Jaghul Baghul (Liver & Potatoes)
Jaghul Baghul (Also written as Jaghoor Baghoor or جغور بغور in Farsi), is Iranian-style sautéed liver dish usually made with sheep liver, but beef liver should work too. The secret to making the liver actually taste good is to use plenty of cumin, turmeric and curry spices to mask the liver's strong smell and taste! In Iran, people season the dish with dried lime powder after it's served.
Background: Before coming to Iran, I really hated mutton, let alone sheep's liver. But, this dish I actually liked, because the fried onions, tomato puree and all the spices covered up the taste I didn't like.
- Potatoes (about 2 medium)
- Liver (sheep or beef) (about 150 g)
- Onions or Piaz Dagh (fried onions) (1/2 to 1 )
- Tomato Puree (2-3 Tablespoons)
- Salt & pepper (to taste)
- Ground cumin seeds (1/2 to 1 teaspoon)
- Turmeric (1 teaspoon )
- Curry powder or spice (a few sprinkles)
- Other spices if you like (to taste)
Cut the potatoes into small pieces and onions into thin slices. Cut liver into bite-size pieces.
The trick to frying potatoes in just a little oil is to NOT stir them before the moisture has evaporated. Add the potatoes to the frying pan before the oil has gotten hot (this keeps the oil from splattering). Let them fry with on medium without stirring at first. If you stir they'll start to break apart.
Once most of the moisture has evaporated from the potatoes and they've started to become crisp at the bottom, you can stir them without any problem.
Now turn the heat to high and flip the potato pieces over so the other side gets crispy too.
When the potatoes are done, remove them from the frying pan into a plate lined with a paper towel.
Fry the onions until crispy and caramelized, then stir in the tomato puree (if you don't have tomato puree, it's still good with just spices and onions).
To see how to make Piaz Dagh (Iranian fried onions), check this recipe: http://cookmap.com/en/recipes/how-to-make-piaz-dagh-iranian-fried-onions
Next stir in pepper, cumin, curry powder and any other spices you're adding. Make sure the heat isn't too hot or the spices will burn. Saute briefly.
Add the liver and saute more.
Once the liver has changed color and is cooked, mix in the fried potatoes. Saute for a few more minutes.
Once everything is well mixed, it's finished!
Serve onto plates and get your daily dose of iron ;) In Iran, people like to sprinkle on some dried lime powder. Black cumin powder works really great too, if you want to get rid of the liver taste completely!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.