Persian-Spiced Lamb and Pomegranate Pilaf

Serves 2

Ready in 4 hours 10 minutes, plus overnight marinating


  • 1 tbsp red wine vinegar
  • 1 level tbsp sweetener granules
  • 1 tbsp ground cumin
  • 1 tbsp tomato purée
  • 1 lamb stock cube, crumbled
  • 1 red onion, chopped
  • 300g lean lamb leg steaks, visible fat removed, cut into bite-size chunks


For the pilaf:

  • 120g dried bulgar wheat and quinoa
  • 2 cardamom pods
  • 1 tsp turmeric
  • 100g mangetout, halved
  • 100g radishes, finely sliced
  • 50g chickpeas
  • 4 spring onions, finely sliced
  • grated zest and juice of 1 unwaxed lemon
  • small pack fresh parsley, chopped
  • 100g pomegranate seeds



1. First, prepare the lamb. Put the vinegar, sweetener, cumin, tomato purée,
stock cube and red onion in a shallow dish and mix well. Add the lamb and coat
well, then marinate in the fridge overnight.

2. Put the lamb and marinade in your slow-cooker pot and cook on low for 4-5

3. When the lamb is nearly ready, make the pilaf. Rinse the bulgar wheat and
quinoa and place in a saucepan over a high heat with the cardamom pods, turmeric
and 1 litre cold water. Bring to the boil, then reduce the heat to low and simmer for
12-15 minutes. Drain well and pick out and discard the cardamom pods.

4. Meanwhile, blanch the mangetout briefly in a saucepan of boiling water over a
high heat.

5. Drain the mangetout and stir into the drained bulgar wheat and quinoa along
with all the remaining ingredients, reserving a little parsley and some pomegranate
seeds. Season lightly.

6. Divide the lamb and pilaf between plates and scatter over the remaining parsley
and pomegranate seeds to serve.