About Food – Chicken Liver with Red Wine and Svanetian Salt
In this recipe we show how to make a chicken liver dish that uses Svanetian salt as a flavoring.
Ingredients (4 servings): 1 kilo of chicken liver, 4 bay leaves, 1 tbs coarse dried hot pepper, 1 tbs of Svanetian salt, 2 juicy tomatoes, 2 onions, 150 ml of red wine, 1 tbs of vinegar, 10 grams of fresh Basil and 8 tbs of vegetable oil.
Svanetian salt (Georgian: სვანური მარილი), from Svaneti region in the mountainous north-western part of Georgia, has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes as well as a condiment instead of table salt. The salt mixture is made from a minimum of 8 ingredients, including regular salt, ground caraway seeds, garlic, marigold, coriander and blue fenugreek.
Preparation: Add the liver, red wine and bay leaves to a pan. Sprinkle with 1 heaped tbs of coarse dried hot pepper and 1 heaped tbs of Svanetian Salt. Leave in a cool place for 30 minutes to marinate.
After 30 minutes, cover the pan (leaving a small gap for steam to escape) and cook on a medium heat for 25 minutes.
Coarsely chop the onions and add to the pan, together with 8 tbs of vegetable oil.
Stir and cook for 1 minute.
Add chopped tomatoes and 1 tbs of vinegar.
Stir and cook for a further 5 minutes, stirring occasionally.
Serving: Serve hot. We garnished ours with fresh Basil.
Enjoy your liver with red wine and Svanetian Salt!
You might also want to try our Chicken Liver Chashushuli recipe, made with chicken liver, onions, wine and spices.
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[…] also be used as a flavoring when cooking a variety of meat, fish, potato and soup dishes. Click here for a recipe for Chicken Liver cooked in red wine and flavored with Svanetian […]
Georgia About 
I have a nice and easy recipe for “liver kaurma” for you:
Ingredients:
– 2 pounds of chicken liver (you could also add 1 pound of chicken grizzards)
– 2-3 onions
– tomato paste,
– dry qondari to taste
– salt to taste
– black ground pepper to taste.
Preparation:
– wash chicken liver thoroughly in cold water and boil until 3/4 ready.
– draw off the broth into a separate pot and save it aside
– cut the liver into medium sized cubes
– finely chop 2-3 onions and stirring frequently sautee in butter in a frying pan until 3/4 ready.
– add liver to the onions and mixing gently sautee for 10 minutes. Remember not to cover the frying pan with a lid for liver to be tender.
– Add 2 – 3 table spoons of tomato paste and keep stirring the mix gently
– add the broth to taste.
(NOTE: Do not add too much of it otherwise it may become too watery.
Save some broth in case some of the kaurma’s left over and you’d want to warm it up next day. You should then add a bit of the saved broth to it while heating it up to prevent it from becoming too dry – because meat absorbs liquid while it cools.)
– Bring the mix to a boil and keep it boiling for another 2 -3 minutes.
– At the end add qondari, salt and black pepper to taste, and mix well.
(You could also add chicken grizzards to the liver… This will add some knack to it.)
I hope you’ll enjoy it. It’s not as refined as the recipe you’ve put out, but it’s easy, and I make it for myself quite often to save time. More like village style…
Cheers,
Vato
Thank you! I shall try that 🙂
It’s ridiculous, but I always want everything you make 🙂
🙂