Plov: Your Guide to the National Dish of Azerbaijan

Plov is a traditional Azerbaijani dish that symbolizes community and hospitality, with regional variations and global influence.

Our team at Remitly created this guide as part of our series that celebrates the cuisine of our customers around the world.

What is Plov?

Plov, also known as pilaf in some cultures, is a hearty one-pot rice dish that holds a special place in Azerbaijani cuisine.

Often considered the national dish of Azerbaijan, this culinary delight is as diverse as it is delicious. Whether you’re in the bustling streets of Baku or in a warm Azeri home, plov is a common sight, especially on celebratory occasions.

Common Ingredients

The beauty of Azerbaijani plov lies in its versatile range of ingredients, which typically include:

• Long grain rice, often Basmati rice
• Melted butter or olive oil
• Saffron threads dissolved in hot water (saffron water)
• Fried meat, such as qovurma (lamb or beef)
• Dried fruits like prunes, dried apricots, and golden raisins
• Chestnuts
• Seasonings like salt, black pepper, coriander, and cumin

Some versions also include lavash, a type of flatbread, placed at the bottom of the pan to create a crispy layer known as gazmag.

Classic Recipe for Azerbaijani Plov

Here’s a simple plov recipe to try:

1. Prepare the Rice: Soak 2 cups of Basmati rice in salted water for 30 minutes. Drain and set aside.
2. Prepare Saffron Water: Add a few saffron threads to 1/4 cup of hot water.
3. Cook the Meat: In a pot, heat olive oil on medium heat. Add your choice of meat (like qovurma or even meatballs) and cook until browned.
4. Add Fruits and Nuts: To the pot, add dried fruits such as prunes, dried apricots, and golden raisins, along with chestnuts.
5. Cook the Rice: In another pot, melt butter over low heat. Add the drained rice and cook briefly. Pour saffron water over the top of the rice. Cover and cook until tender.
6. Layer and Cook: Place a piece of lavash or flatbread at the bottom of a pan. Add a layer of rice, then a layer of the meat and dried fruit mixture. Repeat the layers, finishing with a layer of rice. Cook on low heat until done.
7. Season: Add a tablespoon of salt, black pepper, coriander, and cumin to taste.

Other Names and Variations

Plov goes by different names and has various regional adaptations. In Russia, it’s often referred to as rice pilaf.

In Iran, similar dishes might be called parcha-dosheme plov or shirin plov, which include additional ingredients like plums or even dumplings.

Azerbaijani plov itself has different variations like sabzi plov, featuring greens, or kebabs, often served alongside.

Cultural Significance in Azerbaijan

Plov holds immense cultural significance in Azerbaijan. It’s often the centerpiece at weddings, holidays, and other special occasions. It is also a dish that has been widely adopted through the region, and it is also considered a national dish in countries like Tajikistan, and Uzbekistan.

The cooking time and effort invested in making this dish reflect its importance in Azeri society. It’s a dish that’s deeply rooted in Azerbaijani traditions, bridging the culinary gap between Asia and the Caucasus region.

More about Azerbaijani Cuisine

Beyond plov, Azerbaijani cuisine offers an array of delicious options. From sabzi, a herb-based dish, to gazmag, a traditional flatbread, and an assortment of kebabs and dumplings, the country’s food landscape is as diverse as it is flavorsome.

With influences from Russian, Iranian, and the Caucasus culinary traditions, Azerbaijani cuisine is a melting pot of flavors and techniques that should not be missed.

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