Today we're opening the doors to Azerbaijani cuisine—one of the most ancient and refined in the Caucasus. We're preparing two jewels of the national gastronomy that have brought families together around the table across the country for centuries.
🍃 Dolma
Grape leaves stuffed with an aromatic mixture of lamb, rice, and herbs. Tender, juicy filling contrasting with the light tartness of the leaves—a classic of Azerbaijani feasts.
Ingredients:
• Grape leaves (fresh or preserved) — 40–50 pieces
• Lamb (boneless) — 500 g
• Beef — 200 g
• Round-grain rice — 100 g
• Onions — 2 medium
• Fresh cilantro — 1 bunch
• Fresh mint — 0.5 bunch
• Salt — to taste
• Black pepper — 0.5 tsp
• Turmeric — pinch
• Butter — 50 g
• Water or broth — 500 ml
Preparation:
1. Preparing the leaves
If using fresh leaves, pour boiling water over them for 3–5 minutes—they'll become soft, pliable, the color will change from bright green to dark olive. Rinse preserved leaves under cold water to remove excess salt. Trim the thick stems with scissors.
2. Filling
Run the lamb and beef through a meat grinder with a fine plate twice—the filling should be uniform, without large fibers. Chop the onion into fine brunoise (2–3 mm cubes), chop the cilantro and mint with a knife as finely as possible. Rinse the rice until the water runs clear and add it to the meat raw. Mix everything with salt, pepper, turmeric. Knead the filling with your hands for 3–4 minutes until the mass becomes viscous and sticky—that's the sign of readiness.
3. Wrapping
Lay the grape leaf on a board matte side up, veins toward you. Place a heaping teaspoon of filling at the base of the leaf (closer to the stem). Fold the bottom edge over the filling, then tuck the sides toward the center—you'll get an envelope. Roll tightly away from you. The dolma should be the size of your pinky, firm but not overstuffed—the rice will expand during cooking.
4. Arranging
Line the bottom of a thick-walled pot or kazan with torn grape leaves in 2 layers—this will prevent burning. Arrange the dolma in tight rows seam side down, forming spiral circles from the edge to the center. Place the second layer perpendicular to the first.
5. Cooking
Place an inverted plate of smaller diameter on top—it will press down the dolma and keep it from falling apart. Pour in hot water or broth so the liquid barely covers the contents. Bring to a boil over high heat, then reduce to minimum, cover with a lid. Braise for 50–60 minutes. Done when: leaves are translucent, soft, rice inside is fully cooked, meat pierces easily with a fork.
6. Finish
5 minutes before done, add the butter directly to the pot—it will melt and give the dish silkiness. Remove from heat and let the dolma rest under the lid for 10 minutes—it will absorb the juices and become even juicier.
7. Serving
Serve hot with natural yogurt (matsoni) or sour cream mixed with crushed garlic. Offer fresh cilantro and lemon wedges on the side.
💡 Fact: In Azerbaijan, dolma is traditionally made in large batches by the whole family—it's a ritual that unites generations. There are over 30 types of dolma, including versions with vegetables and even fruits.
🍚 Shah-Plov (Plov)
Azerbaijani plov is not just rice with meat, but a three-layer construction: crispy golden gazmakh crust, fluffy saffron rice, and aromatic filling of lamb with dried fruits. The pinnacle of Caucasian culinary art.
Ingredients:
• Long-grain rice (basmati) — 500 g
• Lamb (rib or shoulder) — 600 g
• Dried apricots — 100 g
• Pitted prunes — 100 g
• Onions — 2 large
• Saffron — 0.5 tsp
• Dried barberries — 2 tbsp
• Butter — 150 g
• Vegetable oil — 100 ml
• Salt — to taste
• Black pepper — 1 tsp
• Cumin — 1 tsp
• Thin lavash — 2 sheets (or use phyllo dough)
Preparation:
1. Preparing the rice
Rinse the rice in 7–8 waters until the water becomes absolutely clear—this will remove excess starch. Cover with cold salted water (2 tbsp salt per 2 liters water) and soak for 2 hours. The rice will swell, increase in volume, the grains will become snow-white and firm.
2. Meat and filling
Cut the lamb into 2×2 cm cubes. Slice the onion into half-rings 3–4 mm thick. In a deep skillet, heat 3 tbsp vegetable oil until slightly smoking, sear the meat in batches until deeply browned (4–5 minutes over high heat). Remove the meat, in the same oil sauté the onion until caramel-colored (7–8 minutes). Return the meat, add salt, pepper, cumin, 100 ml water. Braise covered for 40 minutes over low heat. Cut the apricots and prunes into large pieces, add 10 minutes before done along with the barberries. The liquid should completely evaporate, the meat should become tender.
3. Parboiling the rice
Boil 3 liters of water with 2 tbsp salt. Drain the water from the rice, pour into the boiling water. Cook for 5–7 minutes, stirring occasionally. Done when: the grain is soft outside but with a hard core inside (check by biting). Drain in a colander, rinse with cold water—this will stop the cooking and preserve the structure.
4. Saffron
Grind the saffron in a mortar to powder, pour in 3 tbsp hot water, let steep for 10 minutes. The liquid will become rich amber with a characteristic honey aroma.
5. Creating the gazmakh
In a thick-walled kazan, melt 100 g butter. Line the bottom and sides up to 5–7 cm height with sheets of lavash overlapping, they should soak up the oil. If using phyllo dough, layer 3–4 sheets.
6. Assembly
Spread half the rice in an even layer over the lavash, pack down with the back of a spoon. Distribute the meat filling, leaving 2 cm from the edges. Cover with the remaining rice, forming a dome. Drizzle with saffron infusion (save 1 tbsp for serving). Make 5–6 deep holes to the bottom with a wooden stick—these are steam channels. Melt the remaining butter and drizzle on top.
7. Braising
Cover the kazan with a towel, then the lid—the fabric will absorb condensation. Cook over minimum heat for 40–50 minutes. First 10 minutes—medium heat, then minimum. Sign of readiness: the kazan emits a nutty aroma, when opened you see a dry, crumbly rice surface.
8. Serving
Remove the kazan from heat, let stand for 5 minutes. Flip onto a large platter—the gazmakh will be on top as a golden crispy crown. Break the crust into portions, serve with rice and meat. Drizzle with remaining saffron infusion.
💡 Fact: In Azerbaijan, plov is never stirred—each component is cooked separately and served in layers. The gazmakh crust is considered a delicacy and by tradition goes to the honored guests.