Kuchmachi with Persimmon
Main Dishes • Georgian
Description
This recipe was shared with us by Emily Smith, owner of The American Bistro.
Ingredients
- Chicken hearts 5 oz
- Chicken Liver 5 oz
- Chicken gizzards 5 oz
- Uchiko Suneli 0 oz
- Red Long Chili Peppers 0 oz
- Khmeli-suneli 0 oz
- Onion 5 oz
- Garlic 0 oz
- Persimmon 10 oz
- Cilantro 0 oz
- Pomegranate Seeds 0 oz
- Salad Potatoes 0 lbs
- Salt to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Rinse the hearts, liver, and gizzards and boil them in salted water until cooked, but do not overcook.
Step 2
Cool and cut into small pieces, removing any veins.
Step 3
Peel the potatoes and boil until cooked.
Step 4
Slice the onion into strips.
Step 5
Cut the persimmon into large slices about 2 cm thick.
Step 6
Peel and finely chop the garlic.
Step 7
Heat a pan and add oil. Sauté the onion until golden.
Step 8
Add the liver, garlic, spices, and persimmon to the onion.
Step 9
Sauté everything together for 2–3 minutes.
Step 10
Mash the potatoes with a masher until smooth.
Step 11
Place the mashed potatoes on a plate, and top with the kuchmachi.
Step 12
Garnish with pomegranate seeds and cilantro.
Step 13
Serve!
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