The culinary heritage of Lankaran boasts an ancient history, rich in diversity and flavor. Archaeological excavations in the region have uncovered ancient kitchenware used by early inhabitants, crafted from stone and clay. Items such as bowls, water vessels, frying pans, and pitchers date back to the classical period of the 1st to 3rd centuries BC, showcasing the region’s long-standing gastronomic traditions.
To truly appreciate Lankaran’s cuisine, one must begin with the exquisite dish of fish baked in fig leaves. The secret to transforming fish or chicken into a delectable delight lies in “lyavangi”—a sweet and sour thick paste of deep red hue. This unique blend consists of walnuts, red onions, sour plums, and sumac. Every local household is sure to have jars of lyavangi stocked for culinary adventures. This versatile paste is used to stuff a variety of ingredients, including fish, chicken, peppers, tomatoes, and eggplants. Traditionally, walnuts are ground by hand in a mortar, gradually incorporating onions and spices (sumac and plum paste). Alternatively, all ingredients can be processed in a meat grinder for convenience. Ideally, following local customs, the stuffed fish or chicken should be baked in a tandir—a clay oven—since it is believed that the clay imparts an unmatched aroma to the filling.
Lyavangi: The signature dish of Lankaran, prepared with chicken or fish. The filling includes walnuts, plum paste, sautéed onions, and sour paste. The lyavangi is then grilled over charcoal in a tandir, which is also used for baking the region’s delicious bread.
Fisinjan: A flavorful rice pilaf made with duck, rice, walnuts, onions, and narsharab, an Azerbaijani pomegranate sauce that adds a delightful tang.
Eggplant Kuku: A unique omelet served in diamond-shaped portions for breakfast. The batter is made from eggplants, eggs, onions, cilantro, dill, and crushed walnuts, all fried to perfection.
Borani: A pilaf featuring smoked fish, clarified butter, and pumpkin, where sweet and savory flavors come together harmoniously.
Turshu-Kebab: A meat dish made from minced lamb or beef, complemented by eggplants, herbs, garlic, onions, and a splash of lemon juice for added zest.