Azerbaijani Plov (Azerbaijanian Pilaf)
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother’s old recipe box. Dates from the ’60’s.
Azerbaijani Stuffed Grape Leaves- Yapaq Dolmasi
Having tried “dolma” from several countries I like these the best. Traditionally these are very small, quarter sized. The big leaves you can get in jars in the U.S. can be halved to make nice little ones. But nothing beats the dolma from fresh tender leaves.
Azerbaijani Pomegranate and Spinach Soup (Vegan)
From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.
Azerbaijani Kefir and Greens Soup
My new favorite book, “Olive Trees and Honey” by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as “cooking” time.
