Lamb Rice Pilaf with Figs & Pomegranate Recipe

Lamb Rice Pilaf with Figs & Pomegranate Recipe - In Middle Eastern Cooking, Pomegranate, figs, lamb is used often. There are many lamb recipes, but I am certain you have never tried this lamb rice recipe.  The figs and pomegranate give it a real sweet yet tart flavor. Using chunks of lamb meat fillet and basmati rice.


1) In a large pot, heat some oil and brown the lamb that is cut into bite size pieces.Cook thouroughly, well done or to your preference.  Remove with a slotted spoon onto a plate with kitchen paper towel.

2) Add a little more oil if needed, and place the onion into the pot and fry the soft and slightly changed into a golden color.  Cook for 5 minutes.

3) Mix in the garlic, allspice, chili pepper and cook for an additional minute.

4) Wash the basmati rice and drain until the water becomes clear.

5) Add the rice into the onion garlic mixture and coat well. 

6) Either using water, or stock / broth, pour the liquid onto the rice and give a stir.

7) Season with salt and black pepper, and add the dry fruit.

8) Brint the water to a boil, then lower the heat  and simmer until the is cooked and is tender. About 20 minutes. (You will know the rice is cooked once all the liquid is absorbed and the rice has become tender)

9) After the rice is cooked, add the lamb and mix into the rice.

10) Add the parsley, mint, feta cheese and pistachios or nuts of choice.

11) Place into serving platter and garnish with pomegranate seeds and figs.


  1. extra virgin olive oil for cooking
  2. 1/2 pound to 1 pound of lamb fillet, cut into bite size chunks
  3. 1 onion , roughly chopped
  4. 1 red chilli pepper, seeded and chopped
  5. 1/2 teaspoon ground allspice
  6. 2 garlic cloves, crushed
  7. 1 1/2 cups basmati rice or long grain rice
  8. 3 cups of water, chicken or lamb stock / broth
  9. 1/2 cup dried cherries, soaked in hot water for 30 minutes and drained
  10. 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained
  11. 1 cup dried or ready to eat figs
  12. 1/4 cup feta cheese, crumbled
  13. 2 tablespoon chopped flat leaf parsley
  14. 1 tablespoon fresh mint, chopped
  15. 1/4 cup shelled pistachios, chopped or nuts of choice
  16. 1/2 pomegranate, seeds only
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