Kibda Eskandarani

Method

Slice the liver into thin strips approximately 5mm thick. Heat the oil in a large frying pan over medium-high heat and add the sliced onions and crushed garlic, sauteing until fragrant and golden. Add the liver strips and fry for 3-4 minutes, stirring frequently until cooked through and browned on the edges. Add the chopped green chilli, cumin, coriander, salt and pepper, stirring well to coat. Cook for another minute to allow the spices to infuse. Finish with a generous handful of fresh parsley and coriander, tossing through before serving immediately whilst still warm.