Azerbaijani cuisine is generous, aromatic and rooted in fresh herbs, saffron, lamb, fruit and nuts. Many visitors say the food is a highlight of their journey.
Signature dishes
- Plov: fluffy saffron rice served with lamb, dried fruit or chestnuts, sometimes baked in a lavash crust
- Qutab: thin flatbread filled with herbs, meat or pumpkin and cooked on a griddle
- Dolma: grape leaves, or seasonal vegetables such as aubergine and tomato, stuffed with spiced meat and rice
- Piti: a slow-cooked lamb and chickpea stew from Sheki, served in individual clay pots
- Pakhlava: a layered pastry with nuts and syrup, each region with its own shape and flavour
Food towns worth a stop
Sheki is known for piti and delicate layered sweets, Quba for its orchards and apples, Lankaran for tea and citrus, and Shamakhi and Ismayilli for a long wine-making tradition.
Tea time
Tea is served in pear-shaped armudu glasses with sugar, jam or dried fruit, and is part of every meeting and meal.
How to enjoy it
Join a cooking class, visit a local market and share dishes at a table, since Azerbaijani food is designed for company.
Our Heritage Route through Shamakhi, Lahij and Sheki includes tastings and family-run restaurants along the way.
