Georgian chicken liver and heart sauté with walnuts and pomegranate (Kuchmachi)

1. Clean the chicken hearts, halve them and cook in salted water for 20 minutes; drain, keeping 150 ml of the cooking water. Clean the livers and cut into bite-sized pieces.

2. Pound the walnuts with the garlic, chilli and a pinch of salt to a paste in a mortar or food processor, and thin it to a cream with the reserved cooking water.

3. Soften the finely chopped onions in the oil in a frying pan over medium heat, add the livers and fry for 3-4 minutes.

4. Add the cooked hearts, sprinkle with khmeli suneli, season with salt and pepper and fry together for another 2 minutes.

5. Pour in the walnut sauce and simmer gently for 5 minutes until thickened; off the heat, stir in half the finely chopped coriander.

6. Transfer to a platter, scatter generously with pomegranate seeds and the remaining coriander and serve warm or lukewarm with mchadi or bread.

Tip: Kuchmachi is traditionally made from a mix of offal; chicken hearts and livers are the easiest to find and come ready to cook. The tart crunch of pomegranate gives it balance.