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Sour Persian Gizzard Soup

Servings 4

Inspired by Persian stews, this vibrant dish features a turmeric-infused base that concludes with a delightful sour note. Boosting appetite and metabolism, this simple soup is perfected with the addition of sour yogurt or creme fraiche. For a dairy-free option, a squeeze of lime juice offers a zesty alternative.

  • 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
  1. Step 1
    Boil gizzards until tender (about 2 hours) and chop.  Reserve.
  2. 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.
  3. 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.) 
  4. 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.