📝 About This Recipe
A crown jewel of the Lebanese 'Maza Sakhina' (Hot Mezze) table, Sawda Dajaj is a masterclass in balancing rich, earthy flavors with sharp acidity. These tender chicken livers are seared until golden and then glazed in a luxurious reduction of tangy pomegranate molasses and aromatic garlic. It is a rustic yet sophisticated dish that perfectly captures the heart of Levantine soul food.
🥗 Ingredients
The Protein
- 500 grams Fresh chicken livers (cleaned, trimmed of connective tissue, and patted dry)
- 1 cup Milk (for soaking to remove bitterness)
The Sauté
- 3 tablespoons Extra virgin olive oil (high quality Lebanese oil preferred)
- 1 tablespoon Unsalted butter (for a silky finish)
- 6 pieces Garlic cloves (finely minced)
- 1 piece Green chili (optional, finely chopped for a hint of heat)
The Glaze and Seasoning
- 4 tablespoons Pomegranate molasses (pure, high-quality thick syrup)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Ground cinnamon (adds a subtle warmth)
- to taste Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh pomegranate seeds (for a pop of color and crunch)
- 2 tablespoons Fresh flat-leaf parsley (roughly chopped)
- 1 tablespoon Toasted pine nuts (optional but highly recommended)
👨🍳 Instructions
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1
Begin by soaking the cleaned chicken livers in a bowl of milk for about 15-20 minutes. This helps draw out any residual bitterness and ensures a mild, creamy flavor.
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2
Drain the livers and rinse them briefly under cold water. Pat them thoroughly dry with paper towels; moisture is the enemy of a good sear.
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3
Cut the larger liver lobes in half so all pieces are relatively uniform in size, roughly 1.5 to 2 inches.
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4
In a small bowl, whisk together the pomegranate molasses, lemon juice, cumin, and cinnamon. Set this glaze aside.
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5
Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and butter.
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6
Once the butter has melted and the oil is shimmering, add the chicken livers in a single layer. Do not crowd the pan; work in batches if necessary.
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7
Sear the livers undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom.
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8
Flip the livers carefully. Add the minced garlic and the chopped chili (if using) into the spaces between the meat.
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9
Sauté for another 2 minutes, stirring the garlic frequently to ensure it softens and becomes fragrant without burning.
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10
Pour the pomegranate molasses mixture over the livers. Season with salt and black pepper.
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11
Toss the livers gently to coat. Let the sauce bubble and reduce for 1-2 minutes until it thickens into a glossy, syrupy glaze that clings to the meat.
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12
Check the internal doneness: the livers should be slightly pink in the very center (medium) to maintain their velvety texture. Overcooking will make them grainy.
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13
Remove from heat immediately and transfer to a warm serving plate, drizzling every drop of the pan sauce over the top.
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14
Garnish generously with fresh pomegranate seeds, toasted pine nuts, and chopped parsley.
💡 Chef's Tips
Always pat the livers bone-dry before cooking to achieve a caramelized exterior rather than steaming them. Avoid overcooking; chicken liver is best served medium to keep it tender and buttery—about 5-6 minutes total cooking time. Use a high-quality pomegranate molasses that lists 'pomegranate juice' as the primary ingredient, not sugar or corn syrup. If the sauce becomes too thick or sticky, add a splash of water or chicken stock to loosen it back to a silky consistency. Don't skip the garlic—it is the backbone of the dish's savory profile.
🍽️ Serving Suggestions
Serve hot with warm, fluffy pita bread to scoop up the delicious pomegranate glaze. Pair with a side of creamy Hummus or Baba Ganoush for a complete mezze experience. A crisp Lebanese Fattoush salad provides a refreshing contrast to the richness of the livers. Serve alongside a glass of chilled Arak diluted with water and ice for a traditional pairing. Accompany with pickled wild cucumbers (Kabees El Khiyar) for an extra acidic crunch.