Spiced Lamb & Pomegranate Pilaf

A showstopper dinner infused with spice, saffron, and slow-cooked love.

Some meals are made for quiet nights.
This one? She’s made to impress.

Juicy lamb, golden saffron rice, warm spices, fresh herbs, crunchy pistachios, and bursts of pomegranate. It’s comforting, fragrant, and a little bit glamorous — like the Middle East came over for dinner and brought wine.

This pilaf is powered by our Jerusalem Gold spice blend. Inspired by the flavours of old souks, sunlit kitchens, and family feasts, this blend brings earthy warmth, a whisper of sweetness, and just enough punch to make the whole thing sing.

🧂 Ingredients

Serves 4

• 500g lamb shoulder, diced

• 1 brown onion, finely chopped

• 2 garlic cloves, minced

• 1 cup basmati rice

• A good pinch of saffron threads

• 2 tbsp boiling water

• 2 tsp Aromi Jerusalem Mix

• ½ tsp cinnamon

• 2 tbsp olive oil

• 1 cup chicken stock

• Salt to taste

• Handful of pistachios, roughly chopped

• Seeds from ½ pomegranate

• Fresh parsley or coriander, chopped

• Yoghurt, to serve

• serve

🍲 Method

1. Infuse your saffron
Steep saffron threads in 2 tbsp of hot water and set aside. This gives your rice a gorgeous golden hue and subtle aroma.

2. Brown the lamb
Heat 1 tbsp olive oil in a large pan. Sear lamb pieces until golden on all sides. Don’t rush this — you want that caramelised crust. Remove from the pan and set aside.

3. Build the base
In the same pan, add more oil if needed. Sauté onion and garlic until soft and golden. Add Jerusalem Gold, cinnamon, and the saffron water. Stir until everything’s fragrant and coated.

4. Cook the rice
Add uncooked basmati rice, stir to coat, then pour in chicken stock and a pinch of salt. Return the lamb to the pan. Bring to a simmer, cover tightly with a lid, and cook on low for 20 minutes or until the rice is tender and the lamb is soft.

5. Fluff & finish
Turn off the heat and let it sit (lid on) for 10 minutes. Then fluff with a fork, and top with pistachios, pomegranate seeds, and chopped herbs.

Serve with a dollop of thick yoghurt and warm flatbread, if you like.