Jaghoor Baghoor is Iranian-style sautéed liver dish usually made with sheep liver, but beef liver should work too. The secret to making the liver actually taste good is to use turmeric spices to mask the liver’s strong smell and taste. This delicious dish is quick to make but at the same time good enough to serve to guests. Lamb’s liver needs a very brief cooking to be tender.
Cut onions into thin slices. Heat vegetable oil in a frying pan and fry the onions on medium heat until golden.
Slice the mushrooms and add to onions. Stir until mushrooms are soft.
Cut liver into bite-size pieces and add to the mixture and saute briefly for 3-4 minutes.
Once the liver has changed color, add turmeric, salt and pepper. Stir briefly.
Add tomato paste and stir on low heat for 3-4 minutes.
Dice the potatoes and fry them in a separate pan.
Serve warm in a platter with potatoes.