Jaghoor Baghoor / Vavishka - Persian Haggis
Jaghoor Baghoor, or Hasratol Molook, indeed holds a significant place in Iranian cuisine, reflecting a rich tapestry of flavors and cultural heritage. Its variations across different regions speak to the diverse culinary landscape of Iran and the importance of local ingredients and traditions.
The story behind its name, Hasratol Molook, adds an intriguing layer to its history, highlighting the socio-economic dynamics of food consumption in the past. It's fascinating to see how a dish once enjoyed primarily by the working class has evolved into a celebrated part of Iranian culinary tradition.
The use of lamb offal in Jaghoor Baghoor exemplifies the culinary philosophy of utilizing every part of the animal, embodying principles of sustainability and respect for nature. It's a testament to the resourcefulness of Iranian cuisine and the value placed on minimizing waste.
The blend of spices and aromatic ingredients in Jaghoor Baghoor creates a complex and satisfying flavor profile, inviting diners to experience the depth of Iranian culinary heritage with each bite. Whether it's called Ghaverma, Jaghoor Baghoor, or Vavishka, this dish serves as a delicious reminder of the rich culinary traditions that have been passed down through generations in Iran.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 20 min Cook: 1 h Total: 1 h 20 min
Ingredients (serving 4)
500g lamb offal (heart, kidney, liver), cleaned and chopped into small cubes
150g fat tail sheep / dombeh, chopped into small cubes
2 onions, finely sliced
2 cloves garlic, finely grated
250g potato (1 large), chopped into small cubes
15 cherry tomatoes
100g sweet peppers, sliced
1 chilli (optional), finely sliced
120ml / 1/2 cup vegetable oil
1 tbsp tomato paste
3 cm fresh turmeric, grated, or 1 tsp ground turmeric
1/2 tsp black pepper
Salt to taste
Your favourite bread for making a sandwich
Mixed salad for serving (optional)
1 fresh lemon to garnish
Method
In a frying pan, brown the fat tail cubes until they melt and reduce by half their weight for a few minutes. Remove them from the pan and set them aside.
In the same pan, sauté the onions with the oil released from the tail fat for about 5 minutes over medium heat until golden.
Add the grated turmeric, grated garlic, tomato paste, black pepper, and the lamb heart cubes. Combine well, cover with a lid, and let them simmer for about 20 minutes. (Lamb's heart needs more time to cook than lamb's kidney and liver)
Once cooked, add the chopped lamb kidney. Combine well, cover with a lid, and let them cook for 5 minutes.
Add the cherry tomatoes, sliced sweet peppers, and sliced chilli. Season with salt, cover the pan, and let the mixture simmer for another 5 minutes.
Remove the lid. Add the chopped lamb liver and golden dombeh. Combine well and let them cook all together for 5 more minutes.
Keep the pan uncovered and allow any excess liquid to evaporate if needed.
Deep fry the potato cubes until golden and crispy.
Garnish your Jaghoor Baghoor with crispy potato cubes, fresh lemon juice, and freshly chopped parsley. Serve it with your favourite sandwich bread and mixed salad.
I’d love to see your Jaghoor Baghoor! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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