culinary delightsthe Shirvan-Salyan region
One of the defining features of the Shirvan–Salyan region’s cuisine is its remarkable variety and depth of flavour. Here, locals prepare everything from delicate fish dishes to fruity khurush (a traditional accompaniment to plov), as well as countless variations of the signature Azerbaijani rice dish itself.
A highlight of the local table is mutanjam plov. Its accompanying khurush (a rich topping or stew) is made with tender boiled lamb, caramelised sliced onions, dried plums, chestnuts, dried apricots, and raisins. The rice, cooked separately and finished with saffron infusion and clarified butter, is steamed until fluffy and fragrant. This harmonious blend of sweet, tart, and savoury notes makes the dish a favourite for both festive gatherings and family meals.
Among everyday favourites, tavakebab holds a special place. Minced meat and onion are blended with salt and pepper, shaped into flat patties, and first pan-fried, then gently simmered with onions and tomatoes. Just before serving, a whisked egg is added for richness. The dish is traditionally served with generous handfuls of fresh herbs.
A rarer but truly unforgettable local speciality is eel kebab. Chunks of eel are marinated in a mixture of salt, pepper, onion, lemon juice, and oil for up to an hour before being skewered and grilled over an open flame. This unique kebab is typically served with narsharab (pomegranate sauce), red onions, sumac, and fresh greens.
In the heat of summer, one of the region’s most cherished seasonal dishes is fish dolma. Salt-cured fish is cleaned and soaked to reduce excess salinity, then stuffed with a fragrant filling of fried onions, dogwood (or plums), tomatoes, dried mint, and swamp mint. The fish is wrapped in leaves, tied in cheesecloth, and gently cooked in a water bath. Traditionally, this light yet flavourful dish is served with slices of sweet, juicy watermelon.
These and many more distinctive flavours of Shirvan and Salyan are best experienced in their place of origin. To truly savour the region’s culinary identity, a journey to this land, where nature and gastronomy exist in harmony, is simply a must.
