Armenian Tzhvzhik with Liver and Tomato
Quick-seared beef liver and onions in a lively tomato-pepper sauce with abundant fresh herbs.
About This Dish
Tzhvzhik cooks small pieces of offal over high heat so they remain tender before meeting a reduced tomato sauce.
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Stages
- Preparation20 min
- Cooking20 min
Step-by-Step Instructions
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1
Pat the liver dry, remove tough membranes, and cut it into even 2 cm pieces. Slice the onions and pepper.
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2
Heat a cast-iron pan until very hot. Sear the liver in clarified butter in two batches for 2 minutes, then transfer it to a clean plate.
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3
Lower the heat slightly and cook the onions and pepper for 7 minutes. Add the garlic, paprika, and tomatoes and reduce for 5 minutes.
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4
Return the liver and its juices and cook for 2–3 minutes, until just cooked through but not dry.
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5
Season, remove from the heat, and cover generously with chopped parsley and cilantro.
