Azerbaijani cuisine

Saj ichi (meat and vegetables cooked on a saj)

Lamb or chicken, potato, aubergine, pepper and tomato fried on a domed saj pan and brought to the table in it.

Well-cooked hot dish

Saj ichi (meat and vegetables cooked on a saj) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

lamb or chicken
potato
aubergine
sweet pepper
tomato
onion
butter
salt
pepper
lavash

How it is prepared

The meat is cut up and fried on the saj, separately fried potatoes and vegetables are added and everything finishes together under a lid.

Food safety with low immunity

Cook meat right through: steaming hot inside, with no pink parts or pink juices.
Chicken and turkey must be fully cooked; keep raw poultry away from other foods and wash hands and boards after handling it.

How to prepare it during treatment

Meat and chicken must be fully cooked. Less oil and finishing under a lid make it lighter; eat it hot and fresh. With mouth sores leave out the chilli.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Reheating

Once, until steaming hot all the way through; in a microwave, stir halfway.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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