Jaghur Baghur

Chaghur Baghur or Jaghur Baghur is a favorite dish in Zanjan Province. It is made out of the lamb heart, liver and kidney along with water and other ingredients. It is called Jez Bez in Azerbaijan and Totovy, made in a frying pan, in Shiraz. In Gilan Province it is known as Vavishka. There is a similar recipe in Scotland known as Haggis, a national dish.
Ingredients
Lamb liver, 1 no
Lamb lung, 2 nos
Onions, 4 nos
Oil for frying
Turmeric powder, as required
Water, 1 glass
Potatoes, chopped finely and fried, 300 g
Salt and black pepper, as per taste
Tomato paste, 1 tbsp
Pomegranate paste or lemon juice, as per taste
Directions
Cut the onions into thin slices and fry in oil till golden brown. Wash the lamb lung and chop into tiny pieces. Add them into the fried onions and reduce the flame into low. Cover the pan and let the water evaporate.
Then sprinkle in turmeric powder and sauté. Pour in 1 glass of water. Put the lid again and let it cook over the mild heat. Since the lung takes long to cook, you should pour water to help it cook properly. Once done, there should be 2 to 3 spoons of water in the pan.
Remove the thin skin of the lamb liver and chop nicely. Remove the veins and vessels as well. Add them into the cooked lung pieces and stir thoroughly. Once it starts simmering, season with salt, pepper, tomato paste, and pomegranate paste or lemon juice, if desired. Give it a few minutes to simmer till the sauce is thick. The dish is ready. Bon Appetit!
Cooking points,
You can only apply the lamb lung which is inexpensive and economical. In this way, you will have to take 3 lungs for the recipe.
You can add in fried cubed potatoes at the end of the process of cooking to make it more delicious.
Here are our ingredients for 5 to 6 people:
Lamb lung, 1 no
Lamb liver, 1 no
Lamb heart, 1 no
Lamb kidneys, 2 nos
Onions, Medium-sized, 4 to 5, about 500 g
Oil, 150 g
Tomato paste, 1 tbsp
Salt and pepper, as per taste