Sawda Djaj

Chicken livers flash-cooked with garlic, a generous pour of pomegranate molasses, and a handful of fresh coriander until the exterior caramelizes and the interior stays just pink — a bold, earthy Lebanese mountain appetizer-meal that pulls no punches.

Ingredients

• 400 g chicken livers, trimmed of sinew and fat
• 5 cloves garlic cloves, thinly sliced
• 3 tbsp pomegranate molasses
• 3 tbsp olive oil
• 0.5 cup, chopped fresh coriander (cilantro)
• 0.5 tsp chili flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice

Method

1. Pat the trimmed chicken livers completely dry with paper towel — moisture is the enemy of a proper sear.
2. Season the livers with salt and black pepper immediately before cooking.
3. Heat olive oil in a heavy skillet (cast iron is ideal) over high heat until the oil just begins to smoke.
4. Add the livers in a single layer — do not overcrowd, work in batches if necessary. Sear without moving for 2 minutes until a deep brown crust forms on the bottom.
5. Turn each liver once and cook 1.5–2 minutes more. The interior should remain slightly pink — an overcooked liver becomes grainy and bitter.
6. Reduce heat to medium. Add the sliced garlic and chili flakes, tossing quickly for 45 seconds until the garlic colors.
7. Pour the pomegranate molasses over the livers. Toss and cook 1 minute until the sauce thickens and glazes the livers. Add lemon juice.
8. Remove immediately from heat, scatter with fresh coriander, and serve at once with flatbread and raw onion. Livers must be eaten within minutes of cooking.

The story