Cız-Bız (Cız-Bız) — Azerbaijani Lamb Offal Sauté with Onion and Spices

• 350 glamb liver, trimmed (cut into 2 cm pieces)
• 250 glamb heart, trimmed (cut into 1.5 cm pieces)
• 200 glamb kidney, trimmed (split, core removed, cut into 2 cm pieces)
• 220 gyellow onion (thinly sliced)
• 20 gunsalted butter
• 15 mlsunflower oil
• 6 gfine salt
• 1 tspblack pepper, freshly ground
• 1 tspground cumin
• 1 tspsweet paprika
• 0.5 tspground coriander
• 1.5 tspsumac (plus extra 0.5 tsp for serving)
• 1 tbsptomato paste (for a slightly saucier, deeper color)
• 60 mlwater (only if using tomato paste)
• 10 gfresh parsley (finely chopped)
• 4 wedgelemon wedges

Instructions

1. 1

   Trim the liver, heart, and kidneys carefully, removing any sinew, tough membranes, and the kidney core. Rinse quickly under cold water, then pat everything very dry with paper towels so the offal sears instead of steaming.

2. 2

   Cut the liver into 2 cm pieces, the heart slightly smaller, and the kidneys into bite-size chunks so they finish cooking at roughly the same time. Sprinkle the offal with 3 g of the salt and 0.5 tsp of the black pepper, then toss well and let it sit for 10 minutes while you slice the onion.

3. 3

   Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes, then add the sunflower oil and butter. When the butter foam subsides, add the sliced onion and cook for 6–7 minutes, stirring often, until soft and lightly golden at the edges.

4. 4

   Push the onions to the sides of the pan to clear a hot center, then add the heart pieces first. Sear for 3 minutes, stirring only once or twice so the surface browns, then mix the heart with the onions to distribute the heat.

5. 5

   Add the kidney pieces and cook for 2 minutes, keeping the heat high so moisture evaporates quickly. Sprinkle in the cumin, paprika, coriander, and the remaining 0.5 tsp black pepper, and stir for 30 seconds to bloom the spices without burning them.

6. 6

   Add the liver last and cook for 2–3 minutes, tossing continuously, until browned on the outside but still tender inside. Add the remaining 3 g salt and 1.5 tsp sumac, then stir for 20 seconds so the tangy spice coats everything evenly.

7. 7

   If using tomato paste, stir it in for 30 seconds to caramelize slightly, then add 60 ml water and scrape the pan to dissolve the browned bits. Simmer for 2 minutes until the liquid reduces to a glossy coating, then turn off the heat and fold in the chopped parsley.

8. 8

   Rest the cız-bız in the pan for 2 minutes so the juices settle and the onions reabsorb flavor. Serve hot with lemon wedges and an extra 0.5 tsp sumac sprinkled across the top for brightness.