Azerbaijani food is a Silk Road cuisine that combines the Persian, Turkic, and Caucasian traditions in a way that is distinct from all three. Plov — saffron-scented rice with lamb, dried fruits, and chestnuts, sealed under a crust of caramelised bottom rice called gazmaq — is the ceremonial dish at weddings and important meals, requiring skills that take years to develop. Dolma (grape leaves stuffed with lamb, rice, and herbs) and the various kebabs grilled on skewers (lula kebab, tikha, and basterma) form the everyday grilled and stuffed tradition. The pomegranate is Azerbaijani food's emblematic ingredient — used in fesenjan (walnut and pomegranate sauce), as a beverage, and in the narsharab reduction poured over dishes as a sweet-sour finish. Black tea, brewed strong and served in armud (pear-shaped glasses) with sugar cubes held between the teeth, is the unifying Azerbaijani social beverage. Take your time.