Azerbaijani cuisine sits between Turkey and Iran and shows clear borrowings from both. The signature dishes are plov (saffron-scented rice with lamb, dried fruits, and chestnuts), dolma (vine leaves or vegetables stuffed with spiced meat and rice), kutab (thin folded flatbreads filled with greens, pumpkin or minced lamb), and a variety of grilled lamb kebabs. Pomegranate sauces, walnuts, and saffron turn up everywhere.
Eating out in Baku is a serious pastime. The old caravanserais inside the Old City have been turned into evening restaurants with stone-vaulted dining rooms, while the streets around Fountain Square and the seafront boulevard hold most of the modern restaurants. Reservations are a good idea on Friday and Saturday nights.