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Sawdeh b Rub Ruman

Chicken Livers in Pomegranate Molasses (Sawdet Djaj b Rub Ruman)

Cuisine Lebanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • Approx 300g of cleaned chicken livers
  • 2-3 garlic cloves
  • 2-3 tbsp of regular cooking olive oil or vegetable oil
  • 4-5 tbsp of pomegranate molasses
  • 1 lemon
  • Handful of pomegranate seeds
  • Pinch of sumac optional
  • Salt and black pepper to taste


  1. Cut the cleaned chicken livers into small bitesize pieces
  2. 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
  3. 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
  4. Add a drizzle of pomegranate molasses and fry for another 2 minutes. Lower the heat
  5. Re-add the garlic and a good sprinkle of salt, sumac and black pepper. Cook for another minute
  6. Serve with a side of lemon and sprinkle over pomegranate seeds if in season.
  7. Eat with fresh bread for either breakfast or as part of a mezze

Recipe Notes

This recipe can also be used for lamb livers.