Chicken liver enhanced with pomegranate molasses. (Credit: Rina Nurra)
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Preparation 15 min
Cooking time 20 min
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Portions
6 people
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Difficulty
Medium
Ingredients All ingredients
- 600 grams chicken livers
- 600 milliliters white vinegar
- 2 garlic cloves
- 15 grams coriander
- 3 grams Lebanese seven spice blend
- 1 gram ground cinnamon
- 2 grams ground coriander
- 20 grams pomegranate molasses
- 10 milliliters lemon juice
- Pomegranate seeds
- Salt
- 30 milliliters olive oil
Preparation Chicken liver with pomegranate molasses
- Wash the chicken livers by rinsing them with white vinegar mixed with a bit of salt, then drain them thoroughly.
- Thinly slice the garlic and chop the coriander, reserving a few leaves for garnish.
- Heat the olive oil in a pan over high heat, then brown the chicken livers for about 10 minutes.
- Add the garlic, coriander, and spices (seven spice, cinnamon, coriander), mix, and continue to cook for 10 minutes.
- Finally, add the pomegranate molasses and lemon juice.
- Arrange in small individual bowls, and garnish with pomegranate seeds and coriander leaves.
This recipe is taken from the book "Comme à Beyrouth" (Webedian Books) by Alan Geaam. The chef explains he created it to "share the memories of (his) childhood in Lebanon and the flavors that accompanied all his youth."
Chicken liver with pomegranate molasses
-
Preparation 15 min
Cooking time 20 min
-
Portions
6 people
-
Difficulty
Medium
Ingredients All ingredients
- 600 grams chicken livers
- 600 milliliters white vinegar
- 2 garlic cloves
- 15 grams coriander
- 3 grams Lebanese seven spice blend
- 1 gram ground cinnamon
- 2 grams ground coriander
- 20 grams pomegranate molasses
- 10 milliliters lemon juice
- Pomegranate seeds
- Salt
- 30 milliliters olive oil
