A sugar pumpkin stuffed with rice scented with dried fruit, nuts, and honey, baked until tender, then served in open wedges. A festive and comforting dish from Armenian cuisine.
Ingredients
- 2 l Water
- 200 g Long-grain white rice or basmati
- 2.26 kg Sugar pumpkin or pie pumpkin (about 2.26 kg)
- 57 g Sliced almonds
- 57 g Walnuts (halves or pieces)
- 85 g Unsalted butter
- 225 g Medium yellow onion
- 8 g Diamond Crystal kosher salt (or table salt, half as much)
- 57 g Dried apricots
- 45 g Dried tart cherries (preferably unsweetened)
- 45 g Dried prunes
- 45 g Golden raisins
- 60 ml Honey
- 2 tsp Chopped flat-leaf parsley (leaves and tender stems)
Method
- In a medium saucepan, bring the water to a boil. Add the rice and return to a rolling boil, stirring occasionally, until the rice is al dente (still firm in the center). Drain in a fine-mesh strainer, rinse immediately under cold water until the water runs clear, then drain well.
- Preheat the oven to 176°C (350°F) with a rack in the lower-middle position. Line a rimmed baking sheet with aluminum foil or parchment paper. Using a paring knife or pumpkin carving knife, cut an 8 to 10 cm circle around the pumpkin stem to form a lid. Remove the lid and set aside.
- Using a knife or the edge of a large spoon, loosen the seeds and stringy pulp inside the pumpkin, then scoop them out. Clean the inside of the lid as well. Discard the seeds or save them for another use. Set the pumpkin and its lid aside.
- In a large skillet, toast the walnuts and almonds over medium heat until very lightly golden, about 4 minutes. Transfer to a plate. Wipe out the skillet, add the butter, and melt over medium heat, stirring regularly, until the milk solids separate and just begin to brown (brown butter), 4 to 6 minutes. Remove from heat and let cool slightly.
- Pour all the brown butter into a medium bowl, leaving behind 2 tablespoons. Set aside. Add the chopped onion and salt to the skillet with the remaining butter, and cook over medium heat, stirring occasionally, until the onion is softened and begins to brown, 8 to 10 minutes. Transfer to a large bowl and let cool.
- Add the drained rice, toasted nuts, apricots, cherries, prunes, and raisins to the bowl with the onion.
- Add the honey to the reserved brown butter and whisk to combine. Using a brush, paint the inside of the cleaned pumpkin, including the rim and underside of the lid, with the butter-honey mixture (about 1 tablespoon). Pour the remaining butter-honey mixture into the rice mixture and toss gently. Stuff the pumpkin with the filling, packing it lightly, leaving about 2.5 cm of headspace at the top. Top with the lid and place on the prepared baking sheet.
- Bake until a paring knife inserted into the side of the pumpkin meets no resistance and the pumpkin just begins to slump, 1 hour 45 minutes to 2 hours.
- Remove from the oven and let cool slightly on a wire rack for about 15 minutes.
- Using one or two large spatulas, carefully transfer the pumpkin to the center of a large serving platter. Remove the lid and set aside. With a paring knife, score the pumpkin from top to bottom into eight equal wedges without cutting into the filling, slicing all the way to the center of the base so the wedges separate completely. Gently fan out the wedges on the platter. Mound the filling in the center of the pumpkin, scooping any that clings to the sides. Scatter with chopped parsley and serve.
Nutrition
Per serving
- Energy
- 628.9 kcal
- Protein
- 11.17 g
- Carbohydrate
- 96.49 g
- Fat
- 23.2 g
- Fibre
- 12.39 g
- Calcium
- 69.79 mg
- Iron
- 1.5 mg
- Magnesium
- 59.85 mg
