Lavangi: Azerbaijani Stuffed Fish

About This Recipe

Lavangi is an impressive Azerbaijani preparation where whole fish is stuffed with a mixture of toasted walnuts, pomegranate seeds, aromatic herbs, and spices. The fish is then baked until the flesh is tender and flakes easily, while the walnut-pomegranate filling becomes infused with the fish's juices. It's a dish that's both elegant and deeply flavorful, representing the sophisticated cuisine of the Caucasus.

Ingredients

Serves 3

• 1 wholewhole fish (trout or carp), cleaned, about 1.2 kg
• 150 gwalnuts, finely chopped
• 1/2 cuppomegranate seeds
• 2 tbsppomegranate molasses
• 3 tbspfresh dill and cilantro, mixed and chopped
• 1 tspsumac powder

Instructions

1. 1

   Toast walnuts

   In a dry pan, lightly toast chopped walnuts for 2 minutes until fragrant. Remove and cool slightly.

2. 2

   Prepare filling

   Mix cooled walnuts with pomegranate seeds, pomegranate molasses, herbs, sumac, salt, and pepper.

3. 3

   Stuff fish

   Pat fish dry. Generously fill the cavity with the walnut-pomegranate mixture. Don't overstuff; leave space for heat circulation.

4. 4

   Bake

   Place fish on an oiled baking sheet. Drizzle with olive oil. Bake at 190°C (375°F) for 30–35 minutes until flesh is opaque and flakes easily.

5. 5

   Rest and serve

   Let rest 5 minutes. Serve whole at the table, carefully transferring to a platter. Drizzle with extra pomegranate molasses.

Variations

• •

  Stuff with herbs and rice instead of walnuts

• •

  Add saffron to the filling for luxury

• •

  Use two smaller fish for individual servings

Storage

Serve fresh. Leftovers can be refrigerated 2 days.

Frequently Asked Questions