INGREDIENTS

• 1 kg. of chicken giblets (stomachs, liver, hearts);
• 100 g. of peeled walnuts;
• 3-4 cloves of garlic;
• 2 tbsp. red wine vinegar or pomegranate juice;
• 1 tsp. ground coriander, kondari (savory) black and red hot peppers;
• 1/2 tbsp. salt;
• 1 large pomegranate for decoration.

METHOD

1. Pour the giblets in a saucepan of about 2.5 liters. cold water, bring to a boil and cook over low heat until tender. Each type of offal requires a different cooking time. The liver will be cooked in 10-15 minutes, hearts in 30 minutes, stomachs in about 40 minutes. Remove from the broth (it will not be needed) and cool.
2. Pound garlic with salt in a mortar, add coriander, kondari and both types of pepper, grind into a homogeneous gruel. Grind walnuts in a blender or mortar and mix with dressing, adding vinegar or pomegranate juice.
3. Peel the pomegranate from the peel, films and internal partitions. Cut the cooled giblets with a sharp knife as carefully as possible into small square pieces, mix with the dressing with your hands so that it evenly covers all the pieces. Taste for salt and spiciness - some like the spicy version. Divide among small bowls and sprinkle with pomegranate seeds.