Plov is one of the most famous traditional dishes in Azerbaijan. It is a rice dish cooked with saffron, dried fruits, nuts, and sometimes meat. The aroma of Azerbaijani plov is unforgettable—sweet, savory, and buttery at the same time. The rice is cooked slowly to make it fluffy and separate, and it is often served during celebrations or family gatherings.

In Baku, you can find many variations of plov, each with a unique taste.

While Azerbaijan plov refers to the traditional cooking method, the classic plov served in Baku can include lamb, chicken, or vegetables. It is often layered with dried apricots, raisins, and chestnuts.

Many restaurants serve plov inside a crispy layer of dough called kazmag, which adds a wonderful crunch.

Dolma is a very popular Azerbaijani dish. These are small grape leaves stuffed with minced meat, rice, herbs, and spices. The grape leaves give a fresh, slightly sour taste, while the filling is soft and juicy. Dolma is usually served with garlic yogurt sauce.

Azerbaijan has many versions of dolma, but grape-leaf dolma is the most traditional and most loved.

Chuchvara is similar to small dumplings. They are filled with minced meat and cooked in broth. Sometimes, they are boiled and served with yogurt and dried mint.

This dish is warm, comforting, and perfect for cold days. Many visitors compare it to ravioli or dumpling soup, but the spices used in Azerbaijan make it taste very different.

Kebab is one of the most famous foods you will find across Baku. It is usually made from lamb, beef, or chicken and grilled on skewers over charcoal.
The meat is marinated with spices, onion, and herbs before grilling, which gives it an amazing smoky flavor. Kebabs are served with bread, onions, and fresh vegetables.

Every restaurant has its own special style, so it is worth trying kebabs at different places.

Lavangi is a delicious stuffing made from walnuts, onions, and dried fruits. It is usually used to fill chicken or fish.

One of the most popular versions in Baku is fish lavangi, especially from the Caspian Sea. The mixture inside gives a sweet-and-savory taste that makes this dish unforgettable.

Pakhlava is a sweet dessert made of thin pastry layers filled with nuts and sweet syrup. It is similar to Turkish baklava but has its own unique flavor and design.

Azerbaijani pakhlava is often diamond-shaped and has saffron and cardamom flavors. It is usually served during the Novruz holiday but you can find it in many shops and cafés in Baku.

Dovga is a refreshing yogurt soup made with herbs like dill, coriander, and mint. Sometimes it includes rice or small dumplings.

It can be served warm or cold, and people in Baku enjoy it both ways. Dovga is very light and healthy, making it perfect when you want something simple after eating heavier meals.

Badimjan dolmasi is made by stuffing eggplants, tomatoes, and green peppers with a mix of minced meat, onions, and spices.

The vegetables are cooked until soft, and the flavors blend nicely with the filling. This dish is usually served during family dinners and special occasions.

Qutab is one of the easiest and most popular street foods in Baku. It is a thin flatbread stuffed with greens, meat, cheese, or pumpkin.
The bread is folded like a half-moon and cooked on a hot pan until crispy. Qutab is served with yogurt or pomegranate seeds.

If you want to try an affordable and quick local snack in Baku, qutab is a great choice.

Piti is a unique slow-cooked stew usually made with lamb, chickpeas, vegetables, and saffron. It is cooked in a clay pot, which gives a special flavor.

The traditional way of eating piti is also interesting—you first pour the broth into your bowl and enjoy it with bread. After that, you mash the remaining meat and chickpeas and eat them separately.

This dish is popular in the town of Shaki, but you can also find good piti in Baku restaurants.

Buglama is a simple and healthy dish made by cooking lamb with onions, tomatoes, and herbs in its own juices. The dish is usually not fried or grilled; instead, everything is steamed slowly.

The result is tender, juicy meat with natural flavors. Buglama is popular among locals, especially during weekend family meals.

While kebabs are grilled on skewers, shashlik is similar but often has larger pieces of meat.

Both are cooked over an open flame and served with fresh vegetables, bread, and sauces.

Lamb shashlik is the most traditional version, but you will also find chicken, beef, and even fish shashlik in Baku.

Bozbash is a hearty soup made with meat, potatoes, onions, and herbs. It has a clear broth but is rich in flavor.

It is perfect if you want a warm, filling meal. Many versions of bozbash exist, including lamb bozbash, which is the most common in Baku.

Ayran is a cold yogurt drink mixed with water and a little salt.
It is refreshing and great during hot days, especially when eating kebabs or spicy dishes.

Azerbaijani ayran is very creamy and smooth, making it a popular drink for both locals and tourists.