Mangu

lavangi

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Lavangi is a traditional dish popular in the cuisines of Azerbaijan and Iran, particularly in the Talysh and Gilan regions. It is typically made with chicken or fish stuffed with a richly spiced mixture of nuts, onions, and dried fruits, then baked or roasted. The stuffing usually includes walnuts, almonds, prunes, raisins, and onions mixed with various spices. The dish is known for its rich flavors and is often served at special occasions.

cornish hens

walnuts

prunes

dried apricots

raisins

butter

salt

garlic

olive oil

black pepper

chicken

cinnamon

coriander

ground turmeric

onion

Recipe

Ingredients:

  • 4 Cornish hens or chicken

  • 4 large onions

  • 4 cloves of garlic

  • 1 cup of walnuts

  • 1 cup of prunes

  • 1 cup of dried apricots

  • 1 cup of raisins

  • 1 teaspoon of turmeric

  • 1 teaspoon of cinnamon

  • 1 teaspoon of ground coriander

  • 1 teaspoon of ground black pepper

  • 1 tablespoon of salt

  • 2 tablespoons of butter

  • Olive oil


Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. Clean the hens or chicken and pat dry. Season with salt, pepper, turmeric, cinnamon, and coriander.

  3. Peel and finely chop the onions and garlic. Sauté them in a pan with some olive oil until they become translucent.

  4. Add the chopped walnuts to the pan and continue sautéing for another 2-3 minutes.

  5. Add the prunes, apricots, and raisins to the pan and stir well. Cook for another 2-3 minutes then remove from heat.

  6. Stuff each hen or chicken with the fruit and nut mixture.

  7. Place the stuffed hens or chickens in a baking dish. Rub them with butter and sprinkle with any remaining spices.

  8. Cover the baking dish with aluminum foil and bake for about 1 hour. Remove the foil and bake for another 30 minutes, or until the hens or chickens are golden brown and fully cooked.

  9. Let them rest for a few minutes before serving. Enjoy your Lavangi!