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<\/a>\nThere must be 50 ways, I thought, so I set about searching for some unusual ones. Easier sung than done though.<\/p>\n
I confess to being a lifelong liver lover, but I do know folks who are liver leavers, some tracing the trauma back to a childhood experience with a Chaplinesque dinner of shoe leather liver, so I\u2019m always on the lookout for more palatable variations. I wrote about South African Chicken Livers Peri Peri<\/a> a while ago (one of my favorite treatments for liver) and now I\u2019ve unearthed this Persian dish called Jaghoor Baghoor. You might see it as Jaghul Baghul or any number of alternate spellings where double o\u2019s and single u\u2019s get swapped and l\u2019s and r\u2019s freely do-si-do. And there are as many unique tweaks for it as there are spellings.<\/p>\n A traditional dish from Zanjan province in northwestern Iran, it calls for lamb liver, onions, optional mushrooms, and fried potatoes \u2013 fairly prosaic, right? But what attracted me was the unlikely combination of three (and only three) flavor additions that make it distinct: tomato paste, pomegranate syrup (one of those aforementioned unique tweaks), and more turmeric than I\u2019d ever think to use in a single dish.<\/p>\n The overall effect is not one of sweetness; rather it has background notes of umami from the tomato paste, tart fruitiness from the pomegranate, and earthiness from the turmeric. <\/p>\n Most of the recipes I found for the dish (and there really aren’t many) call for lamb liver but they all say that beef or calf liver can be used. Due to COVID, however, I couldn\u2019t get my hands on any of those, so I had to make do with chicken liver. What can I say? During a pandemic, bloggers can\u2019t be choosers.<\/p>\n Of course, while I was making it, I kept hearing in my head:<\/p>\n You just get out the pan, Dan Just fry up a spud, Bud (With sincere apologies to Paul Simon.) Read on… Continue reading
\nToss in the veg, Reg
\nThen you throw in the meat, Clete
\nAnd crank up the heat<\/p>\n
\nYou don\u2019t need to make rice, Bryce
\nNow the dish is complete, Pete
\nAnd you\u2019re in for a treat.<\/p><\/blockquote>\n
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\n(With sincere apologies to Paul Simon.)<\/em>
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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