Turkish Liver Stew (Ciğer Yahni) with Spiced Baby Potatoes
This old-school Turkish stew pairs gently simmered beef liver with sweet onions, peppers, and ripe tomatoes for a dish that's savory and comforting. A side of curry-and-turmeric baby potatoes adds golden color and a warm spice note. Perfect for a cozy weekend dinner when you want something hearty but not heavy.
- Prep time
- 30 min
- Cook time
- 40 min
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Instructions
-
1
Rinse the cubed liver, drain well, and place in a wide pot. Add water and bring to a boil, then blanch briefly. Drain and set aside.
-
2
Heat olive oil in a separate pot. Add the diced onions and sauté until lightly golden.
-
3
Add the chopped tomatoes, sliced peppers, and blanched liver. Season with salt and black pepper, then simmer over low heat for 15 minutes.
-
4
Stir in the chopped parsley and cook 4-5 more minutes, then remove from heat.
-
5
Wash the baby potatoes thoroughly, place in a pot, cover with water, and boil until tender. Drain and halve.
-
6
Heat olive oil in a large skillet. Add the grated garlic, salt, and spices, and stir to combine.
-
7
Add the boiled potatoes and sauté a few minutes until coated and warmed through. Serve hot alongside the liver stew.
Nutrition per serving
- Calories
- 270 kcal
Tips
- Blanching the liver first keeps it tender and removes any strong flavor — don't skip it.
- Keep the stew heat low; liver turns rubbery if boiled hard.
- Cut liver pieces evenly so they cook at the same rate.
- Halve the potatoes while warm so they soak up the garlic-spice oil better.
- Add parsley at the end so it stays bright and fresh.
Serving suggestions
- Serve hot with warm crusty bread to mop up the sauce.
- Pair with a simple tomato-cucumber salad for contrast.
- Spoon over rice pilaf for a fuller meal.
- Add a dollop of plain yogurt on the side to cool the spice.
Substitutions
- Instead of beef liver: lamb liver or chicken liver (shorten cooking time for chicken livers).
- Instead of baby potatoes: any waxy potato, cut into chunks.
- Instead of green chiles: one small jalapeño or a pinch more red pepper flakes.
- Instead of curry powder: cumin plus a little coriander.
Frequently asked questions
How do I keep liver from getting tough?
Blanch it briefly first, then simmer gently over low heat. High heat and long cooking are what make liver rubbery.
Can I make this ahead?
The stew tastes even better the next day. Store covered in the fridge up to 2 days and reheat gently. Make the potatoes fresh for best texture.
Is there a strong liver taste?
No — blanching plus sweet onions and tomatoes mellow the flavor considerably. Fresh liver also tastes milder than older liver.
What does yahni mean?
It's a traditional Ottoman-style stew of meat (or vegetables) slow-cooked with plenty of onion, tomato, and spices.
Can I use frozen liver?
Yes. Thaw completely, drain well, and pat dry before cubing so it doesn't water down the stew.
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