Kuchmachi – Georgian Offal Stew with Walnuts and Pomegranate

Kuchmachi – Georgian Offal Stew is a bold, deeply savoury dish made with chicken hearts, gizzards, and livers gently simmered, then finished in a rich walnut-based sauce with herbs, spices, and a bright pomegranate garnish. Hearty, aromatic, and unapologetically traditional, this dish is a true celebration of Georgian nose-to-tail cooking.

Hey folks – how are you doing today? If you’re in the mood for something comforting yet a little adventurous, this one is worth your attention. Georgian cuisine has such a beautiful way of turning humble ingredients into unforgettable meals, and Kuchmachi is a perfect example of that philosophy. So, let’s dive into this Kuchmachi – Georgian Offal Stew.

A Little Context on Kuchmachi

Kuchmachi is a classic Georgian dish traditionally prepared with assorted offal, walnuts, herbs, and warm spices. It’s commonly served warm or at room temperature, often as part of a festive spread or alongside bread and fresh herbs. The combination of tender internals, nutty richness, and bright pomegranate makes it both rustic and surprisingly refined.

Unlike some other Georgian recipes we often had in our house when I was a kid, this one is new to me. But when I learned about this dish, I could not wait to make it. However, I needed to do research on the recipe, ingredients, and cooking techniques. What I can tell from checking recipes is that there are quite a few variations. Some recipes call for boiling the internals. Some call for wine, while others for pomegranate molasses. Many recipes don’t include walnuts, either. So, given that, I cannot tell if this is an authentic recipe. But I hope the flavour profile is more or less close to what you could expect from the original dish.

Why You’ll Love This Recipe

• Authentic and traditional. This recipe stays true to Georgian flavours and techniques, highlighting offal as the star ingredient.
• Deeply savoury and rich. Walnuts, butter, and spices create a luxurious, almost sauce-like coating.
• Balanced flavours. Rich internals are offset by herbs, gentle acidity, and a fresh pomegranate finish.
• Great for make-ahead meals. The flavours only improve as the stew rests.
• A celebration of nose-to-tail cooking. Respectful, resourceful, and full of character.

Ingredients You’ll Need for This Kuchmachi – Georgian Offal Stew

To make this Kuchmachi – Georgian Offal Stew, you’ll need a combination of hearty internals, aromatic vegetables, and classic Georgian seasonings.

• Mixed internals such as chicken hearts, gizzards, and livers, cleaned and cut into bite-size pieces.
• Olive oil and butter for a rich cooking base.
• Onions, finely chopped, to create sweetness and body.
• Garlic cloves, minced, for depth and aroma.
• Walnuts, finely chopped, which form the backbone of the sauce.
• Pomegranate molasses for gentle acidity and complexity.
• Ground dried coriander seeds for warmth.
• Summer savoury and fenugreek for unmistakable Georgian character.
• A pinch of cayenne pepper for subtle heat.
• Salt and black pepper, adjusted to taste.
• Fresh coriander leaves and pomegranate arils, for serving.

How to Make Kuchmachi – Georgian Offal Stew

To prepare this Kuchmachi – Georgian Offal Stew, start by thoroughly rinsing the hearts, livers, and gizzards. Trim away excess fat or connective tissue, then cut them into smaller pieces. Place the internals in a large saucepan, cover with water, and gently simmer for about 20 minutes, skimming any foam that rises to the surface. Drain and set aside.

In a large heavy-bottom pan or Dutch oven, heat the olive oil over low-medium heat. Add the chopped onions and cook slowly for about 10 minutes, until soft and lightly golden.

Stir in the butter, garlic, and chopped walnuts, cooking for a few minutes until fragrant. Return the cooked internals to the pan and add about ½ cup (125 ml) of water. Sprinkle in the coriander, summer savoury, fenugreek, cayenne, salt, and pepper.

Continue cooking gently for 15–20 minutes, stirring occasionally, until everything is well combined and richly flavoured. Taste and adjust seasoning as needed.

Serve the Kuchmachi warm or at room temperature, finished with fresh coriander leaves and pomegranate arils just before serving.

More Georgian Recipes to Try

Be sure to try some other gorgeous recipes from Georgia:

• Satsivi – Chicken in Walnut Sause
• Lobio – Georgian Bean and Walnut Stew
• Khachapuri – Georgian Cheese Filled Bread
• Chakhokhbili – Georgian Chicken Stew

I hope you like this recipe for Kuchmachi – Georgian Offal Stew, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Kuchmachi – Georgian Offal Stew

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort DishesCuisine: Georgian

Servings

6-8

servings

Prep time

15

minutes

Cooking time

45

minutes

Kuchmachi is a traditional Georgian offal stew made with chicken hearts, livers, walnuts, herbs, spices, and pomegranate garnish.

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Ingredients

• 2 lb. (900 g) mixed internals – I used chicken hearts, gizzards, and livers

• 2 tbsp. (30 ml) olive oil

• 2 tbsp. (30 g) butter

• 2 large onions, chopped

• 3-4 garlic cloves, minced

• 1.5 cups (150 g) walnuts, finely chopped

• 2 tbsp. (30-35 ml) pomegranate molasses

• 1/2 tbsp. ground dried coriander seeds

• 1 tsp. summer savoury

• 1 tsp. fenugreek

• a pinch of cayenne pepper

• salt and black pepper, to taste

• fresh coriander, for serving

• pomegranate arils, for serving

Directions

• Thoroughly rinse the hearts, livers, and gizzards. Cut them into smaller pieces removing any excess of the fat or connective tissues. Put the internals in a large saucepan, add water to cover and gently boil for about 20 minutes. While simmering, skim the scum. Drain and set aside.
• In a large heavy-bottom pan or Dutch over, add the olive oil over low-medium heat. Cook the onions for about 10 minutes.
• Add the butter, garlic, and walnuts and toss for a few minutes.
• Return the internals and add about 1/2 cup (125 ml) water. Stir in the herbs and spices. Continue to cook, stirring occasionally, for about 15-20 minutes. Try and adjust seasoning if necessary.
• Serve hot or warm. Sprinkle with coriander leaves and pomegranate arils just before serving.