Azerbaijan — Plov

For suzme plov, the rice is first partially boiled and drained, then finished with fat in a covered pot. Saffron creates patches of yellow among the white grains. Lavash lining the pot may become a browned, crisp layer. This crispness and the aroma of butter absorbed by the rice offer distinct sensations.

An accompaniment of lamb, chestnuts, onions, dried apricots and plums is cooked separately from the rice. Fruit adds a sweet-and-sour note to the meat base. Offering rice and accompaniment separately lets diners vary the balance in each mouthful.

In Uzbek palov cooked over zirvak, the base infuses the rice in one pot. In suzme plov, the rice and meat accompaniment are controlled separately. Azerbaijani plov is not limited to this method: dashma and dosheme are among the other versions. Suzme should therefore not be treated as the country's only recipe.