GEORGIAN CUISINE
Stuffed pumpkin with sweet pilaf is all you need for autumn
31 October, 2015
Autumn is at hand and the season of pumpkin is officially opened. Pumpkin is very popular in Georgian cuisine. It is consumed both boiled and baked in the oven with honey or sugar. Yet sometimes it is boring to eat this incredibly beneficial plant prepared in an ordinary way. If you have a look at an old book of Georgian recipes you will find quite an interesting version of preparing pumpkin. The dish is extremely delicious as well as beautiful.
You can prepare this yummy pumpkin with pilaf for Halloween or just on a cold autumn day.

Ingredients:

3 cups of rice
One pumpkin (5-6kg)
2 big apples
200 grams of raisins
200 grams of dried plums
200 grams of dried apricots
Sugar to your taste
75 grams of butter
Pinch of salt

Preparation:

Cut the top of the pumpkin. Scoop out seeds and any stringy fibers inside. Cover the hole with foil and replace the lid. Place pumpkin in the oven with ½ inch water. Bake at 200 degrees for 50 minutes to one hour, until inside is tender. Peel and cut the apples into cubes. Wash dried fruit in warm water, slightly chop them up, add apple cubes, sugar and mix well. You can add cinnamon or nuts to the mixture to your taste as well.

Mix half-boiled rice with fruits, two table spoons of honey, one vanilla, pinch of salt , melted butter and cook until liquid is absorbed. Fill the pumpkin with pilaf and cover with lid. Place the pumpkin in the oven for 15 minutes at 180 degrees, or until both rice and pulp are soft. Before serving, make sure to scrape the sides of the pumpkin and mix it with the pilaf.

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