Is Sabzi Plov a vegetarian dish?

Often yes. Traditional sabzi plov is made without meat only rice, herbs, greens, onion, butter, and saffron. In some places a little meat or chicken is added, so if you are vegetarian, it is worth asking. Most restaurants will serve a fully vegetarian version if requested.

What meat is traditionally served with Sabzi Plov?

Sabzi plov itself is usually meat-free. When meat is served with it, it is typically grilled chicken or lamb (e.g. kebab or tika) on the side, not mixed into the rice. The plov then acts as a fragrant, herbal base next to the meat.

Does Sabzi Plov taste sour?

The rice itself is earthy and fragrant. However, if you order Sabzi Qovurma (the variation with meat), it will have a pleasant, tangy kick because local chefs use sour plums or plum paste to cook the lamb and herbs.

Are the herbs cooked or raw?

The herbs are finely chopped and lightly cooked or steamed along with the meat and butter. They wilt down significantly, releasing all their essential oils into the dish.

Sabzi Plov

Sabzi plov is a fragrant rice pilaf with plenty of herbs and greens, often served as a lighter alternative to meat plov. It is popular in Baku and across Azerbaijan, especially in spring and summer when fresh herbs are abundant.

What is Sabzi Plov?

Sabzi plov ("sabzi" means greens or herbs) is an Azerbaijani rice pilaf loaded with fresh herbs and leafy greens. The rice is cooked in the same way as other plovs often with saffron and butter but the main flavour comes from dill, coriander, mint, basil, and sometimes spinach or other greens. It is lighter than meat plov and is often served as a side or a main in spring and summer.

How do you eat Sabzi Plov?

Sabzi plov is served on a platter or in a bowl. Eat it with a spoon, often with a side of yogurt, simple salad, or pickles. In many restaurants it is offered alongside grilled meat or chicken; you can also have it on its own. Mix the herbs and rice gently on your plate so each bite is evenly green and fragrant.

Sabzi Qovurma: The Meat Variation

While simple Sabzi Plov can be a vegetarian delight, you will very often see it on menus as "Sabzi Qovurma Plov". This is a famous and beloved variation where tender pieces of lamb are slow-cooked in a massive amount of herbs and a sour plum paste (alcha). The sourness of the plums cuts through the richness of the meat, making it an unforgettable flavor combination.

The Taste of Spring and Novruz

Sabzi Plov holds a special place in Azerbaijani culture during the spring season. As fresh greens flood the local markets in March, this dish becomes a staple for the Novruz holiday (the celebration of spring and the New Year). The vibrant green color of the rice represents new life, nature, and freshness.

What herbs are used in Sabzi Plov?

The most common herbs are dill (shabrit) and coriander (kinza), plus mint and sometimes basil. Spinach, sorrel, or other leafy greens are often added. The exact mix varies by season and region; in Baku you will usually find a generous amount of dill and coriander, giving the rice a fresh, grassy aroma and a bright green colour.

Ingredients

Rice (devzira or similar)

Fresh herbs (dill, coriander, mint, basil)

Spinach or other greens

Onion

Butter

Saffron

Salt and pepper

Frequently asked questions

Is Sabzi Plov a vegetarian dish?: Often yes. Traditional sabzi plov is made without meat only rice, herbs, greens, onion, butter, and saffron. In some places a little meat or chicken is added, so if you are vegetarian, it is worth asking. Most restaurants will serve a fully vegetarian version if requested.
What meat is traditionally served with Sabzi Plov?: Sabzi plov itself is usually meat-free. When meat is served with it, it is typically grilled chicken or lamb (e.g. kebab or tika) on the side, not mixed into the rice. The plov then acts as a fragrant, herbal base next to the meat.
Does Sabzi Plov taste sour?: The rice itself is earthy and fragrant. However, if you order Sabzi Qovurma (the variation with meat), it will have a pleasant, tangy kick because local chefs use sour plums or plum paste to cook the lamb and herbs.
Are the herbs cooked or raw?: The herbs are finely chopped and lightly cooked or steamed along with the meat and butter. They wilt down significantly, releasing all their essential oils into the dish.