1. Sauté diced onions on high flame until translucent. Add chopped garlic and simmer on low until onions are soft and golden-brown in color, approximately one hour.
2. In a separate pot, boil chicken gizzards for 20 to 25 minutes in water.
3. Add the boiled gizzards to sautéed onions. Add chicken stock and spices (excluding saffron) and simmer on low for 50 minutes. Then add saffron, if using, and let simmer for another 10 to 15 minutes.
4. Serve over white rice, garnish with chopped chives and don’t forget to make a L’chaim!