Oshi Tos Kadu
- 14 lbs. Orange pumpkin
- 1 Tbsp. Sugar
- 2 Onions coarsely chopped
- 1/2 Cup Oil
- 4 Cups Long grain rice
- 1/2 tsp. Saffron
- 3 Apples tart
- 1/2 Lemon juiced
- 1/3 Cup Raisins or sultanas
- 3/4 Cup Coriander chopped
Cut out a round lid around stem end and lift out. Scrape inside and scoop out seeds and loose fibers.
Remove some flesh from lid and inside. Sprinkle inside with salt and sugar, place on a double piece of foil on large baking pan.
Fry onions in 2 tablespoons of oil till golden. Bring a large pot of salted water to boil and add rice. Let it come to boil again and simmer for 12 minutes, until rice is still a little underdone.
Drain and pour into mixing bowl. Bloom saffron in a bit of water and mix well with rice.
Peel and core apples, coarsely chop in food processor, add lemon juice, then add to rice with fried onions, raisins, remaining oil, and coriander. Mix well and season with salt and pepper.
Fill pupmpkin with mixture and put lid back on. Pour about 3/4 inch of water in baking pan and bake at 375°F (190°C) for 2 1/2 hours, until pumpkin is soft and rice is very tender. Serve hot, cut in slices.
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