The perfect festive recipe for Eid and any other special occasion! The Jeweled rice is packed with goodness including dried apricots & figs topped with beautiful pomegranate seeds. 😋⤵

✅ Lamb Tenderloin with Jeweled Rice and Saffron Yogurt

This festive feast is as pretty as it is tasty!

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🔴 Ingredients:
✅ Lamb
Lamb tenderloin 400 Grams
Garlic cloves 2 Pieces
Fresh parsley 20 Grams
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

✅ Rice
Basmati rice 150 Grams
White onion 1 Pieces
Dried apricots 50 Grams
Dried figs 50 Grams
Cardamom pods 4 Pieces
Water 350 ML
Chicken stock cube 1 Piece
Olive oil 2 Tbsp
Turmeric powder 2 Grams
Cinnamon stick 1 Piece
Dried cranberries 30 Grams
Peeled pistachios 20 Grams
Pomegranate, whole 1 Piece

✅ Saffron yogurt
Greek yogurt 170 Grams
Saffron (infused) 20 ML
🔴 Step by step instructions:
1️⃣ Prep lamb
Pat the lamb dry with kitchen paper. Using a small sharp knife, trim any silver membrane off the lamb. Peel and crush the garlic. Chop the parsley. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. In a small bowl, combine a generous drizzle of olive oil with the crushed garlic, chopped parsley and 0.5/0.75/1 tsp of grated lemon zest.
2️⃣ Prep rice
Wash and drain the basmati rice (see pro tip). Peel and finely chop the onion. Chop the apricots and figs roughly (see tips for fussy eaters). Split the cardamom pods open with a back of a knife. Discard the pods, keep the seeds. Boil the measured water and dissolve the stock cube in it.
3️⃣ Cook rice
Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5-8 min until translucent. Add the drained rice, cardamom seeds, turmeric and cinnamon stick, and stir for 2 min. Add the stock, apricots, figs, cranberries and pistachios. Bring to a simmer and cover with a lid. Cook for 12-15 min. Keep covered until serving.
4️⃣ Prep sauce and seeds
Meanwhile, combine the yogurt and the infused saffron in a bowl. Season with a pinch of salt. Mix well and set aside. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.
5️⃣ Fry lamb
Season the lamb with salt and pepper. Heat a pan with a drizzle of oil. Fry the lamb for 4-7 min until browned and cooked to your liking. Once it’s almost done, add the garlic, parsley and lemon oil and cook for a final 30 secs or until the lamb is coated. Transfer to a plate and rest for 5 min.
6️⃣ Serve
Divide the rice among plates. Slice the rested lamb. Garnish with the pomegranate seeds and serve with the saffron yogurt.


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