Other savoury dishes
Jaghur Baghur
جغوربغور
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Method
Clean, chop, or otherwise prepare liver, heart, kidney, onion as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: sauté.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
Jaghur Baghur is a well-known Zanjan dish and reflects the local tradition of using the whole animal, including offal. It is commonly served as a hot, quickly cooked savory dish.
Nutrition
| Energy | 305 kcal |
|---|---|
| Protein | 18 g |
| Fat | 15 g |
| Carbohydrate | 25 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0144 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods