Lamb pilaf with figs, pomegranate, feta and pistachios from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 38) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb stock for chicken stock; dried cranberries or barberries for dried cherries; mint for parsley; and almonds for pistachio nuts. See recipe for variations.

  • Pamsy on January 06, 2026

    I've cooked this so many times over the years but have never left a review. It's adaptable to whatever is in the fridge/cupboard. I particularly like cranberries and always pomegranate seeds which give a jewel-like appearance. Monday night comfort food after a weekend roast. 3/2/26 Leftover loin of pork, good but not as good as lamb.

  • KarinaFrancis on September 28, 2021

    A delicious way to use up leftover roast lamb. I love the pops of sweetness from the dried fruit. Next time I’d add a bit more allspice because I love it.

  • Rachaelsb on January 20, 2021

    I loved this dish! I love dishes that are just jam full of different flavors and textures but surrounded by the comfort of rich rice. This one did that. Can't wait for lunch tomorrow!

  • westminstr on April 13, 2015

    I liked the idea of using leftover lamb in a pilaf-type preparation but this recipe just didn't do it for me. I had to leave out some of the jewels (pomegranate seeds and dried cherries) but at the end of the day it was just too starchy for me, and I didn't love the allspice either. I liked the lamb salad in this book much better.

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