Shah plov is one of the most ceremonial and visually stunning pilavs in Azerbaijani cuisine — its name literally means "king's pilaf." The defining feature is that the cooked rice with meat, dried fruit and chestnuts is layered into a baking dish lined with thin lavash bread (or a special dough called kazmag) and baked until the wrapping turns deeply golden and crispy. When served, the pilaf is inverted onto a platter, creating a beautiful crown of crisp golden lavash with fragrant spiced rice inside. It's traditionally prepared for weddings, the Novruz holiday and major celebrations. Authentic recipe with chicken and dried fruit and serving tips inside.

Potato pancakes or draniki, as they are called by Ukrainians and Belarusians, are made from regular mashed potatoes without any liquid added. Sometimes flour is added to the mixture, but this makes the product heavier, gives it a starchy taste, although it makes it easier to shape the blanks.

Turkey breast baked in foil in the oven is the easiest way to cook this lean, diet-friendly poultry so it comes out juicy and tender every time. The main challenge with turkey breast is that it dries out very easily when roasted in the open oven — the foil solves that perfectly by trapping all the moisture inside. Rub the breast with a paste of salt, garlic, paprika, Italian herbs and olive oil, marinate for 30-60 minutes, wrap tightly in foil and bake at 180°C (350°F), allowing about 40 minutes per kilogram (usually 50-60 minutes total). Open the foil at the end for a golden finish. Marinade proportions inside.

Roasted turkey thigh in the oven is a fragrant, tender and remarkably juicy meat dish in which the right marinade and slow roasting deliver restaurant-level results. The main secret to its special aroma is the use of garlic and juniper berries, which give the turkey a subtle resinous fragrance and a characteristic "hunter's" flavor. Long roasting at a low temperature keeps all the moisture in the meat, and only at the very end is the temperature raised for a golden crust. Rub the turkey thigh with a mix of salt, black pepper, crushed garlic, crushed juniper berries, rosemary, thyme and olive oil. Marinate for 2-4 hours in the fridge. Place in a baking dish, cover with foil and roast at 160°C (320°F) for about 1.5-2 hours, then uncover and raise the temperature to 200°C (400°F) for another 15-20 minutes until golden. Proportions for 1 thigh inside.