Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Middle Eastern stuffed pumpkin
Serves 4 Starters and mains
Ingredients
- 50g unsalted pistachio nuts
- 1 pumpkin (approx. 1kg)
- 2tbsp olive oil
- 2 red onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1tbsp coriander seeds
- 4 green cardamom pods, bruised
- 1tsp ground cinnamon
- pinch freshly grated nutmeg
- pinch saffron
- 1 red chilli, deseeded to taste, finely diced
- 20g dried barberries
- 20g raisins
- 50g basmati rice
- 200ml vegan vegetable stock
- 1tsp shredded dried orange peel
- 1tsp rosewater
- 1tbsp dried edible rose petals pomegranate molasses, for drizzling (optional)
Method
Toast the pistachios in a hot, dry pan for 2-3 minutes, turning frequently, until toasty and fragrant, then set aside.
Slice the top off the pumpkin,
reserving the lid, and scoop out
the seeds using a large spoon.
If the cavity inside is quite shallow,
you’ll need to scoop out a bit of
the flesh (chop it up and keep
for later). Preheat the oven to
220C/425F/Gas 7.
Heat the oil in a heavy-based pan over a medium heat. Add the onions and fry for 10 minutes, until slightly caramelised. If you’ve scooped out some pumpkin flesh, add to the pan and cook for 2 minutes. Then, add the garlic, coriander seeds, cardamom, cinnamon, nutmeg, saffron and chilli and cook for a further 3 minutes, stirring regularly. Add the barberries and raisins, then the rice and toasted pistachios. Stir to coat and toast the rice for 2-3 minutes. Add the stock, orange peel and rosewater and bring to the boil. Cook for 6 minutes, then immediately remove from the heat.
Spoon the rice mixture into the pumpkin, add the pumpkin lid, then wrap the stuffed pumpkin in a strip of wet baking paper and then foil, to make a parcel. Place on a baking tray and bake for 45 minutes to 1 hour, or until the pumpkin is cooked and a sharp knife inserted into the flesh meets no resistance.
Serve cut into wedges, with a drizzle of pomegranate molasses, if you like, and some salad as a main, or as part of a selection of meze dishes.
Advertisement