We all know Uzbek pilaf, or rather its Fergana version. But we don’t know Plov at all on the other side of the Caspian Sea. Azerbaijani pilaf differs from Central Asian ones in that the meat is cooked separately from the rice. In addition, a lot of onions (by the weight of the meat) and sour fruits such as cherry plum and pomegranate are put into the meat. It tastes completely different.
02:37 In the Caucasus, everyone knows what matsoni is - this is an original fermented milk product that simultaneously resembles kefir, curdled milk and liquid yogurt. Every housewife in a Caucasian village knows how to make matsoni. This drink is usually made from boiled cow's milk, but goat's, buffalo's,...