Chicken livers with pomegranate molasses (Sawda Djej)

Down a side street in Soho – and not far from my favourite comics shop – is a Lebanese place called Yalla Yalla. It’s tiny, street-food-inspired, and really rather good. Particularly excellent is the Sawda Djej – a little dish of chicken livers, fried with handfuls of garlic, and finished with sticky-sour pomegranate molasses.

Chicken livers with pomegranate molasses and pistachiosThat’s more or less the recipe right there, and it’s amazing. It’s like Ottolenghi devised something just for me.

I’ve tried to recreate it here, and I think I’ve got pretty close. The original doesn’t have the onions or pistachios, but those are doing two jobs: adding some extra sweetness and body, and making me feel a bit better about knocking off a restaurant dish.

It’s incredibly piquant and intense, and it’s also done in about twenty five minutes. Not bad.

You really should try it at Yalla Yalla, but it’s pretty simple if you want to have a go at home.

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