Ingredients:
pumpkin – 1.5-1.8 kg
long grain rice – 100 g
raisins – 50 g
walnuts – 50 g
onion – 1 pc.
Spices:
starch – 0.5 tsp
ground hot pepper – a pinch
nutmeg – a pinch
ground cinnamon – a pinch
turmeric – 0.5 tsp
salt
ghee or olive oil
Preparation:
Step 1.
Wash the raisins and soak them in warm water, chop the nuts with a knife.
Step 2.
Cut off the top of the pumpkin, carefully remove the middle with the seeds.
Step 3.
Wash the rice and boil it in salted water until half cooked, drain the water. Cut the onion into half rings and fry in ghee with spices. Then add raisins, nuts, rice, mix, add salt to taste (the filling should be quite moist).
Step 4.
Put the filling inside the pumpkin, close it with a “lid”, wrap the pumpkin in foil and bake at 190 °C for an hour to an hour and a half until soft.
Step 5.
We recommend serving the finished pumpkin to the table whole, and then spread the rice on plates using a spoon, carefully scooping up the pumpkin pulp.
Delicious!