Jiz-Biz (جیزبیز) — Azerbaijani Sautéed Lamb Offal with Onions and Spices

• 350 glamb liver, trimmed (cut into 2 cm cubes)
• 250 glamb heart, trimmed (cut into 2 cm cubes)
• 200 glamb kidneys, trimmed (split, core removed, cut into 2 cm pieces)
• 800 mlcold water (for soaking)
• 15 mlwhite vinegar (for soaking)
• 6 gfine salt (divided)
• 1 tspground black pepper
• 1 tspground cumin
• 1 tspground coriander
• 1 tspsweet paprika
• 2 tspground sumac (plus extra for serving if desired)
• 0.5 tspturmeric
• 300 gyellow onions (thinly sliced)
• 20 gunsalted butter
• 15 mlneutral oil (such as sunflower or grapeseed)
• 15 gtomato paste (adds color and depth)
• 15 gfresh parsley (roughly chopped)
• 4 wedgelemon wedges

Instructions

1. 1

   Place the liver, heart, and kidneys in a bowl with 800 ml cold water and 15 ml vinegar. Soak for 15 minutes, then drain and rinse well, and pat everything very dry with paper towels to prevent steaming in the pan.

2. 2

   In a small bowl, mix black pepper, cumin, coriander, paprika, sumac, and turmeric. Measure 4 g of the salt into this spice mix and reserve the remaining 2 g for finishing. Keeping the salt mostly for later helps the offal brown rather than release liquid too early.

3. 3

   Heat a large heavy skillet over medium-high heat for 2 minutes, then add 15 ml oil and 20 g butter. Add the sliced onions and cook for 6–8 minutes, stirring often, until golden at the edges and softened. Transfer the onions to a plate, leaving as much fat in the skillet as possible.

4. 4

   Increase the heat to high and add the heart pieces first in a single layer. Sear for 2 minutes without moving, then stir and cook 2 minutes more so the surfaces brown. Browning builds the signature savory depth that defines a good jiz-biz.

5. 5

   Add the kidney pieces and cook for 2 minutes, stirring frequently. Sprinkle in the spice mix and stir for 30 seconds so the spices bloom in the hot fat. If using tomato paste, add 15 g now and cook for 1 minute to remove its raw taste.

6. 6

   Add the liver last and cook for 2–3 minutes, tossing constantly, until just cooked through but still tender. Return the onions to the skillet and toss for 1 minute to combine and reheat. Turn off the heat and finish with the remaining 2 g salt, then rest the pan for 2 minutes so juices redistribute.

7. 7

   Serve immediately topped with chopped parsley and a lemon wedge per portion. Squeeze 1 lemon wedge over the hot offal right before eating for brightness that balances the richness. If desired, dust each plate with an additional 0.5 tsp sumac for extra tang.