Sawda Djej (Chicken Livers with Pomegranate Molasses and Rice)

Ingredients

• 3 tbsp olive oil
• 50 g vermicelli pasta
• 300 g basmati rice
• 500 g chicken livers
• 0.5 tsp ground allspice
• 5 garlic cloves
• 2 tbsp pomegranate molasses
• 1 lemon
• 30 g fresh coriander
• 3 tomatoes
• 1 cucumber

Method

1. 1

   Heat 1 tbsp olive oil in a pan and fry the vermicelli pasta for 2-3 minutes until golden. Stir in the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

2. 2

   Meanwhile, trim any sinew from the chicken livers, cut them in half and pat dry. Season with the allspice and ½ tsp salt.

3. 3

   Heat the remaining 2 tbsp oil in a large frying pan over a high heat and fry the livers in a single layer for 2-3 minutes without moving, then turn and cook for 2-3 minutes more, until browned outside and cooked through with no pink in the middle.

4. 4

   Add the crushed garlic for 30 seconds, then the pomegranate molasses and the juice of the lemon and toss for 1 minute until glossy. Stir in most of the chopped coriander.

5. 5

   Serve straight away over the rice with the rest of the coriander and a salad of chopped tomatoes and cucumber.