This dish is inspired by the cinnamon-scented pan-fried liver dish, my aunt used to make. Unlike the West, chicken and lamb liver dishes are immensely popular in Iran. Pan-fried chicken liver is a popular homemade dish; charcoal grilled skewers of lamb liver are offered in kebab shops, some of which solely selling liver kebabs. Presented here is a version of the homemade dish with a broader Middle Eastern flavor profile. A dish that Strong Belwas would surely have loved ( Source: "
Strong Belwas needs liver and onions." A Storm of Swords - Daenerys V)
Ingredients:
1 medium white onion, finely chopped
1.1 Pounds (~500 gr) chicken livers*
1/4 TSP cinnamon
2 TBSP sumac
Tahini sauce (recipe follows)
2 TBSP pine nuts or broken walnut
Tahini sauce:
2 TBSP tahini
3 Persian limes
1 TSP garlic, grated
1/3~1/2 cup hot water
* The consumed liver is recommended soaked in milk for 15 minutes to lose its bitterness. In case the liver is well-trimmed, with the yellow pieces removed, the process is not necessary.
Lightly caramelized the onions. Increase the heat to medium high and add the liver pieces. Add the spices and cook until the liver is tender. Do not overcook the liver as it will be unpleasantly tough. The cooking time should not exceed 2~3 minutes.
Make the tahini sauce by mixing all the ingredients. Add enough hot water to reach your desired consistency. Pour the sauce on the liver and sprinkle with nuts.
The dish is always served with different styles of Persian flatbread.
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