Azerbaijani cuisine is a rich tapestry of flavors and traditions, reflecting the country's diverse cultural influences and abundant natural resources. It is characterized by the use of fresh herbs, spices, and a variety of meats, including lamb, beef, and poultry. Signature dishes include plov, a fragrant rice dish often cooked with saffron and served with meat or vegetables, and dolma, grape leaves stuffed with a mixture of rice and meat. Kebabs and shashliks are popular grilled meat dishes, while soups like piti and dovga offer hearty and comforting options. The cuisine also features an array of pastries and sweets, such as pakhlava and shekerbura, often enjoyed with traditional Azerbaijani tea.