1. Wash livers, trim sinew, cut into small pieces.
2. Add olive oil, dried mint, salt, and crushed garlic. Mix well, refrigerate 30 minutes.
3. Cook in a hot pan over medium heat 5–7 minutes. Add lemon juice, coriander, and parsley towards the end.
Scatter with pomegranate seeds before serving.
Ingredients
White Wine Pairing
Austrian Grüner Veltliner