Chicken Livers in Pomegranate Molasses (Sawdet Djaj b Rub Ruman)

Ingrédients

• Approx 300g of cleaned chicken livers
• 2-3 garlic cloves (roughly chopped)
• 3 tbsp of regular olive oil or vegetable oil
• 2 tbsp of pomegranate molasses
• 1 lemon (juiced)
• pinch of sumac (optional)
• pinch of 7-spice
• salt and black pepper to taste

Préparation

1. 1

   Clean the chicken livers for any extra grit, and cut into small bitesize pieces

2. 2

   Add the roughly chopped garlic to a pan with regular olive oil and gently heat until very slightly golden - DO NOT BURN. Then remove and set aside

3. 3

   Turn up the heat and add another drizzle of regular olive oil. Add the chicken livers and fry off for about five minutes. Drain any excess liquid in the sink

4. 4

   Lower the heat, then add a good sprinkle of salt, sumac, 7 spice and black pepper and cook for another few minutes. Drizzle a little oil if dry

5. 5

   Re-add the garlic and add a good drizzle of pomegranate molasses, fry for another 2 minutes

6. 6

   Finally add the lemon juice, a minute before turning off the heat. Taste and adjust the seasoning as necessary

7. 7

   Serve with a side of lemon and more pomegranate molasses in a dipping plate. Garnish with optional pomegranate seeds

8. 8

   Serve with fresh bread, pickles, radishes and herbs