Lamb “pilafi” with Figs, pomegranate & fetageokon
- olive oil
- 350.0g basmati rice
- ½ tsp ground allspice
- 1 onion, roughly chopped
- seeds from one half pomegranate
- 35.0g shelled pistachios
- 1 red chilli, halved, seeded and finely sliced
- 50.0g dried or ready to eat figs
- 500.0g lamb fillet, cut into chunks
- 2.0 tbsp chopped flat-leaf parsley or mint
- 75.0g feta cheese, crumbled
- 2 garlic cloves, crushed
- 750.0ml chicken or lamb stock
- Heat 2 tbsp Extra Virgin olive oil in a large frying pan and cook the lamb until it has a good colour all over and is done to your liking (rare to medium rare is good). Lift out with a slotted spoon.
- In the same pan, cook the onion until soft and golden (you might want to add a little more extra virgin olive oil). Stir in the chilli, allspice and garlic and cook for another minute.
- Add the basmati rice and stir briefly to get it coated in the oil. Now add the stock, seasoning and BALDJIS Figs. Bring to the boil then immediately turn down to a simmer. Cover and cook for 15-20 minutes until the liquid has been absorbed and the rice is tender (don’t stir the rice while it’s cooking). If the rice isn’t tender, pour in a little boiling water, replace the lid and cook for 4-5 minutes. If the stock hasn’t completely been absorbed, whack the heat up to quickly reduce the liquid.
- Season the rice and gently fork through the lamb, feta, herbs and pistachios. Shower with pomegranate seeds at the last minute. Plain Greek yogurt is good on the side.