Lavangi (لَوَنگی) — Azerbaijani Walnut-Pomegranate Stuffed Chicken

• 1600 gwhole chicken (about 1.6 kg, giblets removed)
• 10 gfine salt (for seasoning the chicken)
• 2 tspground black pepper
• 0.25 tspsaffron threads (optional but traditional with festive poultry)
• 30 mlhot water (for blooming saffron)
• 30 gunsalted butter (melted)
• 350 gyellow onions (finely chopped)
• 220 gunsalted walnuts (finely ground)
• 60 mlpomegranate molasses (thick and tart-sweet)
• 120 gpomegranate arils (plus extra for serving if desired)
• 2 tspground sumac (for citrusy tang)
• 1.5 tspground coriander
• 1 tspground cumin
• 0.5 tspground cinnamon (traditional warm note)
• 15 mlneutral oil (for sautéing onions)
• 120 mlwater (to keep drippings from scorching)

Instructions

1. 1

   Preheat the oven to 180°C / 356°F and position a rack in the lower-middle. Bloom the saffron by crushing the threads and steeping them in 30 ml hot water for 10 minutes; this builds aroma and color more evenly than adding dry saffron.

2. 2

   Pat the chicken very dry with paper towels so the skin can brown properly. Season the cavity and the outside with 10 g salt and 2 tsp black pepper, then set the chicken on a tray while you prepare the stuffing.

3. 3

   Heat 15 ml neutral oil in a skillet over medium heat and add the finely chopped onions. Cook for 10–12 minutes, stirring often, until the onions are soft and lightly golden; avoid deep browning, which can make the stuffing bitter.

4. 4

   Stir the ground walnuts into the onions and cook for 2 minutes to lightly toast them and remove any raw edge. Add pomegranate molasses, pomegranate arils, sumac, coriander, cumin, cinnamon, and 4 g salt, then cook 2 more minutes until the mixture looks cohesive and thick.

5. 5

   Let the stuffing cool for 8–10 minutes so it is warm but not steaming hot. Cooling prevents the chicken from starting to cook unevenly from the inside and makes it easier to pack the cavity neatly.

6. 6

   Fill the chicken cavity with the lavangi mixture, pressing gently to eliminate large air gaps but not so tightly that it bursts. Tie the legs with kitchen twine and tuck the wing tips under the bird to prevent burning during the long roast.

7. 7

   Mix the melted butter with the bloomed saffron water, then brush it all over the chicken skin for glossy color and fragrance. Place the chicken breast-side up in a roasting pan and pour 120 ml water into the pan to protect the drippings and keep the fond from scorching.

8. 8

   Roast for 75–90 minutes, basting once at the 45-minute mark with pan juices for even browning. The chicken is done when the thickest part of the thigh reaches 74°C / 165°F and the juices run clear; if the skin browns too fast, tent loosely with foil for the final 20 minutes.

9. 9

   Rest the chicken for 15 minutes before carving so the juices redistribute and the stuffing slices cleanly. Carve and serve with spoonfuls of the pan juices, and scatter an additional 60 g pomegranate arils on top if you want a brighter, festive finish.