A quick Syrian offal dish, sawda dajaj is made by searing chicken livers over high heat with garlic and pomegranate molasses for a short time. Getting the timing exactly right is what keeps the liver tender instead of turning it tough.
Pat the cleaned chicken liver dry with paper towel and cut it into equal-sized pieces.
Heat the olive oil until smoking, add the liver and sear without touching it for 3 minutes.
Add the sliced garlic and chilli flakes, tossing together for 1 minute.
Add the pomegranate molasses and salt, stir for 1 more minute, and serve hot with a scatter of fresh mint.
Cook the liver for just 3-4 minutes; overcooking toughens it and dries it out completely.
Soaking the liver in milk beforehand softens its sharp smell, though the recipe still works fine if you skip that step.
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