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Sour Persian Gizzard Soup

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Recipe by Janine Farzin

Janine Farzin helps people with uncertainty around organ meats learn to confidently prepare them so that they can feel kitchen-confident, energized and empowered with their health. She has engineering degrees from UC Berkeley and MIT and considers nutrient-density to be a great optimization problem. She can be found at offallygoodcooking.com and on IG/YouTube @offallygoodcooking.

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This recipe uses Pluck Zesty Garlic and can easily be swapped out with All-Purpose,  Spicy, or Pure.

Instructions

Step 1

Boil gizzards until tender (about 2 hours) and chop.  Reserve.

Step 2

Make the soup base. Add lard to a pot on medium heat. When melted, add onion, carrot, and cabbage. Saute until tender, about 6-8 minutes. Add garlic, salt, pepper and turmeric.  Mix a bit and let that all get to know each other. If using, add rice.

Step 3

Add chopped gizzards and broth and bring to a boil.  Once the soup comes to a boil, reduce heat to low and let simmer for 15 minutes. (If including rice, cover pot when you reduce heat to low and let simmer for an extra 5 minutes.) 

Step 4

Add a handful of spinach leaves, mix well, and serve immediately and garnish with a dollop of yogurt or creme fraiche along with the green onions.

Ingredients

1 pound Gizzards

1 Dollop of lard (or your favorite fat)

1/2 Onion, chopped

2 Carrots, peeled and chopped

Several cabbage leaves, sliced finely

1 Garlic clove, chopped

Salt and pepper

1 teaspoon Turmeric

(optional) 1/2 cup rice

2 quarts Broth

Handful of spinach

Plain yogurt or creme fraiche

Green onion, chopped

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