Sautéed Lamb Liver, Kidneys, and Heart

Name: Sautéed Lamb Liver, Kidneys, and Heart (Khorak-e del-o jigar-o qolveh)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground pepper; ½ cup (120 ml) water; 2 teaspoons red wine vinegar; 1 teaspoon grape molasses; 1 teaspoon dried thyme; ½ cup (100 g) sliced cucumber pickles; 1 tablespoon chopped fresh parsley; 1 lamb liver, 2 hearts, 8 kidneys; 1½ teaspoons sea salt; 1 tablespoon flour; 2 tablespoons tomato paste; 4 cloves garlic; 2 large onions, chopped; 2 tablespoons oil; 1 lamb liver, 2 hearts, 8 kidneys; 1 lamb liver, 2 hearts, 8 kidneys

Khorak-e del-o jigar-o qolveh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 lamb liver, 2 hearts, 8 kidneys
2

Asia
Iran
Starter

Method

Slice liver and hearts lengthwise into strips ½-in/1cm thick. Cut kidneys into 1-in/2.5cm cubes. Wash and pat dry.
In a large skillet, 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 brown. Add tomato paste, flour, salt, and pepper and stir-fry for 1 min