Kuchmachi with Chicken Liver and Hearts

Trim the chicken livers of membranes and any greenish traces of bile, and halve any large pieces. Rinse the hearts, trim off the tops with the vessels, and halve them.

Bring 700 ml of water to a boil, salt it, and add the chicken hearts. Simmer over low heat for 25 minutes, skimming off the foam. Set aside 100 ml of the broth, remove the hearts, and cut them into 1–1.5 cm pieces.

Pat the livers dry with paper towels. Heat half the sunflower oil in a wide skillet and sear the livers in a single layer, in batches, for 2–3 minutes per side, until a golden crust forms while the inside stays juicy. Transfer the livers to a board and cut into pieces.

In the same skillet, heat the remaining sunflower oil. Add the finely chopped onion and cook over medium heat for 8–10 minutes, until soft and golden.

Add the sliced hearts and livers to the onion. Add the minced garlic, ground coriander, ground blue fenugreek, dried savory, black pepper, and salt. Pour in the white wine vinegar and the reserved 100 ml of broth. Stir and cook for 3–4 minutes, until the liquid thickens and coats the meat in a glossy film.

Remove the skillet from the heat. Stir in the chopped walnuts and half of the pomegranate seeds, so they soak up the sauce while keeping their texture.

Transfer the kuchmachi to a wide plate, sprinkle with the remaining pomegranate seeds, and serve warm or at room temperature as an appetizer.