Lebanon’s street-food scene is legendary, but there’s one dish that truly separates the adventurous eaters from the timid: Chicken Liver with Pomegranate Molasses. Tender, pan-seared chicken livers tossed in a sticky-sweet tangy glaze, this recipe showcases traditional Lebanese food at its most unpretentious and flavorful. Served hot off the griddle with a dash of garlic and lemon, it’s a dish that speaks to the heart of Beirut food culture—bold, resourceful, and unapologetically delicious.
How to Make Chicken Liver with Pomegranate Molasses
This dish elevates humble chicken livers into a showstopper through a simple two-phase cooking process. First, you sear the livers in garlic-infused oil until just cooked through, preserving their silky texture. Next, you toss them in a warm pomegranate molasses glaze, spiked with a hint of chili for balance. The result? A succulent, sweet-tart flavor pairing that will have you scraping the pan for every last drop.
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Chicken Liver with Pomegranate Molasses
Equipment
Ingredients Â
For the Chicken Liver:
- 1 lb 450 g chicken livers, trimmed of fat and membranes
- 2 tbsp olive oil
- 4 cloves garlic thinly sliced
- 1 small onion thinly sliced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp red pepper flakes adjust to taste
- Salt and black pepper to taste
For the Pomegranate Glaze:
- ¼ cup pomegranate molasses
- 2 tbsp honey or date syrup
- 1 tbsp lemon juice
- ¼ tsp chili powder or a pinch of Aleppo pepper
- Pinch of salt
To Finish:
- Fresh flat-leaf parsley chopped
- Lemon wedges
- Warm pita bread or markouk
InstructionsÂ
Prep the Livers
- Trim the chicken livers: remove any white fat or sinew to prevent tough bites. Pat them dry with paper towels—moisture is the enemy of a good sear.1 lb 450 g chicken livers, trimmed of fat and membranes
- Season lightly with salt, black pepper, cumin, coriander, and cinnamon. Let rest at room temperature for 10 minutes.½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp ground cinnamon, Salt and black pepper, ¼ tsp red pepper flakes
Make the Pomegranate Glaze
- In a small saucepan, combine pomegranate molasses, honey, lemon juice, chili powder, and salt.¼ cup pomegranate molasses, 2 tbsp honey or date syrup, 1 tbsp lemon juice, ¼ tsp chili powder or a pinch of Aleppo pepper, Pinch of salt
- Simmer over low heat for 5 minutes, stirring constantly, until slightly thickened. Remove from heat and set aside.
- Chef’s Tip: Adjust sweetness by adding more or less honey. For extra depth, stir in a teaspoon of balsamic vinegar.
Sear the Chicken Livers
- Heat a large skillet over medium-high heat. Add olive oil.2 tbsp olive oil
- When the oil shimmers, add the sliced onions and garlic. Sauté until soft and just starting to color (about 2–3 minutes).1 small onion, 4 cloves garlic
- Push the onions and garlic to the side, then add livers in a single layer. Don’t overcrowd—cook in batches if needed.
- Sear livers 2 minutes per side, turning once, until they develop a golden crust but are still pink inside. Overcooked livers turn chalky, so stay close.
Glaze the Livers
- Lower heat to medium. Pour the pomegranate glaze over the livers.
- Gently toss with a spatula or wooden spoon, coating each piece. Cook 1–2 minutes more until the glaze clings and the mixture is syrupy.
- Taste and adjust seasoning—add a pinch of salt or a squeeze of lemon if needed.
Plate and Garnish
- Transfer livers to a serving platter.
- Spoon any remaining glaze and onions over the top.
- Garnish with chopped parsley and lemon wedges. Serve immediately with warm pita or markouk.Fresh flat-leaf parsley, Lemon wedges, Warm pita bread or markouk
