AMAZING Stuffed Pumpkins With 2 Rice Fillings

Instructions

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, and salt, and then wash and add the rice
5. Mix together then pour in the 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. Every time 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 them 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 it 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