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