Uploaded October 2021 | Updated September 2026, 1 week ago
Here's two wonderful recipes for whole stuffed pumpkins! They make for great Autumn centrepiece dishes and are a wonderful use of pumpkin. One is stuffed with a vegan pilau with apricots and saffron, and the other is filled with a spiced lamb pilau.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍 You can reach us on instagram, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
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(These links are amazon affiliated and help support the channel at no extra cost to you)
📷 My Filming Equipment
🎥 Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Crown png from pngtree.com
pngtree.com/freepng/crown-crown-pattern-headwear-accessories_3823245.html
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0:00 Episode Premise
0:47 A Primer on pumpkins
2:18 Lamb & Rasin Pilau
4:06 How to get glossy pumpkins in the oven
5:37 Vegan Apricot and Saffron pilau
7:30 Taste test & review
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For a 2.5kg (5lb) pumpkin
I recommend finding a Jarrahdale pumpkin or another variety that is sweet and bred for eating
Apricot and saffron pilau:
2 Medium Onions
1/2 Orange
Pinch of saffron (15 threads)
Vegetable stock
2 Cups Rice
120g Canned Chickpeas
100g Dried Apricots
100g Blanched Almonds
2 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Ground Cardamom
1/2 Tsp black pepper
Spiced Lamb Pilau:
2 Medium Onions
1 1/2 Cups rice
300g Lamb or Beef Cubes
120g Canned Chickpeas
60g Raisins
60g Sultanas (or use more raisins)
2 Tbsp Ghee or Butter
1 Tbsp Oil
1 1/2 Tsp Salt
1 Tsp Black Peppercorns
1 Stick Cinnamon
2 Small Bay Leaves
2 Cloves
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, salt, and then wash and add in the rice
5- Mix together then pour in 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. Everytime 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 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 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
I recommend serving with extra salt, as the pumpkin flesh itself will be quite sweet, and will need some more salt
Here's two wonderful recipes for whole stuffed pumpkins! They make for great Autumn centrepiece dishes and are a wonderful use of pumpkin. One is stuffed with a vegan pilau with apricots and saffron, and the other is filled with a spiced lamb pilau.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍 You can reach us on instagram, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
___
(These links are amazon affiliated and help support the channel at no extra cost to you)
📷 My Filming Equipment
🎥 Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Crown png from pngtree.com
pngtree.com/freepng/crown-crown-pattern-headwear-accessories_3823245.html
___
0:00 Episode Premise
0:47 A Primer on pumpkins
2:18 Lamb & Rasin Pilau
4:06 How to get glossy pumpkins in the oven
5:37 Vegan Apricot and Saffron pilau
7:30 Taste test & review
___
For a 2.5kg (5lb) pumpkin
I recommend finding a Jarrahdale pumpkin or another variety that is sweet and bred for eating
Apricot and saffron pilau:
2 Medium Onions
1/2 Orange
Pinch of saffron (15 threads)
Vegetable stock
2 Cups Rice
120g Canned Chickpeas
100g Dried Apricots
100g Blanched Almonds
2 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Ground Cardamom
1/2 Tsp black pepper
Spiced Lamb Pilau:
2 Medium Onions
1 1/2 Cups rice
300g Lamb or Beef Cubes
120g Canned Chickpeas
60g Raisins
60g Sultanas (or use more raisins)
2 Tbsp Ghee or Butter
1 Tbsp Oil
1 1/2 Tsp Salt
1 Tsp Black Peppercorns
1 Stick Cinnamon
2 Small Bay Leaves
2 Cloves
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, salt, and then wash and add in the rice
5- Mix together then pour in 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. Everytime 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 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 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
I recommend serving with extra salt, as the pumpkin flesh itself will be quite sweet, and will need some more salt
