The main courses of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yogurt. One of the most famous dishes is plov. Plov is a saffron-covered rice, served with different herbs. The Azerbaijani cuisine has more than 40 different plov recipes. Other second courses include many kinds of kebabs and shashliks, including lamb, beef, chicken, and fish ("baliq") kebabs. Sturgeon, a common fish, is normally skewered (skewer is a thin metal or wood stick used to hold pieces of food together) and grilled as a shashlik, being served with a tart pomegranate sauce called "narsharab". Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, the spices black pepper, sumac, and especially saffron. Much of the saffron comes from the Absheron Peninsula.