Kuchmachi with Walnuts

Method

1. 01

   Trim and rinse 300 g chicken hearts, 300 g chicken gizzards, and 250 g chicken liver. Put the hearts and gizzards in a pot with 1 bay leaf, cover well with water, add 0.5 teaspoon salt, and simmer gently until the gizzards are tender, about 45 minutes.

   ⏱ 45 min
2. 02

   Add the 250 g chicken liver to the pot and simmer just until cooked through, 7-8 minutes. Drain, discard the bay leaf, cool until easy to handle, and finely chop all the cooked offal.

   ⏱ 8 min
3. 03

   Heat 2 tablespoons vegetable oil in a wide skillet. Add the 2 finely chopped red onions with a pinch of the remaining salt and cook over medium heat until soft and lightly golden, 8-10 minutes.

   ⏱ 10 min
4. 04

   Stir in the chopped offal and cook with the onions for 5 minutes so the edges pick up a little color. Season with 1 teaspoon blue fenugreek, 1 teaspoon ground coriander, 1 teaspoon ground marigold, 1 teaspoon dried savory, 0.5 teaspoon cayenne, 0.5 teaspoon black pepper, and the remaining salt.

   ⏱ 5 min
5. 05

   In a bowl, mix 150 g finely ground walnuts with 3 crushed garlic cloves, 120 ml warm chicken stock, and 2 tablespoons white wine vinegar to make a thick dressing. Fold this walnut dressing through the warm offal mixture until everything is evenly coated.

   
6. 06

   Taste and adjust salt, pepper, or vinegar. Let the Kuchmachi stand for 10 minutes so the walnut dressing settles, then serve warm or at room temperature with 0.5 bunch chopped cilantro and the pomegranate arils scattered over the top.

   ⏱ 10 min