In depth
Plov is the central dish of Azerbaijani cuisine — the heart of weddings, hospitality, and every celebration. Azerbaijan has 40+ kinds: shah plov, parça-döşəmə, qıymə plov, fisincan plov, milk plov, şevker plov, lobya plov, and more. Each has its own story.
History and origin
Rice-based plov spread to Azerbaijan from the Middle East, Central Asia, and Iran in the 8th–10th centuries. But Azerbaijani plov — with its layered structure, separate qazmaq (crispy crust), and "aşı" technique — became a cultural phenomenon of its own.
Ingredients
- Rice (long-grain, basmati, or devzira)
- Lamb or chicken
- Dried fruits (prunes, apricots, raisins, dates)
- Chestnuts, almonds, pistachios
- Onion, garlic
- Saffron, turmeric
- Clarified butter
Preparation
Rice is soaked in salted water 1–2 hours. Boiled to par-cooked. A thin dough or layer of butter is laid at the pot bottom to form qazmaq. Rice is layered on top, saffron and butter poured over, then the separately-cooked "aşı" (meat-fruit mix) added. Steams 30–40 minutes on low heat.
Varieties
Shah plov (royal plov in dough), parça-döşəmə (with butter-cooked meat), qıymə (minced meat), fisincan (roasted walnut), milk plov, şevker (with nuts), lobya (with beans).
Frequently asked questions
How does Azerbaijani plov differ from Iranian?
Iranian polo is the closest relative — also layered, cooked in clarified butter. But Azerbaijani plov leans more on dried fruits (prunes, dates) and lamb. The "aşı" (meat-fruit portion) is cooked separately.
What is shah plov?
Shah plov ("king's plov") is baked inside a thin dough at the pot bottom. When sliced open, it looks like a golden crown. The centerpiece of weddings and large gatherings.
What is qazmaq?
Qazmaq is the golden crust at the bottom of plov. Made from thin dough, butter, or potato slices. When served, it's the most prized part.
What is plov eaten with?
With pickled onions, narshahab (pomegranate molasses), fresh herbs, or garlic yogurt. To drink: cold ayran or tea.