400g chicken livers, trimmed and halved
1 tsp coriander
2 tsp sumac
½ tsp chilli flakes
2 shallots, finely chopped
1 garlic clove, crushed
1 tbsp tamarind paste
200ml beef stock
4 slices sourdough bread
4 tbsp pomegranate rubies
1 small bunch parsley, finely chopped
1 Toss the livers in flour, ground coriander seeds, 1 tsp sumac and chilli flakes, and season well with salt and pepper. Heat the butter and fry liver pieces for 2 min or so on each side until crispy on the outside but still pink inside. Set aside.
2 Fry the shallots in the same pan for 5 min until softened. Add the garlic and fry for another min. Stir in the tamarind paste, 1 tsp sumac, and beef stock. Bring to a simmer and cook down for 2 min. Stir in chicken livers and spinach.
3 Serve on toasted sourdough, sprinkled with pomegranate rubies and chopped parsley.