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Middle Eastern whole stuffed pumpkin
Middle Eastern whole stuffed pumpkin
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Make-ahead dish for stress-free entertaining.
Ingredients:
  • 4kg kent (jap) pumpkin
  • 400.00 gm brown rice
  • 2 medium brown onions, chopped
  • 500g lamb mince
  • 3 tsp harissa
  • 5.00 gm ground cumin
  • 2.50 gm ground cinnamon
  • 1 tsp dried chilli flakes
  • 191.25 gm chicken style liquid stock
  • 400g can chickpeas, drained, rinsed
  • 400g can lentils, drained, rinsed
  • 250.00 ml fresh coriander leaves, chopped
  • 2 x 80g packets pistachio kernels, chopped
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat oven to 210°C (410°F) or 190°C (375°F) fan-forced.
  • Carefully carve a circle on the top of the pumpkin with a sharp knife, leaving a 4cm border, and wrap the lid in foil. Remove the seeds and membrane from the pumpkin and discard. Place the pumpkin cut side-down on a baking tray, cover with foil, and bake for 1 hour or until the flesh is just tender.
  • While the rice is cooking according to the packet instructions, heat oil in a large saucepan over medium-high heat. Sauté onion for 5 minutes until soft. Add mince and cook for 6 minutes until browned, breaking it up with a wooden spoon. Stir in harissa, cumin, cinnamon, and chilli flakes. Pour in stock, chickpeas, and lentils. Simmer for 15 minutes, stirring occasionally. Season with salt. Fold in the cooked rice, coriander, and half of the pistachios. Your flavorful mixture is now ready to be enjoyed.
  • Place the pumpkin on a board and remove 1 cup of flesh from inside. Roughly chop the pumpkin flesh and add it to the rice mixture. Fill the pumpkin cavity with the rice mixture, press down firmly with a spoon. Put the lid back on the pumpkin and wrap it in foil. Return the pumpkin to the baking tray and bake for 1.5 to 2 hours until tender. Let it stand for 5 minutes before serving.
  • Uncover the pumpkin and place it on a plate (base will be tender). Cut into wedges, top with yogurt, sprinkle with leftover pistachios, and serve.

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