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Updated on Oct. 21
A Central Asian Jewish dish inspired me to create this recipe: rice pilaf baked inside a pumpkin and packed with vegetables, dried fruit, and warming spices. It’s wonderful for autumn entertaining and dinners.
You can serve the vegan Spiced Pilaf in a Pumpkin along with scoops of the cooked pumpkin as a side dish or even as a light entrée. I sprinkle it with chopped dill and drizzle it with pomegranate molasses. In addition to the dill and molasses, you can top it with dollops of yogurt (regular or dairy-free) or a tahini sauce.
Be sure to use a cooking pumpkin. Look for ones labeled sugar or pie pumpkins. Do not use a carving pumpkin or kabocha squash.
Spiced Pilaf in a Pumpkin
Serves 6-8
• 1 pie pumpkin, about 4½ to 5 lbs.
• ¾ cup raw white basmati rice
• 1¼ tsp. salt, divided
• ¼ tsp. saffron threads, crumbled
• 1¼ cups boiling water
• ⅓ cup raisins
• ⅓ cup dried cranberries
• ⅓ cup coarsely chopped dried apricots
• ¾ cup whole pistachio kernels or slivered almonds
• ¼ cup vegetable oil, divided, plus as needed
• ½ tsp. ground cinnamon, divided
• Pinch ground cloves
• 1½ cups chopped onions
• 2 tsp. minced garlic
• ¾ cup sliced carrots (¼-inch rounds)
• ½ tsp. ground black pepper
• ¼ tsp. ground turmeric
• ¼ tsp. chili flakes
• 1½ cups chopped spinach
• ¼ cup plus 2 Tbs. finely chopped fresh dill or parsley
• ¼ cup finely chopped mint
• 3 Tbs. pomegranate molasses
Adjust oven racks to accommodate pumpkin height. Heat oven to 425 F.
Cut off pumpkin top in one piece to make lid, about 2-2 ½ inches down from stem. Remove seeds and strings until inside is smooth. (Use the side of a large, heavy spoon along with a knife.) Avoid piercing pumpkin shell. Discard seeds and strings.
Rinse rice until the water runs clear. Drain. In a large heatproof bowl, mix rice, ½ tsp. salt, saffron and boiling water. Soak 60-90 minutes. (Do not drain.)
Place raisins, cranberries and apricots in small bowl. Cover with hot water for 10 minutes. Drain, discarding liquid.
Toast pistachios in dry fry pan over medium-low heat, stirring until just golden. Coarsely chop. (If using slivered almonds, toast but do not chop.)
Cover a rimmed baking tray with a sheet of aluminum foil long enough to wrap pumpkin. Mix 2 Tbs. oil with ¼ tsp. cinnamon, cloves and ¼ tsp salt. Brush inside of pumpkin and under lid. Use unseasoned vegetable oil to lightly coat top and sides of pumpkin’s exterior. Set pumpkin (with lid on top) in center of baking tray. Place unwrapped in oven (foil is for later) and bake for 20 minutes. Remove baking tray from oven. Increase oven temperature to 450 F.
In large skillet, heat 2 Tbs. oil over medium-high heat. Add onions. Sauté until beginning to soften, 7 to 10 minutes. Add garlic. Sauté 1-2 minutes until golden. Add carrots. Sauté several minutes, adding oil if needed.
Stir in ½ tsp. salt, black pepper, ¼ tsp. cinnamon, turmeric and chili flakes. Sauté 1 minute. Stir in spinach. Turn off heat. Stir in pistachios, raisins, cranberries, apricots, ¼ cup of dill and mint.
Remove pumpkin lid. Carefully pour in rice with liquid. Stir in skillet contents, mixing well. Place lid on top. Wrap in foil. Bake 40 minutes. Remove from oven. Unwrap and check filling. If dry, add a few tablespoons of water. Stir contents. Replace lid. Rewrap in foil and continue baking for about 40-55 minutes (timing varies) until rice is just tender and pumpkin is cooked. Leave wrapped in oven with heat off for 10 minutes. Remove from oven. Keep in foil 10 minutes. Unwrap.
Serve warm or at room temperature. To serve, scoop out filling with some cooked pumpkin. Garnish each portion with drizzled pomegranate molasses and the remaining dill.
