A FOOD TRADITION

Lankaran-Talysh Cuisine

Lankaran-Talysh cuisine belongs to the humid southern Caspian lowlands and the Talysh cultural area, extending across the Azerbaijan-Iran border. It combines rice-centered cooking with abundant fresh herbs, leafy greens, legumes, poultry, fish, and the region’s distinctive use of sour fruit, especially plums and citrus. Pilafs are often layered or served with elaborate accompaniments, while stuffed poultry and fish are cooked with walnut, herb, or fruit mixtures. Characteristic examples include lavangi, a stuffed fish or chicken preparation; səbzi plov, herb pilaf; and kukü, a thick herb-and-egg dish. Its repertoire also includes soups and stews shaped by wetland agriculture and Caspian fisheries.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.