Preparation Authority tier 2

Azerbaijani Cooking: Persian and Turkic at the Caspian

Azerbaijani cooking — at the Caspian Sea on the eastern edge of the South Caucasus — reflects the country's position between Persian culture (its language and many cultural practices are Persian-influenced; northern Iran is predominantly ethnic Azerbaijani), Turkish culture (Turkic language, Turkic-influenced cooking), and Russian culture (Soviet period influence). The result: a cooking tradition that shares the Persian polo rice tradition, the Turkish kebab and dolma tradition, and the specific Caspian seafood culture (Caspian caviar, kutum fish).

Overview

Azerbaijani culinary techniques.

Source

BURMESE + CAMBODIAN + LAOTIAN + SOUTH CAUCASUS

Cross-Cuisine Parallels

Persian chelou (same rice tradition — direct Persian-Azerbaijani cultural connection), Turkish dolma (same stuffed vegetable tradition), Georgian cooking (same Caucasus traditions, different specific