Ingredients: chicken liver – 500 g; pomegranate – 150 g; pomegranate juice – 4 tablespoons; onion – 1; garlic – 3 cloves; honey – 1 tablespoon; fresh parsley – 2 tablespoons; olive oil – 2 tablespoons; salt and black pepper – to taste.
Preparation
Clean and chop the and garlic. First, sauté the onion in heated over low heat until golden, then add the chopped liver to the non-stick skillet, increase the heat to maximum, and add the minced . Cook the liver, turning it, for 10 minutes.
Reduce the heat, season the liver with spices, and drizzle it with the pomegranate juice that has been reduced with honey to a thick syrup (this will be the sauce). Cook for another minute.
Sprinkle the finished liver with pomegranate seeds and chopped parsley, and serve immediately.
Tip
To achieve an interesting flavor profile for the usual sautéed liver with onions, try adding a sticky sweet-and-sour narsharab sauce and pomegranate seeds when serving. This dish can be served as a main course or prepared as part of a mezze (a selection of small appetizers in the Caucasian style) or as a hot appetizer.
