Georgian Chicken Liver and Tomato Salad with Nuts and Pomegranate

Fast and tasty, in Georgian traditions! The Georgian salad has tender liver, juicy tomatoes, the sweetness of ripe pomegranate with a slight piquancy. And of course, nuts, as a traditional addition to most Georgian dishes. This combination gives a bright, special taste. And it’s very easy to cook!
cook time: 30 min
Caleb Huxley
Georgian Chicken Liver and Tomato Salad with Nuts and Pomegranate

Nutrition Facts (per serving)

176
Calories
13g
Fat
5g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes (average) 2 pc
Olive oil 1.5 tbsp
Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Walnuts 35 g
Parsley 10 g
Bulb onions (red) 50 g
Vegetable oil 1.5 tbsp
Chicken liver 400 g
Pomegranate (grains) 35 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken liver and tomatoes in Georgian style? Prepare the necessary products. If the chicken liver is frozen, defrost it at room temperature or in the refrigerator. Parsley can be replaced with cilantro.

Step 2

Step 2
Clean the chicken liver from veins, fatty inclusions and possible blood clots. This must be done so that the finished liver does not taste bitter. Wash the liver and dry thoroughly with paper towels.

Step 3

Step 3
Sprinkle the liver with flour and stir.

Step 4

Step 4
Heat vegetable oil in a frying pan over medium heat. There is no need to heat the pan too high to prevent the liver from burning. Place the breaded liver in the pan. The size of the pan should be large enough to fit the liver in one layer. Fry the liver over medium heat on one side for 3 minutes.

Step 5

Step 5
Then turn the liver over to the other side and fry for about 3 minutes, stirring. Do not cook the liver for too long to prevent it from becoming dry and tough. Once the pieces have completely changed color, remove the pan from the stove. Transfer the finished liver to a separate bowl and cool.

Step 6

Step 6
Peel the garlic, pass through a press or grate on a fine grater.

Step 7

Step 7
Wash the parsley, dry it, remove large, thick stems. Finely chop the greens.

Step 8

Step 8
Grind the walnuts into fine crumbs.

Step 9

Step 9
Peel and wash the red onion. Cut the onion into thin half rings.

Step 10

Step 10
Wash the tomatoes and dry them. Cut the tomatoes into medium slices. Choose tomatoes that are ripe but firm so that they do not lose their shape when cut.

Step 11

Step 11
In a convenient bowl, combine all the prepared products: cooled liver, tomatoes, onions, herbs, garlic. Add ground black pepper, salt, walnuts. Season the salad with olive oil and mix gently. Let the salad sit for 10 minutes.

Step 12

Step 12
Before serving, sprinkle the salad with pomegranate seeds. Bon appetit!

Additional rubrics

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