Georgian Offal with Walnuts and Pomegranate (Kuchmachi)
კუჭმაჭი kuchmachiSay it: kooch-MAH-chee
Kuchmachi is a beloved Georgian offal dish from the western regions of Guria and Imereti. Tender pieces of chicken or beef hearts and livers are sautéed with onions and garlic, then combined with a rich paste of ground walnuts, fresh herbs, and tangy pomegranate molasses. The result is a savory, earthy main course with nutty depth and bright acidity that balances the robust flavor of the organs. Traditionally served at supra feasts and family gatherings, it is often enjoyed at room temperature as part of a spread of appetizers.
Georgian Offal with Walnuts and Pomegranate (Kuchmachi)
კუჭმაჭი, kuchmachi
Pronounced kooch-MAH-chee
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the hearts and livers thoroughly under cold water. Trim away any tough membranes, veins, or fat, then cut both into small bite-size pieces, about ½ inch (1 cm). Pat dry with paper towels.
Heat 2 tbsp (30 ml) of the oil in a large skillet over medium-high heat. Add the hearts and cook, stirring often, until browned on all sides and cooked through, 8–10 minutes. Transfer to a plate.
Add the remaining 1 tbsp (15 ml) oil to the skillet if needed. Cook the livers over medium heat until browned on the outside but still slightly pink inside, about 4–5 minutes. Avoid overcooking so they stay tender. Remove and set aside with the hearts.
Lower the heat to medium. Add the chopped onions to the skillet and sauté until soft and golden, 7–8 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Return the cooked hearts and livers to the skillet. Sprinkle with the ground coriander, fenugreek, salt, and black pepper. Stir well to coat the pieces evenly.
Remove the skillet from the heat. Add the ground walnuts and pomegranate molasses, stirring until the offal is evenly coated in the thick, nutty sauce.
Let the mixture cool for a few minutes, then gently fold in the chopped cilantro and parsley. Taste and adjust seasoning with more salt or pomegranate molasses if needed.
Transfer to a serving platter. Scatter generously with pomegranate seeds and a few extra herb leaves before serving.
Regional variants
Some cooks add a pinch of khmeli suneli spice blend or use fresh pomegranate juice in place of part of the molasses. A few regional versions incorporate chili flakes for gentle heat.
Cook's notes
- Source fresh, high-quality offal from a trusted butcher for the best flavor and texture.
- The dish improves after resting 30 minutes or overnight in the fridge; serve at room temperature for the fullest taste.
- Adjust the pomegranate molasses to suit your preferred level of tartness.
Serve with
Warm Georgian bread such as shotis puri, pickled vegetables, and Georgian wine.
Make ahead and storage
Can be prepared a day ahead and refrigerated; bring to room temperature before serving and add fresh pomegranate seeds at the last minute.
