Editing Azerbaijan (section)

===Cuisine===
[[File:Azərbaycan dolması.jpg|thumb|right|240px|[[Dolma]], a traditional Azerbaijani meal]]
[[Azerbaijani cuisine]] uses an abundance of seasonal vegetables and greens. Fresh herbs, including mint, cilantro (coriander), dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, green onion, and watercress, are popular and often accompany main dishes on the table. Climatic diversity and fertility of the land are reflected in the national dishes, which are based on fish from the Caspian Sea, local meat (mainly mutton and beef), and seasonal vegetables and greens.

Saffron-rice [[plov]] is the flagship food in Azerbaijan, and [[black tea]] is the national beverage.<ref>{{cite web| last = Akhmedov| first = IA| script-title=ru:Азербайджанская кухня | publisher = Издательство "Ишыг"| url = http://www.azeri.ru/az/cuisine/azerbaydjanskaya_kuhnya|language=ru}}</ref> Azerbaijanis often use traditional [[armudu]] (pear-shaped) glass as they have very strong [[Azerbaijani tea culture|tea culture]].<ref>{{cite web| url = http://aze.info/azerbaijan_traditions/chaihana_baku/| title = Chaihana: culture in action| publisher = Aze.info| access-date = 14 December 2012| archive-url = https://web.archive.org/web/20130105070850/http://www.aze.info/azerbaijan_traditions/chaihana_baku/| archive-date = 5 January 2013| url-status=dead}}</ref><ref>{{cite book|url=https://books.google.com/books?id=sZVN2MwWZVAC|title=The Azerbaijani Turks: power and identity under Russian rule. Audrey L. Altstadt |publisher=Hoover Institution Press |isbn=978-0-8179-9182-1|year=1992 }}</ref> Popular traditional dishes include [[bozbash]] (lamb soup that exists in several regional varieties with the addition of different vegetables), [[qutab]] (fried turnover with a filling of greens or minced meat) and [[dushbara]] (dumplings filled with ground meat and spices).