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Heat a pressure cooker over medium-high heat. Add the chopped organs and cook for 20 minutes until they are dry.
Incorporate the onion, garlic, grated tomatoes, tomato paste, olive oil, spices, and 1 tablespoon of chopped parsley into the pressure cooker. Cover and cook for 5 minutes.
Pour in enough water to cover the organs, lock the pressure cooker, and cook for 45 minutes on medium-high heat, or until the organs are tender.
Once the organs are tender and the sauce has thickened, stir in the remaining tablespoon of parsley, preserved lemon, and green olives. Mix well, cover, and cook for a few additional minutes.
Serve hot with crusty bread and a side of Moroccan mint tea.
Ingredients
Directions
Heat a pressure cooker over medium-high heat. Add the chopped organs and cook for 20 minutes until they are dry.
Incorporate the onion, garlic, grated tomatoes, tomato paste, olive oil, spices, and 1 tablespoon of chopped parsley into the pressure cooker. Cover and cook for 5 minutes.
Pour in enough water to cover the organs, lock the pressure cooker, and cook for 45 minutes on medium-high heat, or until the organs are tender.
Once the organs are tender and the sauce has thickened, stir in the remaining tablespoon of parsley, preserved lemon, and green olives. Mix well, cover, and cook for a few additional minutes.
Serve hot with crusty bread and a side of Moroccan mint tea.
