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Pomegranate Lamb and Rice

Name: Pomegranate Lamb Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¾ cup almonds; ½ tsp cinnamon; 1 tsp olive oil; 1 tbsp maple syrup; pinch of salt; 1 cup basmati rice (well rinsed until water runs clear); 1½ cup water; 2 tbsp olive oil; 1 pinch chili flakes; ½ large onion (small dice); 3 garlic cloves (minced); 1 lb ground lamb; ¼ cup Vomfass Pomegranate Balsamic vinegar; 1 tsp cinnamon; ½ tsp cardamom; ½ tsp cumin; ½ tsp saffron (crushed); 7 cremini mushrooms (roughly chopped); ½ cup walnuts (roughly chopped); 4 cups kale (roughly chopped); ½ cup pomegranate seeds; salt and cracked pepper to taste

Created by: Teri-Ann Carty

This Pomegranate Lamb and Rice is a flavorful and elegant meal that combines ground lamb, fluffy basmati rice, and a festive touch of pomegranate balsamic vinegar. Finished with warm spices, kale, and a topping of homemade maple almonds, this dish is perfect for the holidays or entertaining guests. Serve it with a dollop of yogurt for an extra-special touch.

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Pomegranate Lamb and Rice Dish

Christmas is around the corner and with all the holiday parties and festivities I can’t think of a better meal to serve than this gorgeous Pomegranate Lamb Rice. This dish will have your guests thinking you slaved over a hot stove for hours but in reality, it’s complete in under 1 hour. I have a love affair with Persian food. My hubby first made a dish from Minimalist Baker for me several years ago and since then, I’ve been hooked. I love the earthy flavours, deep spices and slow-cooked meat; it’s like a hug in a bowl. I am so proud to partner with Vomfass for this delicious meal. They make the most delicious oils, vinegar, pasta and so much more. They have the most unique flavour combinations that will simply blow your mind. I mean, GO to the website and buy gifts for all your foodie friends. I don’t bring booze as a hostess gift but I DO love buying extra virgin oils and food-related goodies! I used Vomfass Pomegranate Balsamic Vinegar in this dish and my Pomegranate Spiced Fizz Mocktail. Using the vinegar adds the most delicious flavour.

This dish is my adaptation of a classic Lebanese dish and I truly hope I’ve done it justice! I opted for ground lamb instead of lamb chops, plenty of fragrant spices, fluffy saffron basmati rice, and a sweet-tart twist from the Vomfass Pomegranate Balsamic Vinegar. Don’t spend hours in the kitchen this holiday season (unless you really want to) and make this delicious meal along with the most vibrant Pomegranate Spiced Fizz Mocktail and everyone will be raving about the meal for weeks to come!

Pomegranate Lamb and Saffron Rice Ingredients

Basmati Rice: This long-grain rice is fluffy, aromatic, and holds up beautifully in this dish. Rinsing it well removes excess starch, ensuring that each grain stays separate and doesn’t clump together!
Olive Oil: Adds richness to the dish and helps sauté the onion, garlic, and lamb, providing a flavorful base.
Chili Flakes: Just a pinch adds a subtle heat, balancing the warmth of the spices and giving the dish a little kick.
Onion: Sautéed until translucent, the onion adds a touch of sweetness and depth to the lamb mixture, building a rich, aromatic flavour.
Garlic: Minced garlic brings a punch of savoury flavour and pairs perfectly with the spices, adding warmth to the lamb.
Ground Lamb: The star protein of this dish, ground lamb is tender, juicy, and rich, absorbing the spices and pomegranate balsamic vinegar for a deeply flavorful result.
VomFASS Pomegranate Balsamic Vinegar: This vinegar is a game-changer, adding a sweet-tart flavour that beautifully balances the savoury lamb and earthy spices. Its tangy richness elevates the entire dish and adds complexity.

Cinnamon: This warming spice adds a sweet and aromatic note, pairing wonderfully with the lamb and pomegranate flavours.
Cardamom: A hint of cardamom brings a subtle, exotic sweetness and complements the other spices, adding depth.
Cumin: Earthy and aromatic, cumin adds warmth to the dish and enhances the natural flavours of the lamb.
Saffron: Crushed saffron provides a beautiful golden colour and delicate floral flavour, adding a special touch to the rice and making it feel festive.
Cremini Mushrooms: Roughly chopped, these mushrooms add a savoury, earthy element, blending well with the lamb and providing a hearty texture.
Walnuts: Chopped walnuts add crunch and a subtle nuttiness, balancing the richness of the lamb and adding texture to the dish.
Kale: Roughly chopped kale provides a fresh, slightly bitter contrast to the rich flavours. It adds colour, nutrients, and a touch of earthiness.
Pomegranate Seeds: These jewel-like seeds bring a burst of sweetness, acidity, and colour to the dish. They add a refreshing contrast to the savoury lamb and balance out the spices.

What Type of Lamb Can Be Used With This Dish

While this recipe uses ground lamb for its quick cooking time and rich flavour, you can also use lamb pieces if preferred. Ground lamb is easy to work with, but feel free to adjust based on what’s available.

How to Make This Lamb and Rice Dish

Prepare the Maple Almonds

Toss almonds with maple syrup, cinnamon, olive oil, and a pinch of salt. Bake on a parchment-lined sheet at 350°F for 20 minutes, stirring halfway. Let them cool and set aside.

Cook the Rice

Rinse basmati rice well, then boil it with water for 1 minute before reducing to low heat. Cover and cook for 15 minutes, then let it rest for 5 minutes before fluffing with a fork.

Cook the Lamb

In a large pan, heat olive oil and chilli flakes over medium heat. Add diced onion and cook until translucent, then add garlic. Cook for about 30 seconds before adding ground lamb.

Deglaze and Add Spices

Pour Vomfass Pomegranate Balsamic Vinegar over the lamb to deglaze the pan, allowing the flavours to meld. Stir in cinnamon, cardamom, and cumin.

Finish the Dish

Add mushrooms and walnuts, then season with salt and pepper. Once mushrooms are soft, stir in kale until wilted. Finally, fold in the cooked rice. Sprinkle with pomegranate seeds and chopped maple almonds before serving.

How To Serve Baked Lamb and Rice

Serve this baked lamb and rice as a festive main dish. It’s wonderful alongside plain yogurt or a cucumber-yogurt sauce to balance the flavours. For an extra holiday touch, add a simple side salad or roasted vegetables. This could also be a dish amongst many during a big family gathering or potluck!

Important Tips to Get Fluffy Rice

Rinse Your Rice: Rinsing basmati rice removes excess starch, helping it stay fluffy and separated.
Cook on Low Heat: After an initial boil, reduce to low heat and cover tightly to trap steam.
Fluff and Let Rest: Fluffing the rice and allowing it to rest for a few minutes prevents clumping.

Why You’ll Love This Lamb and Rice Dish

This Pomegranate Lamb and Rice dish is an elegant, flavorful meal that’s perfect for special occasions. Here’s why it’s a must-try:

Quick to Prepare: Despite its impressive look, this lamb and rice recipe comes together in under an hour.
Rich in Flavor: The Vomfass Pomegranate Balsamic Vinegar adds a unique twist that elevates the entire dish.
Festive Touches: With pomegranate seeds and warm spices, this dish is ideal for winter festivities and holiday spreads.

Don’t forget to leave a rating and review once you’ve tried this recipe!

Try these other delicious recipes next

Spiced Pomegranate Fizz Mocktail

Sweet Potato Chicken Soup

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Turkey Gnocchi Soup

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Pomegranate Lamb Rice

Print Pin Rate

Servings: servings

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 30

Total Time: 45

Equipment

stovetop
pot
chefs knife
large pan or dutch oven
strainer
small pot with a lid

Ingredients

Maple Almonds Ingredients

¾ cup almonds
½ tsp cinnamon
1 tsp olive oil
1 tbsp maple syrup
pinch of salt

Lamb and Rice Ingredients

1 cup basmati rice well rinsed until water runs clear
1½ cup water
2 tbsp olive oil
1 pinch chili flakes
½ large onion small dice
3 garlic cloves minced
1 lb ground lamb
¼ cup Vomfass Pomegranate Balsamic vinegar
1 tsp cinnamon
½ tsp cardamom
½ tsp cumin
½ tsp saffron crushed
7 cremini mushrooms roughly chopped
½ cup walnuts roughly chopped
4 cups kale roughly chopped
½ cup pomegranate seeds
salt and cracked pepper to taste

US Customary - Metric

Instructions

Preheat oven to 350.
To a bowl add almonds, maple syrup, cinnamon, salt and olive oil. Stir to coat. Add To a parchment-lined baking sheet and bake for 20 minutes stirring halfway. Remove from the oven and let cool completely.
To a small pot add rinsed rice and water. Bring the rice to a vigorous boil for 1 minute, reduce heat to low, cover the pot tightly with the lid and cook for 15 minutes. Once 15 minutes is up, remove from the heat and let it rest for 5 more minutes. Remove the lid and fluff the rice with a fork. Set aside.
Add olive oil and chilli flakes to a large deep-sided pan. Add onion and cook for several minutes until translucent.
Add garlic and saute until fragrant. Approximately 30 seconds to 1 minute.
Add ground lamb to the pan, breaking up the lamb with a wooden spoon or tongs. Cook until no pink remains.
Pour Vomfass Pomegranate balsamic vinegar over the lamb to deglaze the pan. Cook for 1-2 minutes before adding spices.
Add mushrooms and walnuts. Season with salt and cracked pepper. Cook until mushrooms are soft.
Stir in kale and allow it to wilt slightly before adding in cooked rice. Use a large spoon to gently incorporate rice into the lamb mixture.
Finish with pomegranate seeds and chopped maple almonds.
Check for seasoning and serve.

Notes

You can use jasmine or basmati rice for this dish!

Buy the vinegar here!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Natalia Witkowsky says:

December 13, 2024 at 3:58 pm

This looks scrumptious. Can I make this in advance to bring to someone’s house? How does it taste reheated? Thank you!

Reply
1. Teri-Ann Carty says:
  
  December 17, 2024 at 1:35 pm
  
  Hey Natalia, You absolutely could. Wrap it in tinfoil and reheat when you arrive!
  
  Reply
Sarah Oliver says:

December 25, 2024 at 9:34 pm

Perfect for Christmas dinner! Easy and excellent flavor.

Reply