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Chicken Liver Sarma

Chicken Livers are used in a variety of dishes in Bulgarian cuisine; here is a simple and tasty meal that everyone will enjoy.

Chicken Liver Sarma or Pile Drob Sarma as it is known when ordering at a  Bulgarian restaurant.



675g/1 1/2lb chicken liver

225g/8oz Rice

720ml/24fl oz of stock

A bunch of spring onions, chopped

2 tbsp oil

1 tsp cumin

Salt and pepper

2 eggs

2 tbsp flour

240ml/8fl.oz Natural Yoghurt


1. Preheat the oven at 180c or gas mark 4.
2. Place the rice and stock and bring to boil, stirring occasionally. Reduce heat then allow to simmer for 15 minutes or until rice is cooked.
3. In a large frying pan, heat the oil and fry the livers until brown.
4. Add onions, salt, pepper and cumin and continue to cook for a few minutes.
5. Drain the rice but leave it so it is still wet, add the chicken livers and stir into the rice.
6. Place the mixture in a large baking dish and bake for 30 minutes.
7. Beat the eggs, flour and yoghurt together in a bowl.
8. When the liver and rice is cooked, pour yoghurt mix over the rice and return to oven and bake for a further 15 minutes or until brown.

Serve and enjoy.