Cut the cleaned chicken livers into small bitesize pieces

Add the 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

Add a drizzle of pomegranate molasses and fry for another 2 minutes. Lower the heat

Re-add the garlic and a good sprinkle of salt, sumac and black pepper. Cook for another minute

Serve with a side of lemon and sprinkle over pomegranate seeds if in season.

Eat with fresh bread for either breakfast or as part of a mezze