Pumpkin Pilaf
The success of this Turkish pilaf depends on theĀ flavor of the orange-freshed pumpkin, which varies. (It shouldĀ be sweet-tasting.) I prefer the dish without the raisins.
- 1 pound orange pumpkin (weight with seeds and stringy bitsĀ removed)
- 1 onion, chopped
- 2 tablespoons sunflower oil
- 1Ā½ cups basmati or long-grain rice (washed if basmati)
- 2 cups chicken stock (or you may use 1 bouillonĀ cube)
- 1 teaspoon cardamom seeds
- 1 teaspoon ground cinnamon
- Salt and pepper
- 1 tablespoon raisins (optional)
- 3tablespoons butter
Instructions:
- This very large type of pumpkin is often sold by the slice. Cut theĀ peel off, and cut it up into ā -inch cubes.
- Fry the onion in the oil till golden. Add the rice, and stir until theĀ grains are covered in oil. Add the pumpkin and pour in the stock.
- Add the cardamom seeds, cinnamon, salt, pepper, and raisins ifĀ using, and stir well. Simmer, covered, on low heat until the rice andĀ pumpkin are tender.
- Stir in the butter, and leave for a few minutes with the lid onĀ before serving.