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1
Trim the Livers
8 Mins
Cold, ~4°C (39°F)
Rinse the livers under cold water and pat them completely dry. Trim away fat, sinew and any greenish spots, then halve the large livers so every piece is roughly the same size.
Dry livers sear; wet livers steam. Pat them until the paper towel comes away dry.
Done when: Even pieces, free of sinew, with dry surfaces.
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2
Saute the Onion and Garlic
3 Mins
Medium-high heat, ~190°C (375°F)
Heat the olive oil in a large skillet until it shimmers. Add the onion and cook for 2 minutes until soft and translucent, then stir in the garlic and cumin and cook for 30 seconds until fragrant.
Do not brown the garlic — it turns bitter in seconds.
Done when: Onion soft and sweet-smelling, garlic pale gold.
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3
Sear the Livers
5 Mins
High heat, ~200°C (400°F)
Turn the heat to high, add the livers in a single layer, and sear for 2 minutes without moving them. Turn and sear for 2–3 minutes more, until browned outside and just cooked through — the centre must reach 74°C (165°F).
Crowding the pan steams the livers instead of searing them, so work in two batches if needed.
Done when: Browned outside, tender inside, juices running clear.
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4
Add Lemon and Pomegranate Molasses
2 Mins
High heat, ~200°C (400°F)
Pour in the lemon juice and pomegranate molasses, toss the pan for 1–2 minutes until the liquids bubble and thicken into a glossy glaze that coats every piece.
The glaze goes in last — it should shine on the livers, not cook away.
Done when: A sticky, sweet-sour glaze clinging to the livers.
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5
Season with Sumac and Parsley
1 Min
Off the heat, ~70°C (158°F)
Take the pan off the heat, season with the salt, pepper and sumac, and toss through half the parsley.
Sumac goes in off the heat so its tart, lemony note stays bright.
Done when: The pan smells of garlic, lemon and pomegranate.
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6
Rest and Serve
5 Mins
Hot, ~70°C (158°F)
Rest for 2 minutes, then pile the livers onto a plate, scatter with the remaining parsley and the pomegranate seeds, and serve with lemon wedges and warm pita.
A short rest lets the glaze settle onto the livers instead of pooling on the plate.
Done when: Glossy livers, bright garnish, ready to scoop with bread.
auto_awesome Finishing Touches & Plating
Serve at once while the livers are hot and glossy, with lemon wedges and warm pita for scooping up the glaze.
Lebanon
25m
