I just came across this recipe. It looks interesting and would make a great presentation piece at a potluck.
GOZI RICE STUFFED PUMPKIN
Recipe courtesy of Safa Sartawi
This recipe was adapted from the Armenian dish Ghapama, & stuffed with our Middle Eastern Gozi rice.
1 pumpkin about 5kg, cut the top and clean inside well
2.2 pound beef or lamb (1 kg) boneless, and cut into medium cubes
2 tablespoon seven spice
cardamom pod for boiling the meat
cinnamon stick for boiling the meat
bay leaf for boiling the meat
onion quartered, for boiling the meat
3 cup basmati rice
1 teaspoon garlic and ginger paste
14 oz frozen peas (400g)
almonds, pinenuts toasted, for serving
Brush the inside and outside of the pumpkin with oil and bake it in a hot oven for 20 to 30 minutes, depending on the pumpkin size. Chef tip: you can also season the inside of the pumpkin with cardamom powder, all spice, cinnamon and honey before baking.
In a pressure cooker or a regular pot, add some oil and brown the meat from all sides then add the onion and whole spices and a tbsp. of the seven spice mixture
Add water and remove the oil layer then cook according to your pressure cooker instructions or until the meat is half cooked in the regular pot on low heat
In another pot with some oil add the garlic & ginger mixture then a tbsp. seven spices and salt to taste. Add the rice and peas then the meat broth (I used 5 1/4 cups of broth for 3 cups rice, but it depends on your rice type)
Bring it to a boil then cover and lower the heat and let it cook half way.
Put the rice in the pumpkin then add the meat. Cover with the pumpkin lid and wrap it in foil twice. Bake it in a 200C (400F) Oven for 1 hour to 1 1/2 hours, until the pumpkin is tender and cooked through.
Sprinkle the toasted nuts and serve with green salad and yogurt.