Ingredients:
- 2.7 kg pumpkin
- 500 g rice
- 1 pinch turmeric
- 150 g raisins
- 100 g dried cranberries
- 100 g dried apricots (cut into pieces)
- 100 g sugar
- 120 g honey
- 50 g butter
- 1 pinch salt
- 2 liters water
Instructions: - Preparing the pumpkin:
1- Clean and cut the pumpkin. Cut a lid off the top and remove the seeds.
2- Set the lid aside to use later during baking. - Cook the rice:
1- In a pot with 2 liters of boiling water, add 100 g sugar, a pinch of salt, the turmeric, and half of the honey (60 g).
2- Cook the rice in this mixture until it is almost cooked (about 10 minutes). Then, drain the rice.
-Preparing the nuts:
1- Melt the butter in a pan over low heat and add the raisins, cranberries and dried apricots.
2- Add the remaining honey and mix well until the nuts are well coated. - Stuffing the pumpkin:
1- Mix the nuts with the cooked rice. Stuff the pumpkin with this mixture.
2- Cover the pumpkin with the lid you cut off earlier.
3- Wrap the pumpkin in aluminum foil to prevent it from burning during baking. - Baking:
1- Preheat the oven to 200°C.
2- Bake the stuffed pumpkin for about 1 1/2 hours, or until the pumpkin is soft when pierced with a fork.
3- If you want the top of the pumpkin to be golden, remove the aluminum foil in the last 10 minutes of baking.
Serving: - Remove the pumpkin from the oven, remove the lid and cut the pumpkin into portions. Serve the sweet pilaf directly from the pumpkin
