Jaghoor Baghoor is one of the traditional and popular cuisines in Zanjan province which has gained a high reputation among tourists. It is a simple and yet delicious and nourishing meal. It is made using lamb offal and liver combined with some onion, oil and other typical additives like salt, pepper, turmeric, tomato sauce, water, pomegranate sauce or lemon juice and sour grape based on different tastes. If it is cooked with clarified butter, it will get far more toothsome.
A key factor in cooking this Zanjani food is cleaning the liver completely in order to reduce its negative effects on the flavor of the food. Using liver, lamb offal of sheep or cattle is the common way of cooking Jaghoor Baghoor, however, some people prefer to use lung instead. The most common way to cook Jaghoor Baghoor is cutting onion into thin slices and fry them deeply in oil till golden brown and crisp. The next step is adding the liver pieces with a little bit salt, pepper, tomato sauce, sour grape and, if they would like, half a spoon pomegranate sauce or limon juice.
If the lung is used, the pieces are added to the deep-fried onions and then covered and heated until the water of the lung will be totally evaporated. Then, turmeric is a bit fried before adding the required amount of water. After boiling, other additives like salt, pepper, tomato sauce and sour grape, based on their taste, half a spoon pomegranate sauce or limon juice are added.
Some people serve this food with french-fried potatoes which makes it much more delicious, however, it is traditionally served without potato.
If you plan to travel to Zanjan, you must taste Jaghoor Baghoor in one of the traditional restaurants.