This dish is a favourite of mine. It has two of my favourite ingredients chicken livers and pomegranate molasses. It is a great dish for people who are not so sure about liver, the sweets and sour pomegranate molasses takes away the edge of liver flavour (still, if you never ever tried liver before you might want to start with something less "anatomical" like pate).
I came across this dish in couple of Syrian/Lebanese restaurants in London. I adjusted the recipe a bit by adding a splash of red wine and some butter towards the end to make the sauce thick and glossy.
Here is my recipe:
Chicken liver 250g
Pomegranate molasses 2tbs
Ghee clarified butter 1tbs
Red wine 100mls
Start by frying the livers in the clarified butter. Once they brown form the out side add the molasses and red wine. Season with salt and pepper. Cook till the livers are cooked the way you like them. I like mine just done as over cooking make them tough.
Once the livers are done remove from the pan and reduce the sauce to a quarter. Check the seasoning then add a knob of cold butter to the pan and stir in the sauce. Pour on top of the liver and eat with Arabic bread or griddled sliced bread.