Stuffed Pumpkin with Jewelled Rice and Spiced Meatballs
By OcadoLife
Published on 16 September 2024
Hosting family and friends? This Persian-inspired Stuffed Pumpkin with Jewelled Rice and Spiced Meatballs makes a sensational centrepiece. Created by Rome-based author Saghar Setareh, it draws on Italian influences and her Iranian roots to really get mouths watering. To make it veggie, simply leave out the meatballs. Serve with a simple salad of bitter green leaves alongside.Time and servings
1 hrTotal time
8Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 1 delica pumpkin, top cut off (and kept), seeds scraped out
- 4 tbsp olive oil
- 300g basmati rice
- 2 tbsp unsalted butter
- 2 tsp salt, plus a good pinch
- 0.25 tsp saffron
- 1 (400g) pack 5% fat beef mince
- 1 onion, grated
- 0.5 tsp ground cinnamon
- 0.5 tsp ground black pepper
- 50g shelled pistachios, chopped
- 50g blanched almonds, chopped
- 150g jumbo raisins (or use italian mixed peel)
- 3 tbsp (approx.) pomegranate seeds
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 5. Place the pumpkin and its ‘lid’ in a large roasting tin lined with baking paper. Rub inside and out with 2 tbsp oil, season with salt and roast for 40 mins-1 hr, until the flesh is soft and golden at the edges.Step 2
Rinse the rice in a colander until the water runs clear, then tip into a saucepan. Cover with water to 2-3 cm above the rice, then add the butter and 1 tsp salt; cook on a medium-high heat until boiling. Crumble in the saffron and cook, uncovered, until the water has almost evaporated. Then pop the lid on and leave to stand for 10 mins more to steam.Step 3
Meanwhile, for the meatballs, put the beef, onion, cinnamon, black pepper and remaining 1 tsp salt in a mixing bowl; knead by hand for a couple of mins, until combined and smooth. Leave to rest for 10 mins, then scoop up teaspoons to roll into small balls.Step 4
Heat the remaining 2 tbsp oil in a large pan. Add the meatballs and fry over a medium heat for 10 mins or until browned all over.Step 5
Stir the rice into the meatball pan, along with the pistachios, almonds and raisins (or mixed peel). Place the pumpkin on a serving plate and spoon the rice mixture into it, then scatter over the pomegranate seeds. Pop the pumpkin lid on and bring to the table. Cut into wedges to serve, with any remaining rice on the side. Store leftovers chilled for 2-3 days.Step 6
Recipe Tip: Allow extra time for resting.