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 chicken liver, onion, and garlic. First, sauté the onion in heated olive oil over low heat until golden, then add the chopped liver to the non-stick skillet, increase the heat to high, and add the minced garlic. Cook the liver, turning it, for 10 minutes.
Reduce the heat, season the liver with salt and black pepper, and drizzle it with 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 give regular sautéed liver with onions a more interesting flavor, add a sticky sweet-and-sour narsharab sauce and scatter pomegranate seeds on top when serving. This dish can be served as a main course, offered as part of a mezze (a selection of small appetizers in the Caucasian style), or served as a hot appetizer.
