The success of this Turkish pilaf depends on the flavor of the orange-fleshed pumpkin, which varies. (It should be sweet-tasting.) I prefer the dish without the raisins.
Recipe information
Yield
serves 4
Ingredients
1 pound orange pumpkin (weight with seeds and stringy bits removed)
1 onion, chopped
2 tablespoons sunflower oil
1 1/2 cups basmati or long-grain rice (washed if basmati)
2 cups chicken stock (page 143) (or you may use 1 bouillon cube)
1 teaspoon cardamom seeds
1 teaspoon ground cinnamon
Salt and pepper
1 tablespoon raisins (optional)
3 tablespoons butter
Preparation
Step 1
This very large type of pumpkin is often sold by the slice. Cut the peel off, and cut it up into 2/3-inch cubes.
Step 2
Fry the onion in the oil till golden. Add the rice, and stir until the grains are covered in oil. Add the pumpkin and pour in the stock. Add the cardamom seeds, cinnamon, salt, pepper, and raisins if using, and stir well. Simmer, covered, on low heat until the rice and pumpkin are tender.
Step 3
Stir in the butter, and leave for a few minutes with the lid on before serving.
