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Kuchmachi with persimmon

4 servings

60 minutes

Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

476.1

kcal

32.9g

grams

12.6g

grams

63.4g

grams

Ingredients

4servings

200

g

200

g

Chicken gizzards

200

g

Blue fenugreek (utskho-suneli)

8

g

Ground red pepper

2

g

4

g

120

g

20

g

280

g

16

g

Pomegranate seeds (arils)

12

g

1

kg

to taste

to taste

Cooking steps

1
Wash the heart, liver, and stomachs and boil in salted water until cooked, but do not overcook.
Required ingredients:
1. Chicken hearts: 200 g
2. Chicken liver: 200 g
3. Chicken gizzards: 200 g
4. Salt: to taste

2
Cool and cut into small pieces, removing the veins.

3
Peel the potatoes and boil until cooked.
Required ingredients:
1. Potato: 1 kg

4
Cut the onion into strips.
Required ingredients:
1. Onion: 120 g

5
Cut the persimmon into thick slices of 2 cm.
Required ingredients:
1. Persimmon: 280 g

6
Peel and finely chop the garlic.
Required ingredients:
1. Garlic: 20 g

7
Heat the pan and pour in oil. Fry the onion until golden.
Required ingredients:
1. Vegetable oil: to taste
2. Onion: 120 g

8
Add liver, garlic, spices, and persimmon to the onion.
Required ingredients:
1. Chicken liver: 200 g
2. Garlic: 20 g
3. Blue fenugreek (utskho-suneli): 8 g
4. Ground red pepper: 2 g
5. Khmeli-suneli: 4 g
6. Persimmon: 280 g

9
Fry everything together for 2-3 minutes.

10
Mash the potatoes with a masher until they are pureed.
Required ingredients:
1. Potato: 1 kg

11
Place mashed potatoes on a plate and top it with kuchmachi.

12
Garnish with pomegranate seeds and cilantro.
Required ingredients:
1. Pomegranate seeds (arils): 12 g
2. Cilantro: 16 g

13
Serve!

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