A quick Syrian meze, sawda dajaj is made by briefly sautéing chicken liver over high heat with garlic and pomegranate molasses. Getting the timing right keeps the liver tender rather than tough.
Pat the cleaned chicken liver dry with paper towels and cut into evenly sized pieces.
Heat the olive oil until smoking, add the liver and sear without moving it for 3 minutes.
Add the sliced garlic and Turkish red pepper flakes and toss together for 1 minute.
Add the pomegranate molasses and salt and stir for another 1 minute. Sprinkle with fresh mint and serve hot.
Cook the liver for only 3–4 minutes. Longer cooking makes it tough and draws out all its moisture.
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