Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Chicken liver with sumac and cinnamon

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.

Comments