Here's two wonderful recipes for whole stuffed pumpkins! They make for great Autumn centrepiece dishes and are a wonderful use of pumpkin. One is stuffed with a vegan pilau with apricots and saffron, and the other is filled with a spiced lamb pilau.
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0:00 Episode Premise
0:47 A Primer on pumpkins
2:18 Lamb & Rasin Pilau
4:06 How to get glossy pumpkins in the oven
5:37 Vegan Apricot and Saffron pilau
7:30 Taste test & review
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For a 2.5kg (5lb) pumpkin
I recommend finding a Jarrahdale pumpkin or another variety that is sweet and bred for eating
Apricot and saffron pilau:
2 Medium Onions
1/2 Orange
Pinch of saffron (15 threads)
Vegetable stock
2 Cups Rice
120g Canned Chickpeas
100g Dried Apricots
100g Blanched Almonds
2 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Ground Cardamom
1/2 Tsp black pepper
Spiced Lamb Pilau:
2 Medium Onions
1 1/2 Cups rice
300g Lamb or Beef Cubes
120g Canned Chickpeas
60g Raisins
60g Sultanas (or use more raisins)
2 Tbsp Ghee or Butter
1 Tbsp Oil
1 1/2 Tsp Salt
1 Tsp Black Peppercorns
1 Stick Cinnamon
2 Small Bay Leaves
2 Cloves
To make the Apricot Pilau:
1- Add the Oil to a pot, and heat on medium heat.
2- Chop the onions to medium dice and saute for 4-5 minutes until softened
3- Chop the apricots into small pieces then add to the pot, with the chickpeas and the zest of the orange
4- Add Cardamom, black pepper, salt, and then wash and add in the rice
5- Mix together then pour in stock to barely cover the rice
6- Bring to a boil on high heat, then allow the liquid to boil for 5 minutes with the lid on (careful, this can settle and burn so keep an eye on it for the 5 minutes)
7- Once the liquid drops below the rice, turn the heat to low and allow to steam for 20 minutes
8- Fry the almonds in some oil until golden brown, then drain. Add to the rice once the rice is cooked through
To make the Spiced lamb Pilau:
1- Add ghee to the pot and melt over medium high heat
2- Add the bay leaves, cinnamon and cloves, then crack and add the black pepper. Toast for 2 minutes
3- Add the meat and saute until it starts to release liquid, then cover with the lid and set the heat to medium low
4- Cook for around 30-40 minutes until soft. Everytime the liquid evaporates from the pot, add in a small amount of water
5- Once cooked, add 2 medium onions chopped to a medium dice and saute for 4-5 minutes until completely softened. Add water to deglaze the pot if you need to
6- Wash the canned chickpeas and add to the pot, then wash and add your rice with the salt and the 1 Tbsp of Oil
7- Mix together, then add stock until the rice is just barely covered. Bring to a boil on high heat and allow to boil for about 5 minutes
8- Once the water drops below the rice, turn the heat down to low and allow to steam for 20 minutes
9- Meanwhile add your sultanas and raisins to a bowl, then pour in enough boiling water to cover
10- When the rice is cooked, fluff the rice up with a fork, then add in the drained sultanas
To prepare the pumpkins:
1- Cut out a lid from the top of the pumpkin about the size of a teacup saucer. Make sure to angle your knife so the lid doesn't fall into the pumpkin
2- Remove the pumpkin guts and seeds, then hollow out the inside so you have a cavity large enough for the pilau
3- Once cleared out, sprinkle the inside with salt, then add in your pilau
4- DO NOT compact the pilau otherwise it will go mushy and sticky
5- Replace the lid, then oil your pumpkin
6- Place 2 sheets of foil in a cross, and 2 sheets of parchment paper (wet this under running water to soften the paper) also in a cross. Brush your pumpkin with vegetable oil ALL OVER, then place in the center of the cross
7- Fold and wrap the sheets around the pumpkin tightly, then do the same thing with the foil so the pumpkin is fully wrapped
8- Place on an oven tray, then bake at 180c for 1.5 - 2 hours until the pumpkin is cooked through and soft (The time will depend upon how thick the pumpkin flesh is, you may need longer if yours is extra thick)
9- Remove the lid once it comes out of the oven, and let it sit for 15 minutes so excess steam can escape
I recommend serving with extra salt, as the pumpkin flesh itself will be quite sweet, and will need some more salt
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