Clean the chicken livers for any extra grit, and cut into small bitesize pieces

Add the roughly chopped garlic to a pan with regular olive oil and gently heat until very slightly golden - DO NOT BURN. Then remove and set aside

Turn up the heat and add another drizzle of regular olive oil. Add the chicken livers and fry off for about five minutes. Drain any excess liquid in the sink

Lower the heat, then add a good sprinkle of salt, sumac, 7 spice and black pepper and cook for another few minutes. Drizzle a little oil if dry

Re-add the garlic and add a good drizzle of pomegranate molasses, fry for another 2 minutes

Finally add the lemon juice, a minute before turning off the heat. Taste and adjust the seasoning as necessary

Serve with a side of lemon and more pomegranate molasses in a dipping plate. Garnish with optional pomegranate seeds

Serve with fresh bread, pickles, radishes and herbs