Pan-fried chicken liver and heart

This is a Persian recipe called Jaqool Baqool (جغول بغول). It’s made of organ meats, in this case liver and heart. They are considered to be superfoods with loads of benefits. Specially the livers which are high in Vitamin B12 (improves cellular function and blood formation), useful for anemia prevention, and have lots of Iron.

It’s rich, without making you feel stuffed. Livers and other internal organs are usually overlooked in Italy, where I live. That’s why they are so cheap! (and I don’t complain about it)

⏳ This dish is ready in 15 mins, perfect for hectic days.

Ingredients | 2-3 servings

• 350g/12.3oz Chicken livers and hearts
• 1 Onion
• 1 teaspoon Turmeric
• 1 tbsp Tomato paste
• 2-3 tbsp Clarified butter / oil
• Salt and Pepper

Preparation

– Remove the white parts from the livers.

– Cut the hearts in smaller pieces because they need more time to cook.

– Chop the onion too

Cooking process

On medium heat:

– Stir fry onions till they become slightly golden

– Add turmeric, salt and black pepper

– Add heart pieces and stir fry for 5 mins ⏳

– Add livers and continue to stir for some seconds till they change their color and releases their juice

– The last ingredient is tomato paste which gives sour taste and a nice red color to the dish.

Stir fry for ⏳ 5 minutes, adjust the seasoning and it’s ready to serve!

Notes

• Traditionally it’s served with flat bread, chopped fresh onions and vinegar, plain greek yogurt and fresh herbs

Noosh e Jan! (in Farsi: Buon Appetite ☺️)