The English edition of “The Cuisine of the Irevan Khanate,” recently published in Istanbul, represents a significant step forward in the efforts of the Azerbaijan National Culinary Association (ANCA) to promote awareness of Azerbaijan’s history, culture, and cuisine on the international stage. The English edition of the book was supported by Rashid Huseynov.

Guivami Rahimli, PhD, Professor at Baku State University and project manager of “The Cuisine of the Irevan Khanate,” shared insights with AZERTAC regarding the significance and scholarly value of the publication.

The authors of the book “The Cuisine of the Irevan Khanate” are the Chairman of the Azerbaijan National Culinary Association (ANCA), Honored Cultural Worker Tahir Amiraslanov, Honorary Member of ANCA, Honored Cultural Worker Oruj Aliyev, and Chief Technologist of the Azerbaijan Culinary Center, Laureate of the Republic Youth Award Aygul Asgarova.

“The Cuisine of the Irevan Khanate” presents numerous food products, a rich variety of kitchen utensils, and 413 types of dishes and beverages along with their preparation methods, all related to the Irevan cuisine. For this purpose, the Azerbaijan National Culinary Association has interviewed compatriots originally from the Irevan region who were displaced over time, engaging them in various events, and has studied numerous historical, ethnographic, and other scientific sources.

This book has earned high acclaim from culinary experts worldwide. In November 2020, it received first place at the Gourmand World Cookbook Awards in Paris, France. The book is also proudly on display at the Alfred Nobel Prize Museum (Alfred Nobels Björkborn) in Karlskoga, Sweden.

The primary aim of this work is to preserve and celebrate the culinary heritage of millions of Azerbaijanis - especially hundreds of thousands who were expelled from the Irevan Khanate, their ancestral homeland, and dispersed around the world since 1828.

Cuisine is often the most enduring aspect of a culture, deeply reflecting a people’s history, traditions, and worldview. In this light, the book serves as a cultural safeguard - helping to protect the traditional cuisine and heritage developed by Azerbaijanis in the territory of the Irevan Khanate from the threats of assimilation and historical erasure.

Amir Ali Sardari Iravani, a descendant of the Khan of Irevan, underscores the cultural importance of the book:

“… the idea of collecting the folk traditions of real indigenous people of Irevan, the people, who were forcibly evicted from their ancestral home, is a great success. This book, a masterpiece, the collection of dishes which are like a treasure trove of our culinary history culture, will be preserved for future generations.”

“The Cuisine of the Irevan Khanate” is the result of years of dedicated research and offers a profound exploration of a historically and culturally significant topic. This encyclopedic work documents the rich culinary heritage of Azerbaijanis who once lived in the Irevan Khanate - an area now within the borders of modern-day Armenia.

Throughout history, the Azerbaijani population of the Irevan Khanate has faced forced displacement and cultural erasure. Armenian efforts to appropriate and redefine the cultural and culinary heritage of the region continue to be a source of deep concern. We once again witnessed the destruction of the Azerbaijani national and cultural heritage and appropriation of its historical sites by Armenia in Karabakh, which was liberated by the Azerbaijani army during a 44-day war in 2020.

The Azerbaijan National Culinary Association (ANCA), plays a leading role in documenting and promoting the country’s culinary heritage on the global stage. Through historical research, participation in international culinary forums, and the publication of scholarly works such as this, the ANCA contributes to a broader understanding of diverse cultural narratives and works to expose Armenian falsifications.Bringing together an extensive array of historical and ethnographic sources, “The Cuisine of the Irevan Khanate” presents a vivid portrait of the culinary culture and material traditions of the indigenous Azerbaijani population of the Irevan Khanate. The book offers a detailed glimpse into the daily lives of Azerbaijanis through their food, featuring comprehensive descriptions of agricultural tools, kitchen utensils, and the names and preparation methods of hundreds of traditional dishes and beverages.

“The Cuisine of the Irevan Khanate” book preserves flavors, techniques, and culinary customs passed down through generations. It offers a spiritual journey to the ancestral lands of Azerbaijanis, evoking the aroma of tandoor ovens and the taste of dishes that have graced family tables for centuries.

The research also sheds light on the “Armenian Cuisine” book published by the Academy of Sciences of the Armenian SSR in 1960, where Armenian “experts” falsified the names of food products and dishes and their cooking methods collected from Azerbaijani villages and settlements in Goycha and Zangazur districts in order to “restore Armenian cuisine”.

As you turn the pages of “The Cuisine of the Irevan Khanate” book, it becomes clear that despite the efforts of the Armenians to appropriate the food and drinks in cuisine of the Azerbaijani people of the Irevan Khanate and to portray them as “Armenian dishes”, it becomes evident that many iconic dishes - such as borani, arishta (əriştə), khashil, kufta, dolma, govurma, bozartma, kata, lavash, penir, gögüplov, odplov, müəmmərplov, and imam bayıldı - retain names and culinary roots that clearly reflect Azerbaijani origins. Despite historical attempts to redefine these elements, linguistic and cultural evidence affirms their Azerbaijani heritage.

The international community has increasingly recognized the importance of accurately attributing cultural heritage. Despite Armenian claims, in 2016, the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage inscribed “lavash” on its Representative List as a tradition of the Turkic peoples. Similarly, in 2017, “dolma” was recognized as an element of Azerbaijani cuisine and included in UNESCO’s Intangible Cultural Heritage list.

One of standout features of “The Cuisine of the Irevan Khanate”, is its inclusion of rare historical photographs and documents that illustrate the cultural heritage of the Irevan Khanate. These images showcase aspects of Azerbaijani and Islamic religious architecture, including the Sardar Palace, Irevan mosques, caravanserais, and other medieval structures and the process of their destruction over time. The book references archival materials from the National Museum of Georgia, contributions from Georgian scholars, and photographs by the Russian orientalist and photographer Dmitry Yermakov (1845–1916), alongside documentation related to the restoration of the Sardar Palace authorized by Tsar Nicholas II. These sources provide compelling evidence that the Irevan Khanate was an ancient territory inhabited by Azerbaijanis.

Grounded in historical documentation and ethnographic research, “The Cuisine of the Irevan Khanate”, is not only a culinary record, but also a valuable encyclopedic resource on the material and spiritual heritage of a region historically inhabited by Azerbaijanis, offering deep insight into their enduring cultural legacy.

The publication also reflects broader national efforts to share Azerbaijan’s historical narratives and promote reconciliation following the full restoration of its territorial integrity - an achievement marked by the return of territories that had been under Armenian occupation for nearly 30 years.

In this context, the book builds on key messages conveyed by President Ilham Aliyev to the international community, particularly his address titled “The Right to Return: Advancing Justice for Azerbaijanis Expelled from Armenia.” The statement underscores ongoing peace negotiations aimed at establishing lasting stability between Azerbaijan and Armenia and advocates for the protection of the rights of Azerbaijanis who were forcibly displaced from their ancestral homes.

The message also highlights the need to overcome the legacy of past discriminatory rhetoric, including statements by Armenia’s first president, Levon Ter-Petrosyan, who characterized the presence of Azerbaijanis in the region as problematic, stating that ethnic cleansing against Azerbaijanis and the occupation of Azerbaijani territories was “the solution to a 600-year-old problem.”

It is hoped that Armenia will finally rectify these injustices, fulfilling its obligations under international law and restoring the rights of Azerbaijanis expelled from their native lands in Armenia, thus creating conditions for the return of Azerbaijanis to their historical lands.

President Aliyev’s statement, “The Right to Return: Advancing Justice for Azerbaijanis Expelled from Armenia”, has been circulated as an official document of the United Nations General Assembly and the Security Council, emphasizing the international relevance of the issue and the importance of advancing justice through peaceful and lawful means.