Central Arana land of culinary tradition
Stretching mainly along the banks of the Kura River, this region is distinguished by its ancient irrigation culture and longstanding traditions of grain growing and vegetable farming. While the local cuisine may appear simple on the surface, it is remarkably rich in taste. Dishes are crafted from natural ingredietns such as yoghurt, vegetables, meat, and legumes – and shaped by the climate. Meals tend to be light yet nourishing: cooling and refreshing in summer, warming and hearty in winter.
One such dish is atlama, a refreshing summertime staple. It is made by mixing yoghurt with cold water, then adding diced cucumber and herbs. A pinch of salt completes the preparation, and it’s served chilled. Despite its minimalist ingredients, it’s both beneficial for the body and wonderfully soothing on hot days.
In autumn, tables are often graced with nar govurma, a dish that perfectly captures Aran’s love for sweet-and-sour contrasts. Lamb or beef is gently sautéed with chopped onions, then flavoured with both fresh pomegranate juice and its ruby-red seeds. Finished with salt and pepper and simmered over low heat, the result is a dish that’s both richly flavoured and seasonally comforting.
In winter, one of the most common and satisfying dishes to be found is bighir bozbash – a unique local variety of Azerbaijan’s beloved bozbash stew. Made with lamb, chickpeas, potatoes, onions and fresh tomatoes, it gains extra aroma from onions and tomatoes sautéed in butter. A final sprinkle of fresh herbs adds both taste and vibrancy to this wholesome dish.
With their simplicity and character, these dishes turn Central Aran into a true land of flavour.
