كبدة مقلية بدبس الرمان والكزبرة - media description

Pomegranate & Coriander Pan Fried Liver

Name: Pomegranate & Coriander Pan Fried Liver
Prep time: 5 s
Cook time: 60 s
Total time: 60 s
Yield: 6
Cuisine: Arab
Ingredients: 800 grams Calf liver cut into strips; 1 Sachet MAGGI® Powder Seasoning; 2 tablespoons Olive oil; 3 Mediums Shallots chopped finely; 4 Cloves Garlic finely chopped; 3 tablespoons pomegranate molasses; 3 tablespoons Coriander leaves chopped; 3 tablespoons pine seeds toasted

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Easy

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60 Min

This fragrant and colourful dish is redolent of the flavours of the Middle East. The tanginess of the pomegranate molasses perfectly matches the crispiness of the fried liver.

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Ingredients

6 Servings

Calf liver cut into strips

800 g

MAGGI® Powder Seasoning

1 Sachet

Olive oil

2 tbsp

Leek, cleaned and finely chopped

3 Mediums

Garlic, finely chopped

4 Cloves

pomegranate molasses

3 tbsp

Coriander leaves, chopped

3 tbsp

pine seeds, toasted

3 tbsp

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Nutritional Information

Carbohydrates

13.51 g

Energy

271.21 kcal

Fats

11.26 g

Protein

27.58 g

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In a mixing bowl, combine liver and MAGGI® Powder Seasoning, mix until liver strips are fully coated. Cover and keep in fridge for 10 mins.

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Meanwhile, sauté shallots and garlic in olive oil until soft. Add seasoned liver and cook over medium-high heat for 10 mins.

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Remove from heat and stir in pomegranate molasses and coriander and serve with sprinkle of toasted pine seeds as an optional topping.

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Pomegranate & Coriander Pan Fried Liver

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Nutritional Information

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Pomegranate & Coriander Pan Fried Liver

Nutritional facts per serving

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