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Plov is one of the most widespread dishes in Azerbaijan, with more than 40 different recipes. Plovs have different names depending on the main ingredients accompanying rice:: Kourma plov Mutton plov (with onion), Chilov plov, Bean plov (with fish), Sabzi Qovurma plov, Mutton plov, Toyug plov, Chicken plov, Shirin plov, Dried fruit plov, Syudli plov, Rice cooked (in milk), Sheshryanch plov, Six-color plov (eggs cooked “sunny side up” on a bed of fried green and white onions)
Plov is cooked for guests to show respect and sympathy and also during special occasions like weddings, birthdays and other important family events, such as a farewell meal before a long journey. The dish is a very important part of a traditional Azeri wedding. Dancers in national costume typically set the plov alight and present the flaming dish to the bride and the groom in a ceremony that is often accompanied by big fire sparklers. The flame refers to the couple’s future life, and signifies success, friendship and warm family feelings. The rice represents wealth.
It is often said that there are more than 40 types of plov in Azerbaijan. The reality is that there are probably way more as each family will have its own version of each recipe.
In a traditional plov, long grain rice is steamed with saffron on top and a layer of golden crust called gazmag (or qazmaq) forms at the bottom.