Azerbaijan has always been famous for its cooking. The abundance of vegetables, fruit, and fragrant herbs and spices has inspired Azeri cooks to invent a distinctive style of cuisine. When even the most refined gourmets arrive in Azerbaijan, they are impressed by the exquisite taste and subtle aroma of these dishes, but unlike many sophisticated cooks, the Azeris have not forgotten that food must nourish the body as well as please the palate. Azerbaijan is often called "the home of long life", and scientific research attributes the longevity of the Azeri peoples not only to the excellent climate they enjoy, but also to their healthful and nourishing cuisine.
In recent years there has been a growing interest throughout Europe and North America in what is usually called a "Mediterrane- an" cuisine. In fact, this was found across the Anatolian heartland of the Ottoman empire and into the Caucasus, as well as along the shores of the Mediterranean Sea. Visitors will recognize a number of Azeri specialities such as kababs, dolmas,pilav, and pahlava from eating in Turkish, Greek, or Lebanese restaurants at home, or from visiting these countries while on holiday or for business.
Nevertheless, there are many unique and distinctive qualities to the way Azeri cooks and chefs have approached these dishes, and there are also Azeri specialities that cannot be found closer to the Mediterranean. Some of these can be attributed to the influence of Persia, but others to the native genius of Azeris themselves.
One of the most characteristic traits of Azeri cooking is an intriguing combination of tart flavours with sweet, produced by the subtle addition of pomegranate juice, dried lemons, or sour plums, along with dried fruits such as apricots, quince, raisins, and persimmons. Chestnuts are also used to garnish meat and other dishes, and fresh pomegranate seeds may be scattered across the plate just before it is brought to the table.