Lavangi (Azerbaijani Walnut-Stuffed Fish)

Method

1. 1Clean and scale the fish, leaving the head on; rinse and pat very dry. Rub it inside and out with salt, pepper, and the juice of half the lemon. A dry fish holds the stuffing and browns better.
2. 2Grate the onions and squeeze out the liquid hard through a cloth — wet onion makes a watery filling that won't set.
3. 3Soak the dried sour plums in hot water until soft, then chop to a paste. Grind the walnuts to coarse crumbs, not flour — the texture matters.
4. 4Sauté the squeezed onion in oil for 5–7 minutes to mellow it, then cool. Mix the walnuts, onion, plum paste, 2 tbsp narsharab, salt, and pepper into a thick paste; add a splash of water if it's dry.
5. 5Pack the filling tightly into the cavity. Sew it up or pin it shut with toothpicks so it stays in during baking.
6. 6Rub the skin with the remaining narsharab and oil — this gives the signature dark, glossy, tangy crust. Place on a lined tray.
7. 7Bake at 180°C for 40–45 minutes until the skin is browned and flaky. Rest 5 minutes, remove the pins, garnish with lemon and pomegranate seeds, and serve with narsharab.