Kuchmachi is a rich Georgian offal dish made by sautéing chicken liver and gizzards with onion, then mixing them with crushed walnuts and pomegranate molasses. Pre-boiling the gizzards until tender gives the stew a balanced texture. Its sharp, tangy flavor contains no added sweetener, making it an option for people monitoring their blood sugar.
Boil the chicken gizzards in plenty of water for 20 minutes, until tender. Drain and chop into small pieces.
Heat the olive oil in a skillet and sauté the garlic and onion until softened.
Add the boiled gizzards and chopped chicken liver and sauté over medium heat for 6 minutes.
Add the crushed walnuts, pomegranate molasses, and salt. Cook, stirring, for 2 more minutes, then serve hot.
Do not use excessively high heat when adding the liver to the pan; high heat can quickly make it tough and rubbery. Allergen: contains tree nuts (walnuts).
Editör notundaki gibi cevizin tam yarısını fındıkla değiştirdim, ortaya çıkan aroma gerçekten çok daha yumuşak oldu ama nar ekşisinin ekşiliği bende biraz daha baskın hissedildi.
Ceviz yağı nar ekşisinin ekşiliğini biraz daha iyi dengeliyor, fındık daha hafif kaldığında o denge biraz ekşiliğe kayabiliyor. İsterseniz nar ekşisini yarım kaşık azaltabilirsiniz.
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