Liver With Pomegranate Juice


Preparation info
  • Serves

    2 or 3

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Although many traditional Georgian foods take a long time to prepare, Georgian cooks do not mind spending long hours in the kitchen, since it affords them a chance to socialize—rare is the cook who labors alone. For quick family meals, however, dishes that don’t demand any fuss are appreciated. One of these is calf’s liver, which must be cooked quickly to remain tender. The liver should be so fresh that it virtually melts in the mouth. To balance the richness of the meat, Georgians often co