Georgian
Kuchmachi
Kuchmachi is a warm Georgian dish of finely chopped offal cooked with onions, walnuts, vinegar, and aromatic spices. It is finished with cilantro and pomegranate seeds for the bright, tart contrast that is traditional at the table.
Watch it madeВ гостях у Гарика · 15:22
Ingredients
- Chicken gizzards200g
- Chicken hearts150g
- Chicken livers150g
- Bay leaf1
- Yellow onion1 medium, finely chopped
- Sunflower oil2 tbsp
- Walnuts50g, finely ground
- Garlic2 cloves, crushed
- Ground coriander seed1 tsp
- Blue fenugreek1/2 tsp
- Dried marigold1/2 tsp
- Ground hot red pepper1/4 tsp
- Ground black pepper1/4 tsp
- Fine saltto taste
- Red wine vinegar1 1/2 tbsp
- Offal cooking liquid3 tbsp
- Fresh cilantro3 tbsp, chopped
- Pomegranate seeds3 tbsp
Method
- Rinse the gizzards, hearts, and livers well, trimming away tough membranes, green spots, and excess fat.
- Put the gizzards and hearts in a small pot with the bay leaf and enough cold water to cover, bring to a boil, skim, then simmer for 30 to 35 minutes until tender.
- Add the chicken livers to the same pot and simmer gently for 6 to 8 minutes, just until cooked through.
- Lift out the offal, reserve a little cooking liquid, and chop everything finely into small, even pieces.
- Heat the sunflower oil in a skillet over medium heat and cook the onion with a pinch of salt for 8 to 10 minutes until soft and lightly golden.
- Add the chopped offal to the skillet and fry for 5 minutes, stirring often, so the edges take on a little color.
- In a bowl, mix the ground walnuts, garlic, coriander seed, blue fenugreek, dried marigold, hot red pepper, black pepper, vinegar, and 3 tbsp reserved cooking liquid into a thick paste.
- Stir the walnut-spice paste into the offal and cook over low heat for 3 to 4 minutes, adding a splash more cooking liquid only if the mixture feels dry.
- Taste and adjust the salt and vinegar so the kuchmachi is savory, nutty, and lightly tart.
- Remove from the heat, fold in most of the cilantro, and let the dish stand for 5 minutes before serving.
- Serve warm or at room temperature, sprinkled with the remaining cilantro and pomegranate seeds.
Common questions
Can I substitute the chicken gizzards, hearts, or livers in kuchmachi if I can't find them all?
Yes. Keep at least one chewy organ and one tender organ for the right texture. You can use all chicken livers in a pinch, but the dish will be softer and richer. Turkey gizzards or hearts also work.
How do I know when the offal is cooked without making it tough?
Gizzards and hearts need the longest simmer: about 30 to 35 minutes, until just tender when pierced. Add livers only near the end and cook 6 to 8 minutes. Overcooking livers makes them crumbly and dry.
What are the most common mistakes when making kuchmachi?
Not trimming the organs well, boiling instead of gently simmering, and overcooking the livers are the big ones. Also avoid too much liquid in the walnut mixture; it should coat the meat, not make the dish soupy.
How should I store leftovers, and can kuchmachi be reheated?
Store cooled kuchmachi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water if needed. Avoid high heat, which can dry out the livers.
What is the best way to serve kuchmachi?
Serve it warm or at room temperature, topped with extra walnuts and herbs if you like. It pairs well with fresh bread, pickles, onions, and a simple Georgian salad. A squeeze of vinegar at the table brightens it.