Stuffed vegetables and leaf rolls
A winter dish made by hollowing out a pumpkin, filling it with rice, dried currants, and cinnamon, then cooking it slowly with olive oil. The pumpkin’s natural sweetness combines with the filling for a sweet-savory dish.
Wash the pumpkin and cut around one end to make a lid. Scoop out the seeds and fibers with a spoon, then hollow out the center.
Mix the rice, finely chopped onion, dried currants, cinnamon, sugar, and salt in a bowl.
Fill the hollowed pumpkin with the rice mixture and replace the lid.
Set the stuffed pumpkin in a wide pot. Add the olive oil and water, cover, and cook over low heat for 30–35 minutes.
When hollowing out the pumpkin, take care not to pierce the skin; a thin spot may split during cooking. Keep the cooking water below halfway up the pumpkin; too much water can thin the filling and mute its sweet flavor.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.