Silky Gizzard Stew with Saffron Rice

Silky Gizzard Stew with Saffron Rice is Klara’s culinary creation, where tender chicken/turkey gizzards meet flavorful oyster mushrooms, bacon, and aromatic spices. Simmered in wine to perfection, this stew is served alongside fragrant saffron rice, complemented with sour cream and dill.

Recommended from age 2+
20 minutes preparation time, 35 minutes cooking time

Ingredients for Silky Gizzard Stew with Saffron Rice:

• 500 g chicken or turkey gizzards
• 500 g pleurotus mushrooms (commonly known as oyster mushrooms)
• 2 red onions
• 2 scallions
• 1 baby garlic
• 150g fat bacon
• 50g + 1 tablespoon of butter
• 2 tablespoons of olive oil
• 1 tablespoon of flour
• a pinch of baking soda
• 3-4 bay leaves
• 1 teaspoon of marjoram
• 1 teaspoon of black pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of urfa biber (isot pepper or chilly, optional)
• 1 teaspoon of lemon grass
• other spices (as desired)
• 1 tablespoon of lemon juice
• 1 dl of white dry wine (plus more if necessary)
• 2 dl of cooking cream
• 1 tablespoon of mustard (optional)
• For the side dish: 2 tablespoons of olive oil, 1 cup of rice, saffron, salt, turmeric, fennel, parsley (optional), 1 tablespoon of butter, 2 cups of water
• For serving: Sour cream and chopped dill leaves

First steps for Silky Gizzard Stew with Saffron Rice:

Prepare the gizzards by cleaning and removing the silverskin membrane, then slicing them into thin strips. Slice the caps of the pleurotus mushrooms into thicker strips, chop the red onions, scallions, and baby garlic, and dice the bacon.

Heat 2 tablespoons of olive oil in a pan, and brown the gizzard strips over high heat.

Once the edges start to change color and the water evaporates, add 50g of butter and allow them to brown until golden.

Lower the heat, and stir in 1 tablespoon of flour and a pinch of baking soda.

Then add the diced bacon and immediately follow with the chopped onions.

Brown until softened, then add the bay leaves and simmer for a minute or two.

Add mushrooms, remaining butter, scallions, and baby garlic. Cook until softened and water evaporates, about 7 minutes.

Spread the spices, stir in lemon juice, and pour in white wine. Cover and let simmer over low heat until the ingredients are soft and the liquid is creamy. Add wine or water if necessary for longer cooking.

For the rice, grease a pot with olive oil, add washed rice, saffron, salt, turmeric, fennel, optional parsley, and a tablespoon of butter. Add water, cover, and cook over low heat for 15 minutes without stirring or uncovering.

Stir when it’s ready to serve.

Once the Silky Gizzard Stew is shiny, stir in optional mustard, and pour in cooking cream.

Simmer for 2 more minutes without the lid.

Serve the Silky Gizzard Stew with Saffron Rice and rice with a tablespoon of sour cream and chopped dill leaves. Garnish the Silky Gizzard Stew with Saffron Rice with pickled vegetables, such as chilly or red bell peppers.

Klar Appétit!

Attention! When preparing Silky Gizzard Stew with Saffron Rice, be cautious of ingredients that may cause allergies or contain excessive alcohol, fat, salt, or sugar, particularly if serving to young children.

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