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Ghvidzli
(Liver with Pomegranate Juice)

Calf's liver must be cooked quickly to remain tender. The liver must be fresh that it virtually melts in your mouth. Fresh pomegranates should be squeezed for juice and add it to the pan.

To serve 2

1 pound of calf's liver, in 4 slices
2 tablespoons of butter
1/2 cup of freshly squeezed pomegranate juice
3 tablespoons of minced cilantro
Salt to taste
Freshly ground black pepper to taste

Fry liver quickly in butter. To the pomegranate juice add the cilantro with salt and pepper to taste. When liver is done, transfer it to a warm serving dish. Add the pomegranate juice to the fat remaining in the pan. Boil for a minute or two to thicken slightly. Pour the sauce over the liver and serve at once.