Name: Lavangi (Azerbaijani Walnut-Stuffed Fish)
Prep time: 23 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: Azerbaijani
Ingredients: 1.2 kg sea bass; 200 g walnuts; 3 pcs onion; 3 tbsp narsharab; 60 g dried sour plums; 1 pcs lemon; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil

Question 1

What fish can I use for lavangi if I can't find kutum?

Accepted Answer

Kutum, a Caspian white fish, is the classic for lavangi, but any firm white fish cooked whole works: sea bass, trout, carp, pike, grey mullet, or sea bream. Use a 1–1.5 kg fish — it's easier to stuff and stays juicy. The head is usually left on for a more striking presentation. The fresher the fish, the cleaner the taste under the walnut filling.

Question 2

Why does the filling come out watery, and how do I avoid it?

Accepted Answer

The main cause is unsqueezed onion: grated onion releases a lot of juice that turns the filling to mush as it bakes. Grate the onion and squeeze it hard through cheesecloth or a towel before mixing. Grind the walnuts to coarse crumbs, not flour — they bind the moisture and hold the texture. If the paste is still wet, add more walnuts.

Question 3

What is narsharab and what can replace it?

Accepted Answer

Narsharab is a thick, sweet-and-sour syrup of reduced pomegranate juice, the backbone of lavangi's flavor. If you don't have it, reduce pomegranate juice to a syrup yourself, or use lavashana — a sour-plum leather softened in hot water. A paste of dried sour plums works too. Plain lemon juice gives acidity but not the dark sweetness, so add some pomegranate seeds.

Question 4

Is lavangi gluten-free?

Accepted Answer

Yes: fish, walnuts, onion, narsharab, and sour plums contain no gluten, so the dish itself is gluten-free and high in protein. Check the narsharab label — cheaper versions can have thickeners; choose pure pomegranate syrup. Bread and pilaf served alongside contain gluten or are cooked separately, so for a gluten-free table swap them for rice or serve the fish on its own.

Question 5

How is fish lavangi different from chicken, and can I make it with chicken?

Accepted Answer

The filling is the same — walnut, onion, sour plum or narsharab; only the shell changes. Balıq lavangi (fish) is made for Novruz, while toyuq lavangi (chicken) is for weddings and receptions. Rub the chicken with salt and pepper, stuff it with the same paste, sew it shut, and bake longer — about 1.5 hours until done. Both are served with lemon, narsharab, and rice pilaf.

Lavangi (Azerbaijani Walnut-Stuffed Fish)

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