Kuchmachi with persimmon

Wash the heart, liver, and stomachs and boil in salted water until cooked, but do not overcook.

Cool and cut into small pieces, removing the veins.

Peel the potatoes and boil until cooked.

Cut the onion into strips.

Cut the persimmon into thick slices of 2 cm.

Peel and finely chop the garlic.

Heat the pan and pour in oil. Fry the onion until golden.

Add liver, garlic, spices, and persimmon to the onion.

Fry everything together for 2-3 minutes.

Mash the potatoes with a masher until they are pureed.

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

Garnish with pomegranate seeds and cilantro.

Serve!