Flavours of Central Aranfrom sunny fields to the table
Central Aran covers the plains and semi-arid climate zones of Azerbaijan, especially the fertile areas along the Kur River. Known for its traditional irrigation systems, grain farming, and vegetable cultivation, the region also boasts a cuisine that reflects its close relationship with the land — simple in form, rich in flavour. Meals in Central Aran are built around natural ingredients like yogurt, vegetables, legumes, and lamb. Reflecting the rhythm of the seasons, the food here is light and refreshing in summer, hearty and warming in winter.
Traditional Dishes
Atlama
A cold yogurt-based dish commonly enjoyed during summer. Yogurt is mixed with cold water, diced cucumbers and herbs are added, and the mixture is seasoned with salt.
Minimal, refreshing, and nutritionally rich — perfect for hot days.
Meat in Pomegranate Sauce – A Sweet-Sour Signature of the Aran Region
Lamb or beef is lightly sautéed in oil, then chopped onions are added and browned. Once the onions are caramelized, both fresh pomegranate juice and pomegranate seeds are stirred in. The dish is seasoned with salt and pepper, then simmered over low heat with about 100 ml of water for 20–30 minutes.
This dish captures the sweet-sour flavor profile typical of the Aran region, especially popular during pomegranate season in autumn.
Bighir Bozbash
A local variation of the traditional meat stew. Made with chunks of lamb, chickpeas, potatoes, onion, and fresh tomatoes. The onions and tomatoes are sautéed in butter, creating a rich base for the stew. Chopped herbs are often added before serving.
Especially popular in colder seasons for its satisfying and nourishing nature.
