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Pumpkin Stuffed with Rice Pilaf, Meat and Dried Fruits 🎃 Ingredients For the pumpkin * 1 large pumpkin * Olive oil * 2–3 tablespoons granulated sugar or brown sugar For the rice pilaf * 2 cups rice (soaked in hot water for 20 minutes) * 500 g lamb or beef, cut into small cubes * 3 cups hot water * 2 onions, finely chopped * 3 tablespoons currants * 3 tablespoons pine nuts * ½ tea glass vegetable oil * 2 tablespoons butter * 1 teaspoon black pepper * 1 teaspoon cumin * Allspice, to taste * Salt, to taste * Optional dried fruits such as raisins, dried apricots and prunes, soaked and drained I also added some small red Iranian raisins. Instructions Wash and dry the pumpkin. Cut off the top to make a lid, remove the seeds and clean out the inside with a spoon. You can scoop out a little of the flesh to make more room for the filling. Brush the inside and outside of the pumpkin with olive oil. Sprinkle 2–3 tablespoons of granulated or brown sugar inside and rub it in. Bake in a preheated oven at 200°C (390°F) for about 30 minutes. The pumpkin should soften slightly but remain firm. You can skip this pre-baking step if you prefer. If using beef, cook it in a pressure cooker with a little water for 10–15 minutes, until tender. If using lamb, you can sauté it in a little oil until cooked. Season with salt and black pepper. Heat the vegetable oil and butter in a pot. Add the chopped onions and sauté until softened. Add the pine nuts and cook for a few more minutes. Drain and rinse the soaked rice thoroughly, then add it to the pot and sauté for a few minutes. Season with salt, black pepper, cumin and allspice, if desired. Add the cooked meat, currants and any other dried fruits you like. Pour in the 3 cups of hot water and cook for about 10 minutes. Once the rice has absorbed most of the water, remove it from the heat and let it rest. Remove the pumpkin from the oven and fill it with the prepared rice pilaf. Put the lid back on and bake in a preheated oven at 190°C (375°F) for about 1 hour. Check whether the pumpkin is tender by inserting a thin knife into its flesh. If it is still firm, continue baking until cooked through. Serve warm and enjoy! ❤️

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