Tehran Jigar Sandwich
Fully cooked lamb liver in ready-to-eat flatbread with onion, basil and lime.
Preparation: 15 min · Cooking: 8 min · Total: 23 min · 2 servings
Ingredients
- 300 g Trimmed raw lamb liver
- Ready-to-eat Persian flatbreads — 2
- Small raw red onion, thinly sliced — 1
- 30 ml Fresh basil leaves, loosely volume-measured
- 1 tbsp Fresh lime juice
- 1 tsp Neutral oil for a thin cooking coating
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare clean accompaniments
Wash produce with potable water, slice onion, measure basil and lime juice, and keep them away from the raw-liver board and tools. Use 2 ready-to-eat flatbreads; their piece size is not a guaranteed gram weight.
Trim and cut
Keep raw lamb liver at 4°C or colder until needed. Trim membrane and ducts with clean tools and cut into similar small thin bite-sized pieces. Do not rinse or splash raw liver; wash hands and sanitize raw-contact surfaces afterwards.
Coat and skewer
Apply only the measured 1 tsp oil as a thin coating. Thread pieces on rated flat food-contact metal skewers supported safely by the chosen equipment; do not improvise sharp supports or stack thick pieces.
Heat chosen equipment safely
Use a rated grill pan according to its manufacturer, without overheating empty cookware or smoking oil, OR an appropriate outdoor charcoal grill over controlled coals. Never burn charcoal indoors, in a garage or under a kitchen hood. Use manageable batches. The following liver-cooking stage requires a verified 74°C centre, not merely hot equipment.
Grill and verify centres
Start checking around 2 minutes per side, turning safely, but continue until several thickest liver pieces reach selected household target 74°C. USDA organ-meat guidance is 71°C. Two minutes, brown colour or tenderness preference is not proof of safety; do not serve rare liver.
Grill and verify centres: 240 seconds
Warm bread and transfer cleanly
Warm ready-to-eat flatbread in suitable clean equipment, checking from 1 minute until warm, not burnt. Slide fully cooked 74°C liver from skewers with clean tools onto bread and season with listed salt and pepper. Do not reuse the raw-liver platter.
Warm bread and transfer cleanly: 60 seconds
Finish sandwiches
Divide all measured raw red onion, basil and lime juice across the 2 bread portions with hot cooked liver. No sumac, parsley or unlisted sauce is added to this master. Serve immediately.
Keep leftovers separate
Chill cooked liver promptly in shallow portions within 2 hours, or 1 hour in hot conditions, at 4°C or colder for selected 24 hours. Keep fresh garnishes and bread separate; reheat only liver once to 74°C, not an assembled raw-onion sandwich left warm.
Tips
- Base batch: quantities are for 2 catalogue servings (minimum 1, maximum 8). Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Scale ingredients, not temperatures or automatically the cooking times. Wash produce with potable water and keep raw meat/tools away from ready-to-eat food.
- Timers mark first checks, not guaranteed doneness. Keep water/fat allocations separate, use appropriate cookware and manageable batches, normal fitted lids and no towel seals or blocked vents. Conditional top-ups are measured, never guaranteed final yields.
Common mistakes
- Do not mistake browning or elapsed time for cooked-through food, omit named process inputs, add unlisted garnish fats or leave perishable food waiting warm.
Substitutions
- Use the specified foods, quantities and dry/cooked preparation states. No unmeasured ingredient swap is approved for this master; separate accompaniments do not replace its measured ingredients.
Storage
Chill promptly in shallow portions within 2 hours (1 hour in hot conditions), at 4°C or colder; selected household limit 24 hours, or any shorter label/use-by limit. Cool rice ideally within 1 hour and use within 24 hours. Keep bread/garnishes separate. This is not a validated shelf life; reheating cannot rescue mishandling.
Reheating
Reheat only once to 74°C throughout, steaming hot, checking several places. Reheat only the needed portion and add only a measured amount of water if necessary. Add separate ready-to-eat garnishes with clean tools.
About this recipe
An owner-selected Iranian household version with explicitly measured ingredients and practical home-kitchen steps. Historical exclusivity, medical benefits and exact traditional-origin claims have not been independently verified.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.