, reaching Azerbaijan, whose cuisine has many kinds of pilaf that differ in method and ingredients.
