Pumpkin Surprise

In my Creole family, we love a good Pilaw Rice. Another rice dish I couldn’t live without—where you temper spices in oil, add the rice, eventually stir in vegetables, and then steam everything gently. Think of it as something between a risotto and a Biryani.

And what if the vegetable could become the container instead of just another ingredient holding this sacred, nourishing rice dish? My friend recently left me with a beautiful pumpkin, and I wanted to honor it. This humble fall vegetable serves as a cup for the rice, turning it into something fun and a little elevated. I hope it inspires you for the festive season and your gatherings.

Preparation

1. Wash the squash and cut about 3–4 centimeters from the top, leaving it intact.

2. Deseed the pumpkin using a tablespoon.

3. Lightly salt and oil the interior of the squash.

4. Preheat the oven to 180°C. Place the pumpkin on a baking sheet and bake for about 30–40 minutes, depending on size. Meanwhile, prepare the rice.

   For the Pilaw Rice:

5. Heat a mid-sized pot and add ghee or olive oil. Once warm, add whole spices: star anise, black pepper, cinnamon stick, and curry leaves. Temper for 30 seconds, until fragrant.

6. Add the washed and drained rice. Stir frequently so the rice incorporates the spices and ghee well. Continue stirring for 2–3 minutes. Toasting the rice in this step brings out a subtle, nutty aroma.

7. Gently add 1.5 cups of water and a good pinch of salt and the green peas. Stir well and let it come to a boil for a minute.

8. Reduce the heat to low, cover, and let the rice steam for about 20 minutes.

   
   For the caramelized onions:

1. In a cast iron skillet or pan, melt another dollop of ghee and add a good pinch of cumin seeds (jeera). Toast for 30 seconds until fragrant.

2. Stir in chopped onions or shallots, add a pinch of salt and turmeric (curcuma). Let caramelize slowly for about 20 minutes.

   Assemble the dish:
   Mix some of the caramelized onions into the cooked Pilaw rice. Pile the rice into the baked pumpkin. Finish with a dash of lime and a few fresh cilantro leaves and toasted nuts, like almonds, pistachios.

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Ingredients

Yield: 4-6 servings
Time: 60 minutes

• 1 cup of Basmati rice, well rinsed and drained

• 1,5 cup water

• 2 tablespoon ghee or extra virgin olive oil + extra olive oil for the pumpkin

• 2 medium sized sweet onions or 3-4 small shallots

• 1 medium sized, and fun looking pumpkin

• A handful of green peas

• salt , pepper and lemon to season

• Fresh cilantro leaves

• A handful of toasted nuts like almonds, pumpkin seeds, pistachios