Why Plov deserves more attention

Plov rarely gets the international recognition it deserves. The aromatic with fresh herbs complexity is genuine, not simple, and the technique involved in using dried sour plums correctly takes real skill.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. I encountered it first in a Caspian seafood restaurant and that context helped me understand it properly. sherbet fruit drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Plov is the dish to start with.