Stuffed Pumpkin with Rice

AvatarMariam Roze
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Stuffed pumpkins are irresistible in the Fall, and we've taken it to the next level by spicing it up the Middle Eastern way! Aside from roasted nuts and dried berries, we love topping ours off with the perfect garnish. Chestnuts!
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Ingredients

Spices

  • 1 tbsp. All Spice
  • 1 tbsp. Seven Spice
  • ¼ tsp. Cinnamon
  • ¼ tsp. Cardamom
  • ¼ tsp. Nutmeg
  • Salt & Pepper to taste
  • 3 Bay Leaves

Garnish

Instructions

For the Pumpkin

  • Preheat oven to 350°F .
  • Cut a 3-inch circle around each pumpkin and remove strings and seeds from the pumpkins.
  • Rub outside of pumpkin in 2 tbsp. Extra Virgin Olive Oil
  • Bake the pumpkins for about 45 mins or until golden brown (time may vary depending on pumpkin size).

For the Rice

  • In a large pan, add ¼ cup oil and cook onion about 10 minutes or until soften and tender. Add in frozen peas and carrots and cook for 5 minutes.
  • In another pan, add olive oil and ground beef and cook over medium heat for about 6-8 minutes.
  • Season the meat with 7 spices, all spice, cinnamon, cardamom and nutmeg, salt and pepper and mix well.
  • Add meat to the vegetable pan, stir in rice, water or beef stock, bay leaves and grate more nutmeg, stir to combine.
  • On high heat bring to a boil, then cover and reduce the heat to low and simmer (about 20 minutes or until rice is fully cooked)
  • Cover the pan using kitchen towel and set aside about 10 minutes.

For the Garnish

  • In another pan, heat 2 tbsp. olive oil over medium heat.
  • Add Tazah chestnuts and toast them for about 2-3 mins.
  • Transfer the chestnuts to a bowl and set aside.
  • In the same pan, add the nuts and toast them until they are golden, transfer them to the bowl.

To finish

  • Stuff the rice in the pumpkins.
  • Bake at 350°F for another 20-30 minutes or until the pumpkins are fully tender.
  • Garnish the rice with toasted chestnuts, mixed nuts, and dried berries.
  • Enjoy!

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