Pilaf likewise BAKU***
10/09/2017
Pilaf is the most advisable dish in Baku and its countryside. Pilaf has officially more than two hundred types. Difference in the recipes or in any change preparation technique that forms new, original and delicious version of pilafs. It also can vary for the provinces of Azerbaijan.
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| qoşa qala restorant(c) |
In Baku local people cook fesenjan plov, sweet milky plov and sabzi qovurma plov. They are considerable main pilaf names usually are cooked by the people of Baku and its towns.
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| Nar-Sharab"seefood restourant" (c) |
Irevan (western Azerbaijanis) culture require meals with noodle. Noodles are made from unleavened dough which is stretched, extruded, or rolled flat and cut in wave shapes and small pieces. They are sometimes dried firstly, then cooked with rice and served per salted, spiced turkey or beef. Pilafs are noodle pilaf (əriştə-pilov), ehility’s pilaf (əvəlik pilov).
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| Nakhxivan cuisine (c) |
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| Novbahar restourant (c) |
Kuba-Kusar province love to cook ali-musamba, nardancha, sabzi pilafs. They are cooked generally with beef, lamp, mutton, because of it is the northen province and freezy in the winter, autumn and spring times.
Lankaran-Astara province has several special pilafs, that are prepared only in there. There are lerge (pilaf with green lentils), lentil pete (mərci-pətə), duck-laid pilafs, potato-pilaf, pumpkin based pilaf and so on. They use turkey, duck, fish as the meat, reason that the richest land with boon of productes.
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| Duck-laid pilaf |
Karabakh province also has particular pilaf species. Axtachilov, alcha-qovurma, turshu-qovurma, qiyme pilafs, anise-pilaf, bean-pilaf, yoghurt-pilaf, qirxbughumlu, sheshtrengli, janina-chekme pilafs are famous in this provience. Taste gives difference sourness, red is the fundamental color for ash-gara. Karabakh cusine requires pilafs in the condition, that fried meat, dried fruits are prepared as an accompaniment to rice and aromatic herbs.
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