Caucasus, Central & West Asia
This collection crosses several distinct culinary traditions—Georgia, Azerbaijan, Uzbekistan, Iran/Persia and Circassian foodways. The useful connections are techniques and ingredients such as herbs, beans, rice, walnuts, breads and aromatic spice blends, not the idea of one unified cuisine.
Explore the collection
Georgian LobioRustic beans seasoned with coriander, herbs and blue fenugreek.Open →Uzbek PalovRice layered over a savory zirvak of meat, carrots and cumin.Open →Azerbaijani DovgaYogurt soup loaded with fresh herbs, rice and chickpeas.Open →Persian Kuku SabziAn herb-dense egg dish strongly associated with Nowruz.Open →Circassian ChickenPoached chicken with a walnut-and-bread sauce.Open →Georgian MchadiA cornmeal bread that naturally accompanies lobio.Open essential →
What connects these dishes
Fresh herbs can be structural rather than decorative, walnuts can become the body of a sauce, rice technique can define an entire meal, and region-specific spice blends such as blue-fenugreek-forward Georgian seasonings can carry more identity than a long ingredient list.
Continue with the pantry guide or browse the regional hub.