Lavangi is most prevalent in the Absheron Peninsula of Azerbaijan and in the Lankaran, Lerik, Astara, Masally, Salyan and Neftchala districts.

[5] The ingredients for stuffing include peeled walnuts, chopped and well-fried onions, sour prune or sour cherry or a pomegranate juice syrup called narsharab ("nar" is the local name of pomegranate in Azerbaijan), dried cherry-plums, raisins and vegetable oil.

They are mixed with a cup of water, and salt and pepper are also added to taste,[5][9] if the fish has caviar, it is also used in the filling.

[5]The chicken is first wiped with salt and pepper and then stuffed with the mentioned mixture and then sewed.

Outside of the chicken is rubbed with vegetable oil and cherry-plum paste and baked in medium oven until turn red.