How to make the best Iranian winter food? Cooking sheep liver in the village

sheep liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and last longer.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Soak sheep liver in water for 30 minutes to remove impurities.

Chop onions and garlic finely.

Heat olive oil in a skillet over medium heat until shimmering.

Add onions and cook until translucent, about 5-7 minutes.

Stir in garlic, turmeric, and cumin; cook for 1-2 minutes until fragrant.

Add sheep liver to the skillet and season with salt and black pepper.

Cook liver for 5-7 minutes, turning occasionally, until browned but still tender.

Remove from heat and drizzle with lemon juice; garnish with fresh herbs.

For the bread, mix flour, yeast, sugar, and salt in a bowl.

Gradually add warm water and knead until smooth, about 10 minutes.

Let the dough rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 375°F (190°C).

Shape the dough into a loaf and place in a baking pan.

Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary