Offal
A classic starter on Georgian tables, kuchmachi is made by sautéing chicken liver with onion, tossing it with crushed walnuts, and adding pomegranate molasses. The sweet-and-tart balance lightens the rich flavor of the offal.
Sauté the finely chopped onion in cooking oil for 8 minutes, until softened and lightly colored.
Add the cleaned chicken liver to the pot and cook over high heat for 7 minutes, turning it until browned on all sides.
Add the garlic cloves, crushed walnuts, salt, and black pepper. Cook for 3 more minutes, stirring.
Add the pomegranate molasses and remove the pot from the heat. Serve with chopped cilantro.
Important: do not overcook the liver, or it will become tough and rubbery; remove it from the heat as soon as the outside is browned. Allergen: contains tree nuts (walnuts).
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