Chicken Liver Pate

My family and I love pate پاته / پته , including: chicken, beef livers pate. Some times ago I shared my recipe for chicken liver pate. The following recipe is my another recipe for chicken liver pate that is traditional method in my family. My mother used to make beef or chicken livers pate and this is her recipe.

Oven cooked Pate

Livers جگر are good source of vitamin A and Iron too.

Preparation of this chicken liver pate is different from my previous recipe but yet it is luxuriously rich, elegant and delicious starter. .

If you can make it 1-2 days in advance, the taste will develop and would be even much much better.

Chicken Liver Pate پته جگر مرغ

  • 500 g chicken livers,trimmed and washed
  • 1 cup milk
  • 2 eggs
  • 3 tbsp plain flour
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat the oven to170C degree. Line a cake tin with parchment paper.

    Transfer the chickenlivers to a food processor and blend them for a 1-2 minutes untilsmooth.



  2. Beat the eggs in abowl. Add milk and flour and whisk together until well combined,







  3. then add it to the blended chicken livers, season with salt and pepper and combine all ingredients together well.

    Transfer the livers mixture into the prepared cake tin. Bake it for 50 minutes.



  4. Once it is baked,Take it out from the oven. Let it cool down. Then remove parchment paper and refrigerate it for 1-2 days. when you are ready to serve, garnish the pate with fresh dill leaves, onionslices, orange or any other marmalade or spicy chutney and fresh baguette or toasted bread.



پاته جگر مرغ 

  پاته /  پته به غذایی گفته میشه که از جگر مرغگوساله یا گوسفند تهیه میشه. جگر را به صورت پوره در میارن و بعد از اضافه کردن باقی موادیا در فر پخته میشه و یا روی گاز تهیه میشه.

جگر منبع بسیار خوب آهن و ویتامین آ هست برای همین غذاهایی که با این ماده غذایی درست میشه بسیار غنی و مقوی خواهد بود.

در روش قبلی یک طرز تهیه یک نوع پته را توضیح دادم و این روش دیگری هست که در فر تهیه میشه. طرز تهیه پته آسان هست و بامواد اولیه ارزان‌قیمت تهیه میشه ولی یک غذا یا پیش غذای لوکس محسوب میگردد. اگر یکی دوروز زودتر پته پخته ودر یخچال نگه داری بشه طعم آن خیلی بهتر خواهد شد هر چند میشه پته/پاته رو به صورت گرم هم سرو کرد.

مواد لازم

پانصد گرم جگر مرغپاک و شسته شده

یک پیمانه شیر

دو عدد تخم مرغ

سه ق غ آرد سفید

سه ق غ روغن مایع

یک ق چ نمک

نصف ق چ فلفل

طرز تهیه

فر را روی 170 درجه سانتیگراد گرم میکنیم

داخل یک قالب کیک : شامل کف و دیواره های قالب را با کاغذ روغنی آشپزی می پوشانیم.جگر مرغ را داخل غذا ساز ریخته و به صورت پوره در میاوریم. تخم مرغ ها را داخل یک‌کاسه شکسته و شیر و آرد را افزوده و همه ی مواد را هم میزنیم.

سپس جگر پوره شده همراه با نمک و فلفل را هم افزوده و همه ی مواد را با هم مخلوط کرده و داخل قالب آماده شده میریزیم.

قالب را داخل فر قرار داده تا برای 50 دقیقه بپزد.

سپس ازقالب را از فر خارج نموده و وقتی سرد شده از قالب خارج کرده و کاغذ دور آن را جدا میکنیم.

پاته جگر را به مدت یکی دوروز در یخچال قرار میدهیم تا طعم آن جابیفتد. زمان سرو مقداری شوید تازه – مربای پرتقال یا هر مربایی که دوست دارید و چند حلقه پیاز روی پاته قرار داده و سرو میکنیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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