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Pomegranate Molasses Gizzards

Recipe by Mohammed Moosa on InstagramAdded 7 November 2026.

20 minutes to prep, 2 hours to cook. Tender chicken gizzards simmered in a sweet‑tart pomegranate molasses sauce, brightened with lemon juice and aromatic spices. This hearty Middle Eastern‑style dish is perfect for a comforting dinner and showcases bold flavors with minimal effort.

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Method

  1. Rinse the gizzards thoroughly and pat dry, then season with salt and pepper.

  2. Heat olive oil in a large pot over medium heat and brown the gizzards until lightly caramelized.

  3. Add the onions, bay leaves, minced garlic, chilies, and fresh coriander; sauté until fragrant.

  4. Stir in the pomegranate molasses, lemon juice, cumin, coriander seed, chili flakes, and chili powder; mix well.

  5. Cover the pot and simmer on low heat for about 2 hours, stirring occasionally, until the gizzards are tender and the sauce thickens.

  6. Finish by adding the ghee and letting it melt into the sauce for extra richness.

  7. Adjust seasoning if needed, then serve hot with fresh herbs or rice.

Tips while you cook

Season before browning
Season the gizzards with salt and pepper before heating the oil and browning.
Stir during long simmer
Stir the pot occasionally while the gizzards simmer for about 2 hours.
Add ghee at the end
Add the ghee after the simmer and let it melt into the sauce for extra richness.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Mohammed Moosa’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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