Lankaran Levengi (Walnut, Pomegranate & Sour Plum Stuffed Fish or Chicken) – Authentic Azerbaijan Recipe
From subtropical southern Lankaran: flaky fish baked with a tangy, jewel-toned walnut and pomegranate stuffing.
- Country of Origin
- 🇦🇿 Azerbaijan (Caucasus, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Flaky white Caspian/sea bass fillets (or chicken), Finely ground walnuts and caramelized red onions, Pomegranate molasses, Narsharab (pomegranate reduction), Sour plum paste
Ingredients for Lankaran Levengi (Walnut, Pomegranate & Sour Plum Stuffed Fish or Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white Caspian/sea bass fillets (or chicken), prepped into bite-sized pieces
- 1.5 cups finely ground walnuts and caramelized red onions, washed and trimmed
- 1 cup pomegranate molasses
- 1 medium onion and 3 cloves garlic, finely minced with narsharab (pomegranate reduction)
- 1.5 tbsp traditional Azerbaijan seasoning (sour plum paste, sumac, coriander)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, narsharab (pomegranate reduction), and sour plum paste, sumac, coriander for 3 minutes until fragrant.
- Combine flaky white Caspian/sea bass fillets (or chicken) and finely ground walnuts and caramelized red onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with pomegranate molasses and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.