Sautéed Liver + Kidney with Black Kashk

Jaghurbaghur-e Araki ba Qareh Qurut

Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About


  • 1 lamb’s liver, rinsed and patted dry
  • 2 lamb’s hearts, rinsed and patted dry
  • 8 lamb’s k


  1. Cut the liver and hearts lengthwise into ½in/1cm thick strips, and cut the kidneys into 1in/2.5cm cubes.
  2. In a large sauté pan, heat the oil over medium-high heat and add the liver, hearts, and kidneys. Sauté for 2 minutes. Add the onions and garlic, and sauté for 3 to 5 minutes until browned.
  3. Add the potatoes, salt, pepper, and thyme, and sauté for 2