Liver and gizzards are a "love it or leave it" option for most. Traditionally, this dish had a melange of innards. But growing up, my aunt Hilla would specially prepare this delicious dish with just these two for us. It is always served with delectable potatoes and boiled eggs to accompany it. A brunch dish specially prepared for us on a Sunday afternoon, with other favourites like waffles. It is a delicious part of the #ParsiFood flavours and, for me personally, brings back a flood of happy memories too.
|This picture has been shared by a facebook friend who won a contest for Aleti Paleti using this recipe.|
1 kg/ 2.2 lb chicken liver
1/2 kg/ 1.1 chicken gizzards (boiled, see tips)
1 1/2 tsp garlic
1 1/2 tsp ginger
1 tsp salt
1/2 tsp chilli powder
3 tbsp oil
1 kg/ 2.2 lb onion -finely chopped
¾ tsp turmeric
1 tsp cumin
2 cupful crushed tomato
3 green chillies
Marinate the washed chicken liver and gizzards in the marinade.
In a pan heat the oil and fry the onions to a golden brown. Add the turmeric, cumin and tomatoes and cook until it all comes together, and the liquid has evaporated leaving small droplets of oil on the side of the pan. Tayl per avaylu hoi.
Add the 3 slit green chillies and the marinated liver and gizzards. Mix well and cook for 7 minutes. Do not cover. Sprinkle with a hand full of fresh cut coriander.
Serve it with diced roasted potatoes and freshly boiled eggs and warm rotli on the side.
Boil the gizzards for 30 minutes in salted water. Cool and marinate. This ensures that they are soft and edible.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.