A hearty Persian ragout featuring tender liver, golden potatoes, onions, garlic, and cherry tomatoes, infused with warm spices.
Khorak-e Jigar is a popular Persian street food and home-cooked dish, made with liver (jigar), often from lamb or beef. Liver kebabs, known as Jigar Kebab, are commonly sold by street vendors throughout Iran, especially near bazaars where skewers of freshly grilled liver are served with bread, fresh herbs, and lemon juice. Due to its high iron and protein content, liver has long been valued in Persian cuisine as a nutritious and energy-boosting food. Whether grilled on skewers or sautéed with onions, this dish is simple, flavorful, and rich in Persian culinary tradition.
Ingredients
300g lamb or beef liver, cut into bite-sized pieces
2 medium potatoes, peeled and cubed
1 large onion, thinly sliced
2 cloves garlic, minced
10 cherry tomatoes, halved
2 tbsp olive oil (divided)
1 tsp turmeric
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional, for extra depth)
2 tbsp fresh parsley, chopped
Directions
Prepare the Liver:
Rinse the liver under cold water and pat dry with paper towels. Remove any tough membranes and cut into bite-sized cubes.
Fry the Potatoes:
Heat 1 tbsp olive oil in a deep pan over medium heat. Add the cubed potatoes and fry until golden and crispy (about 7-10 minutes).Remove and set aside on a paper towel.
Sauté the Onions & Garlic:
In the same pan, add 1 tbsp olive oil and the sliced onions. Sauté until golden brown (about 5 minutes). Add garlic and cook for another 1 minute until fragrant.
Cook the Liver:
Add the liver to the pan with the onions and garlic. Sprinkle with turmeric, salt, black pepper, and paprika. Cook over medium heat for 3-4 minutes per side, until browned but still tender inside.
Add the Tomatoes & Simmer:
Add the cherry tomatoes to the pan and stir gently. Cover and let simmer for 10 minutes, allowing the flavors to meld.
Combine & Serve:
Return the fried potatoes to the pan and toss to combine. Let simmer for another 5 minutes. Garnish with fresh parsley and serve warm.
Recipe Note
Tips & Variations
For a richer flavor, add 1 tbsp tomato paste while simmering.
For a tangy touch, squeeze in fresh lemon juice before serving.
Serve with Persian flatbread like lavash or sangak, or alongside a simple rice dish.
