Pumpkin with sweet pilaf
30-60 Min
201-500 Kcal

“I still need to learn a lot”… One day I got rid of such thoughts completely and started doing things what I really enjoy and feel happy about.  I have not stopped for a single day since then. The desire was so great that every birthday was just another occasion for me to create something.

Daily hard work, studying and development, diligence and strong desire and continues dreaming that  “Lime” would become a place where people would come specially for their favorite taste, helped me to achieve a goal. Imagine how great it is when you create a flavor that people adore. All this, of course, motivates and inspires me to create something new.” - Kristine Bubunashvili.

1 1 middle sized pumpkin
600 600 gr. rice (basmati)
200 200 gr. sugar
100 100 gr. butter
200 200 gr. dried apricots
100 100 gr. dried plums
200 200 gr. raisins
50 50 gr. cashew nut
50 50 gr. pistachio
1/2 1/2 teaspoon vanilla
1/2 1/2 teaspoon salt
step 1
Cut the top of the pumpkin and scoop it out. Pour half a liter of water in a large saucepan, put on a strainer and place the overturned scooped out pumpkin with the top over it, leave it on a steam bath for 20-30 minutes or until it is slightly softened. Remove and let cool.
step 2
Prepare rice - boil 1.5 liters of water, add pinch of salt and 600 g of washed rice. Cover the top and simmer on low heat for 15 minutes, place on a strainer and pour cold water over it.
step 3
Melt 100 g of butter on a hot pan and put the dried apricots cut in half, dried plums, raisins, cashews, pistachios. Cook over medium heat for 5-10 minutes.
step 4
Cook over medium heat for 5-10 minutes. Add sugar, vanilla, salt and in the end cooked rice.

How To Serve

Assembling - Put the slow cooked rice in a preliminarily prepared pumpkin, which has already been cooled, fill it well, close with its own top and place in a preheated oven at 150 degrees for 30-40 minutes. Take it out and enjoy!