- 2 mini pumpkins
- 40 g dates
- 40 g raisins
- 40 g dried apricots
- 300g long grain cooked saffron rice
- 4 g turmeric
- 100 g butter
- 160 g honey
- 60 g sunflower oil
- 4 g salt
STEP-BY-STEP COOKING RECIPE
Cut off the top of each pumpkin – the lid, remove the seeds.
Mix butter with 1 tbsp. l. honey and grease the inside of the pumpkin wall.
Cut dried fruits into strips, lightly fry with the addition of butter. Remove from heat.
Pour boiling water over the rice. Discard it on a sieve. Mix with dried fruits and honey. Transfer the filling to the pumpkin and cover.
Grease the pumpkin outside with sunflower oil and bake in the oven at 160 ° C for 30 minutes. Serve hot.