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Home > Recipes > Rice > Lamb pilaf

Lamb pilaf

Submitted by: John Albert

Date submitted: 26 June 2012 at 08:34:44

Cover Recipe: "Lamb pilaf."

Lamb pilaf

Total Time:

50 minutes

Originaly Yeild:

4 servings




2 tbsp,  olive oil

400 g,  boneless lamb, cubed

50 g,  onion, roughly chopped

100 g,  garlic, crushed

10 g,  red chilli, deseeded and finely sliced

1 tsp,  ground allspice

50 g,  dried sour cherries

50 g,  dried figs, chopped if large

300 g,  basmati rice

900 ml,  hot lamb stock

2 tbsp,  chopped flat-leaf parlsey or mint

40 g,  shelled unsalted pistachio nuts, roughly chopped

60 g,  feta cheese, crumble

100 g,  pomegranate, seeds only

100 ml,  Greek yogurt, to serve


  1. In a deep frying pan, heat the olive oil over a medium-high heat and sear the lamb for 5 minutes until it turns brown on all sides.
  2. Add the onion, sauté for few minutes over low flame until it turns soft and golden. Immediately add in the chilli, allspice and garlic, stir well and cook for another 3 minutes.
  3. Now stir in the sour cherries and figs.
  4. Add the rice and stir constantly to mix the rice with the other ingredients.
  5. At this stage, add in the stock and season to taste.
  6. Bring the mixture to boil and keep stirring. Cover the pan tightly and cook for 20 minutes on a low flame until the liquid has been absorbed and the rice is tender. Ensure that you don't stir the rice during this time since the rice is completely cooked and it will break easily.
  7. To serve: Gently fold the herbs through the pilaf with the pistachios and most of the feta. Pile the pilaf onto 4 warm plates and sprinkle over the pomegranate seeds and the remaining feta.

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