Liver and gizzards are a love it or leave it option for most. While growing up my aunt Hilla would prepare this delicious dish and sneak in other innards too when she would be preparing it for herself, but was kind enough to leave us with the knowledge that we were eating just these two. Never without the delicious potatoes and boiled eggs to devour with it.
It was always a brunch served to us on a Sunday afternoon, with other favourites like waffles after.
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 chicken liver
1/2 kg chicken gizzards (boiled, see tips)
Marinate them in
1 1/2 tsp garlic
1 1/2 tsp ginger
1 tsp salt
1/2 tsp chilli powder
in a pan heat some oil and fry 6 finely chopped onions, ( or 2 cups of already fried onions)
3/4 tsp turmeric,
1 tsp cumin
4 crushed tomatoes ( 2 cups of crushed tomatoes ) and cook well until the masala comes together. You will be able to see little droplets of oil on the side once it has been properly cooked. This is called tayl per avay.
Add 3 slit green chillies and the marinated gizzards and liver. 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.