Kuchmachi is a rich Georgian dish made by frying chicken liver and gizzard with onion, then folding in crushed walnuts and pomegranate molasses. Pre-boiling the gizzard to soften it is what gives the stew its balanced texture. With no added sweetener, its sharp, tangy flavour also makes it a comfortable option for anyone watching their blood sugar.
Boil the chicken gizzard in plenty of water for 20 minutes until tender, drain and cut into small pieces.
Heat the olive oil in a pan and fry the garlic and onion until soft.
Add the boiled gizzard and chopped chicken liver and cook over medium heat for 6 minutes.
Stir in the crushed walnuts, pomegranate molasses and salt, cook for another 2 minutes and serve hot.
Don't keep the heat too high when adding the liver; over high heat it toughens quickly and turns rubbery. Allergens: contains tree nuts (walnut).
Using half hazelnuts in place of the walnuts gives the stew a gentler aroma.
Admin DadaGastro · verified in test kitchenEditör 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.