My latest fixation, pomegranate molasses. It’s tart. It makes a great salad dressing, which is what I’ve been doing with it as of late (extra virgin olive oil, lemon juice, red wine vinegar, salt and pepper, and pomegranate molasses). A little bit of pomegranate molasses goes a long way. It adds a nice element (sweet/tart) to your everyday vinaigrette.
When buying pomegranate molasses, be sure to read the label. Some versions have added sugar, which masks the flavor of the pomegranate. You want a pomegranate molasses that is nothing more than just concentrated pomegranate. Why must everything have added sugar?
What else can you do with pomegranate molasses?
There’s Fesanjan, a classic Persian chicken stew made with walnuts and pomegranate molasses. Am planning on making this very soon. If anyone has an authentic recipe or any tips/secrets they would like to share regarding Fesanjan, please send my way (thanks!).
Oh, and then there’s the chicken liver I’ve prepared today.
So yea, chicken liver. It’s not for everyone, I get it. Chicken liver has a strong flavor that may take a little getting used to. But, you’ll never know until you try. If you’re feeling adventurous and enjoy minerally, earthy flavors, give liver a whirl. The pomegranate molasses lends a sweet/tart flavor to counterbalance the minerality of the liver.
I came across this recipe for chicken liver with pomegranate molasses on the Egyptian food blog Buttered Up. I think the recipe is a keeper.
This one’s for the chicken liver lovers of the world. Am hoping there are one or two of you out there, somewhere…
Liver is fast and easy to cook, not to mention inexpensive.
The liver just needs a quick sear in a hot pan. A minute and a half per side, that’s it. You want the liver to have a hint of pink in the middle. When overcooked, liver takes on an unpleasant, chalky texture.
Serve with flatbread. I particularly like this one, which is a whole wheat sourdough flat bread with nigella (aka onion) seeds, from Yetka Market in Rockville, MD. You can reheat the flat bread in the oven; it gets nice and crispy in just a matter of minutes.
Chicken Liver with Pomegranate Molasses
Adapted from Buttered Up
1 pound of chicken livers
1 tablespoon olive oil
3 large garlic cloves, minced
couple of dried red chiles (more or less to taste)
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon all-spice
sea salt and freshly ground black pepper
2 tablespoon pomegranate molasses, plus extra for drizzling over finished dish
juice of half a lemon
2 tablespoons water
parsley (or cilantro), chopped for garnish
pomegranate seeds for garnish
With paper towel, pat the chicken livers to remove excess moisture. Heat a large skillet over high heat. When hot, add the oil. Add the chicken livers in a single layer and cook for about a minute and a half until nicely seared. Flip the livers and cook another minute and a half, until nicely browned on the outside and just a hint of pink remains on the inside. Remove from the pan and set aside.
Lower the heat to medium and add the garlic, dried chiles, and ground coriander. Cook until the garlic is soft, but not browned, a minute or two. Add the paprika and all-spice. Season with salt and pepper. Add the pomegranate molasses, lemon juice, and water, and stir to combine. Cook one minute. Add the reserved chicken liver, gently mix, and cook another minute until warmed through.
Serve with flat bread. Garnish with parsley (or cilantro), pomegranate seeds, and a drizzle of pomegranate molasses.