Pan-Fried Pasta with Chicken Liver
Pan-Fried Pasta with Chicken Liver
Ingredients
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Instructions
Heat ghee in a large pan, add chicken liver, and sauté with salt, black pepper, and cumin until browned.
Add chopped onion, mixed bell peppers, and sauté until vegetables soften slightly.
Stir in tomato paste and pomegranate molasses, mix well, and let the flavors blend. Remove from heat and set aside.
In another large pan, heat ghee and add the pasta. Stir continuously until the pasta turns golden brown and roasted.
Add a small amount of tomato paste to the pasta and mix until evenly coated.
Pour in hot water, just enough to cook the pasta, add the cooked liver to the pasta.
Cover and let it simmer until the pasta is tender and the water is absorbed.
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