Pomegranate & Coriander Pan Fried Liver Recipe | MAGGI® Arabia

Pomegranate & Coriander Pan Fried Liver

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.


  • 800 g calf liver cut into strips
  • 1 sachet MAGGI® Powder Seasoning
  • 2 tablespoon olive oil
  • 3 medium sliced shallots
  • 4 garlic cloves diced
  • 3 tablespoon pomegranate sauce
  • 3 tablespoon chopped coriander
  • 3 tablespoon toasted pine seeds (optional)

How to Prepare

  1. 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.
  2. Meanwhile, sauté shallots and garlic in olive oil until soft. Add seasoned liver and cook over medium-high heat for 10 mins.
  3. Remove from heat and stir in pomegranate molasses and coriander and serve with sprinkle of toasted pine seeds as an optional topping.

Nutritional Info

No Info

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