Lamb Pilaf with figs, pomegranate, feta and pistachios

Another find from Diana Henry. As she tells us,pilafs are great for using up leftover meat. This recipe would work well with chicken. You need to stick to the ratio for the rice and stock. Otherwise, improvise as you would like.

 

LAMB PILAF

(serves 4)

1. 1 onion, coarsely chopped
2. olive oil
3. 1 fresh red chile, seeded and thinly sliced
4. 1/2 teaspoon ground allspice
5. 2 garlic cloves, crushed
6. 2 cups basmati rice
7. 2 1/2 cups chicken or lamb stock
8. salt and pepper
9. 1/2 cup dried cherries or cranberries soaked in hot water for 15 minutes and drained
10. 6 dried figs, quartered
11. 1/4 pound leftover cooked lamb, cut into chunks
12. 3 ounces feta cheese, crumbled
13. 2 tablespoons chopped fresh flat-leaf parsley or mint
14. 1/4 cup unsalted pistachios or toasted almonds, chopped
15. seeds from 1/2 pomegranate
16. Greek yogurt (Optional)

 

Cook the onion in a little oil in a saucepan until soft and golden. Stir in the chile, allspice and garlic and saute for another minute. Add the rice and stir briefly to coat in the oily juices. Now add the stock, seasoning and dried fruit. Bring to a boil, then immediately reduce the heat to a simmer. Cover the pan and cook for 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 another 5 minutes. If the stock hasn't been completely absorbed, turn the heat up and quickly boil off whatever remains.

Heat 1 tablespoon oil in a frying pan and quickly cook the lamb until heated through. Season and gently fork through the rice along with the feta, herbs, and nuts. Shower with pomegranate seeds at the last minute and serve immediately. Plain Greek yogurt is good on the side.