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Chicken livers with pomegranate molasses.

It is authentically known as Sawda Dajaj and is a dish of chicken livers, garlic and pomegranate molasses. Chicken livers are flavored with cumin and pomegranate molasses in this quick and easy dish that can be served as an appetizer or main.

Chicken livers are very high in protein and iron and contain a range of vitamins and minerals. They are perfect for anyone on a low-carb diet.

This Dish is delicious and easy to prepare in less than 30 minutes. It works as a main dish for lunch or dinner or as part of a lavish weekend brunch for family or friends.

The tenderness of the livers combined with the pomegranate sweetness will remind you of your favorite Syrian restaurant. Roll up your sleeves, toast your Baladi or Shami bread and make sure to dig in with all your heart!




    1 kg chicken livers (large cuts)

    vinegar (for washing livers)

    salt (for washing livers)

    1 tablespoon ghee (OR 2 tablespoons olive oil)

    2 garlic cloves (crushed)

    1/2 yellow pepper (thinly sliced)

    1/2 red pepper (thinly sliced)

    1 onion (thinly sliced)

    3-4 tablespoon pomegranate molasses

    salt and pepper -

    handful parsley (finely chopped)


Step by step

1 Wash chicken livers well with salted water and vinegar. Drain well.

2 In a medium pan, melt ghee or heat olive oil and fry chicken livers on all sides until browned (about 3 minutes). Make sure the oil is hot, in order to prevent the liver from releasing its water (which doesn't allow it to fry). If it does release water, try to discard it.

3 Add thinly sliced onions and colored peppers and sauté for about 10 minutes. Stir in crushed garlic, salt and pepper.

Then add pomegranate molasses and leave it to cook for 10 more minutes to thicken. Garnish with chopped parsley and serve warm.


Lara Khouli