AuthorNata AlbotCategorySaladsDifficultyIntermediateWash the beef heart thoroughly. Cook it in boiling water with one bay leaf, peppercorns, garlic and season with salt.
Rinse the rice with warm water and boil in another saucepan. Drain the remaining water from the cooked rice and rinse it with cold water.
Cut the cooked heart into long strips, transfer to a bowl and add the rest of the ingredients: rice, minced onion, pomegranate and mayonnaise. Mix well and, if necessary, season with more salt.
*If you do not have time to make your own mayonnaise (the recipe can be found in my first book), use yoghurt instead.
Sprinkle some pomegranate seeds over the mixture.
Ingredients
Directions
Wash the beef heart thoroughly. Cook it in boiling water with one bay leaf, peppercorns, garlic and season with salt.
Rinse the rice with warm water and boil in another saucepan. Drain the remaining water from the cooked rice and rinse it with cold water.
Cut the cooked heart into long strips, transfer to a bowl and add the rest of the ingredients: rice, minced onion, pomegranate and mayonnaise. Mix well and, if necessary, season with more salt.
*If you do not have time to make your own mayonnaise (the recipe can be found in my first book), use yoghurt instead.
Sprinkle some pomegranate seeds over the mixture.