Plov

Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), gara, fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice, and aromatic herbs. Rice is not mixed with the other components even when eating plov.

Azerbaijani pilafs are full of flavor and variation. Different regions (and even different chefs) add their own ingredients and use their own techniques for cooking to make signature pilafs, which means that there’s more than enough to explore. Some people count 40 different types of pilaf (or plov), though there are probably many more. Rice is usually cooked separately from the rest of the ingredients, and only mixed when served. Pilafs are traditionally served at large events, like celebrations and weddings, or before a long journey.