Wash
the rice in aluminum or a copper dish. Then add some salt and
1-2sm high water over the rice and then stew. After it is ready
it should be cooled down for 15-20 minutes. It is served with
meat or fish.
Wash
the rice, add water and salt. Then boil water in another dish
and add to the water salt and the wet rice. When it is half
cooked, pour off the water through the strainer. Before putting
it on the stove, make a mixture of 1-2 eggs, half of a glass
sour cream, 100-150 gr. butter, 2-3 spoons of rice and some
saffron and put the mixture into the bottom of the dish. Then
add the rest of the rice to the dish and put it back on the
stove. It is left on the cool ground for 15-20 minutes. Fish,
chicken or green vegetables are tasty with plov.
Wash
the rice and cut the pumpkin into small pieces of 1-2 sm. each.
Then add some of the rice and the pumpkin as layers and then
add salt, saffron and water and stew it. It is served with dry
or salted fish, or radish. A lot of butter makes it more delicious.
Shuyud
plov (Plov with dills)
Wash
the rice and add water and salt into the dish and let the rice
in the water for some minute. Boil some water in another dish
and cut the dill into small pieces. At the same time make a
mixture of sour cream, butter and eggs. Then put some salt into
the boiled water, add the wet rice. Then mix the dill with the
rice and add sour cream, butter and egg mixture (muffin, chicken
or bird) into the bottom of the dish and then add the rest of
the rice. After taking it from the fire leave it on the cool
floor for 15-20 minutes. It is eaten with rub (sweet liquid
made of quince or pear), pickled eggplants, garlic or radish.
After
washing the rice, add some salt and water and leave it in this
condition for a while so that it can get wet. At the same time
clean the beans. Then we add some salt and the rice to the water,
and in 15-20 minutes the beans, later some pieces of dill. Then
put the dish on the stove and add butter to its bottom. Sometimes
you can put meat together with the butter. Then add some saffron
to the mixture of rice and beans and put it back on the stove.
It is served with salted or dry fish, or greens.
Larga
plov (Plov with peavine)
After
washing the rice add some salt and water. At the same time wash
the peavine, and boil it for a little while, pour off the water
and then we add the rice onto the peavine. Add some water to
this mixture and stew. After taking it from the stove, cool
it down for 15-20 minutes. It is served with dry or salted fish,
as well with pickled eggplants or sour cream. It probably stands
in the first place among the different kinds of plovs for being
"butter lover".
Marji
plov (Plov with Lentils)
It
is made the same way as the larga plov. It is served as well
with fish, or pickled eggplants.
Wash
the rice, add some salt and water and leave it in the dish for
some minutes. At the same time boil chicken or other kind of
birds, together with pomegranate in a separate dish. When the
meat is cooked take it off the stove and pour its water off
and put the meat on the rice and stew them. It is eaten usually
with chicken or other meat, or with fried raisin, rub or salted
fish and greens.
First
wash the rice and keep it in the water for a while. Then add
some water (about 2-3sm higher than the rice) and add some saffron
and stew it. If the rice has swallowed the whole milk, then
lower down the temperature in order not to burn the milk. At
this very moment fry some raisins in the butter and qaysi in
a pan. It is usually eaten with fried raisins or dry fish or
eggs.
First
wash the rice and cut the skinned potatoes into small pieces
(about the size of the nuts) and mix it with the rice and add
some salt. Then add water of about 2sm higher than the rice
and stew it. It is ready after 40-50 minutes. It is eaten with
meat, fish or greens.
Duyu
Lokusu (Loku with rice)
Wash
the rice and dry it in the open air and then mold it with the
stone. Then add some butter, sugar, saffron and milk and leave
it so for about 1-2 hours. Then put the pan on the stove and
pour the mixture into the pan. 25-30 minutes later the milk
gets dry. Then turn the other side of the mixture up and fry
both sides. It is very good with tea.
Wash
the rice and boil it in the dish with some water and salt
in it. Add more water, if don't you’ll have to eat dashma
plov. Mix it several times in order not to let the bottom
of the dish to burn. When the rice is cooked it is poured
into plates. Then make some liquid using dry alycha and add
it onto the ash and the meal is ready.
Bon
appetite!
First
boil the peas. Then slice the meat, add some water, 1-2 onions
and put it on the stove. If the meat is half cooked add it in
the right time boiled peas and the potatoes, alycha and saffron.
After some minutes of boiling you can enjoy it.
Marci
bozbash (Lentil broth)
Boil
some meat, onions and the lentil in a separate pot. Then pour
off the water from the lentil and add it to the boiled meat
and onions. Potatoes, dried cherry plum, salt and saffron give
the broth special taste. It is usually eaten with onions, sumach,
and pickles.
Tava
kabab (Pan fried kabab)
Thresh
the tender meat with onions, add some salt and pepper, and then
flatten it in a way you like or fry it in the pan. This delicious
dish is eaten with onions, pepper or any kind of marinated vegetables.
Mince
(thresh) the meat, parsley and onion together, add salt and
pepper and then mix them. After make small meatballs with the
mixture (about the size of nuts). At the same time cut some
parsley separately and pour its juice, and fry the small pieces
in a pan with abgora (sour liquid made of green grapes). Then
add water onto the fried parsley, and when the water begins
boiling it is time to add the small meatballs. This very famous
dish of Lankaran is usually eaten with plov.
Qiyma
badimjan (Stuffed eggplants)
This
delicious meal is characteristic for the summer-fall seasons
of the year. First of all, begin with the clean the eggplants
and add some salt. Then add the slightly cut onions to the boiled
meat and mince them. Fry the mixture in the pan and add some
saffron, pepper and tomato. Now it is time for washing the salty
water of the eggplants and frying. Then stuff the meat and put
them steadily into the pan. It is usually cooked with the steam
of the butter and eaten with either plov or bread and curdled
(sour) milk.
After
boiling the sliced meet, fry it together with onions, saffron
and pepper. Then put the ingredients of this delicious dish
into another pot in the following order: first meat, then onions,
sour-sweet plums and at the end chestnuts. Repeat these steps
for several times and cook the meal in the normal temperature.
It is usually eaten with plov, dry fish or greens.
Boil
the sliced meat together with onions. After some minutes of
boiling fry the meat and the onions, add some salt and pepper
and put it on the stove for the final cooking. It is served
with bread.
It
is cooked the same way as the bozartma and pomegranate is added.
Dishes
made with game birds.
Boil
the chicken together with 4-5 onions, 3-4 sour pomegranates,
2-3 pieces of pumpkin and alycha (cherry-plum) acid. In the
old times people used to put heated horseshoes on the chicken
in order to make it darker (the darker meat is considered to
be the best). After the meat is cooked take it out of the pot,
together with the onions, pumpkin, pour the water off and throw
away the pomegranate seeds from the bottom of the pot. Gouge
the pumpkin with the onions and mix it with the nuts and add
the mixture to the water. Then put the meat into the mixture
and put it on the weak fire. It is eaten with plov.
Lavangi
is the most famous dish of Lankaran. Lankaranians love Lavangi
and they cook it for their dearest guests and friends. Sometimes
it is mentioned as the symbol of Lankaran or the symbol of hospitality.
Even the auto station of Lankaran, the entrance door of Lankaran
is called Lavangi.
In
order to prepare you need some nuts and onions (4-5 times more
than the nuts). First of all mince the nuts and the onions separately
(the traditional way is to thresh it with special round stone).
Then pour off the juice of the onions. After it, mix the onions
and the nuts with alycha acid; add salt, pepper and cinnamon
(you can add raisin instead). Then stuff the mixture into the
chicken, hen, goose or duck. Then it is ready to be cooked in
the oven. Lavangi is one of the most exotic meals of Azerbaijan
and of the world, so if you have never tasted it, it is just
the time to cook it. Bon appetite.
Stuffed
fish with lavangi. The most traditional fish to be stuffed with
lavangi is omul. But people prepare lavangi fish with other
kinds of fishes as well. Fish lavangi is made the same way as
the lavangi chicken. The hard roes of the fish can be added
to the mixture of onion and nuts as well. Lavangi is stuffed
into the stomach and gills of the fish.
Cut
the pumpkin into small pieces and boil it with peas. When it
is boiled add some rice and mix them. Then add some fried onions
and after some minutes the ash is ready. You can add milk to
the ash to make it more delicious.
First
of all wash the beans, wheat, kidney beans, peas and rice. Then
boil them all in one pot. When it is half cooked add some alycha,
pumpkin pieces and coriander. Then add some sugar, of course
it depends on your taste. Some more minutes of boiling it is
ready for eating.
Sudlu
ash (Ash with milk)
After
washing the rice boil it in the milk. Later on add some salt
, saffron and stir it until it is finally cooked. Sudlu ash
is eaten with butter, cinnamon and sugar.
Mix
the flour with butter, salt, yeast and make dough and wait
for its fermentation. Then mix sugar, butter and flour and
make the mixture for the stuffing. As soon as the pastry gets
ready make small lumps, flatten them and stuff them with the
specially prepared mixture. Kulcha should have round shape.
Then put them carefully into the pan and stick three nuts
on top of each kulcha and strew saffron and poppy seeds. Now,
you can bake it in the oven.
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