Sautéed Liver + Kidney with Black Kashk

Name: Sautéed Liver + Kidney with Black Kashk (Jaghurbaghur-e Araki ba Qareh Qurut)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground pepper; 2 tablespoons verjuice; 1 oz/30 g black kashk/qareh qurut dissolved in 2 cups/480 ml boiling water; 2 lamb’s hearts, rinsed and patted dry; 1 tablespoon chopped fresh parsley; 1 teaspoon grape molasses; 1 lamb’s liver, rinsed and patted dry; 2 teaspoons fine sea salt; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 russet potato (about 1 lb/450 g), peeled and diced into 1in/2.5cm cubes; 2 medium onions, peeled and finely chopped; 4 cloves garlic, peeled and grated; 8 lamb’s kidneys, rinsed and patted dry; 3 tablespoons oil; ½ cup/70 g pickled cucumbers, thinly sliced

Jaghurbaghur-e Araki ba Qareh Qurut

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

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

Asia
Iran
Main course

Method

Cut the liver and hearts lengthwise into ½in/1cm thick strips, and cut the kidneys into 1in/2.5cm cubes.
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.
Add the potatoes, salt, pepper, and thyme, and sauté for 2