Pumpkin always tastes good in autumn and winter, especially when it’s filled and comes out of the oven. Why not give this stuffed nut pumpkin in a Persian version a try. Today, I prepared Dolmeh Kadu Halvai – stuffed pumpkin دلمه کدو حلوایی with flavorful oriental ingredients. The nutmeg pumpkin is filled with savory ground lamb, aromatic rice, crunchy yellow split peas, golden saffron, fresh herbs, and oriental spices. The stuffed pumpkin is topped with sweet and sour pomegranate syrup for a tangy touch. Bake it in the oven until the nutmeg pumpkin is soft and tender, allowing the flavors in the filling to blend. This savory recipe is perfect for Shabe Yalda or your Christmas dinner. Comfort Food at its Best!

WHAT IS DOLMEH?

“Dolmeh” translates to “Stuffed.” All dishes that involve filling and wrapping vegetables are called Dolmeh or Shekampor in our cuisine. In Turkish cuisine, it is called Dolma, which originates from the Persian Dolmeh. In Greek cuisine, it is called Dolmades, usually filled with rice and herbs but without meat. Other vegetables we like to stuff include Dolmeh Kadu or Kadu Shekampor – stuffed zucchini, or Dolmeh Godje Faranghi – stuffed tomatoes. Additionally, we fill oven-baked potatoes, onions, Dolmeh Felfel – stuffed bell peppers, or eggplants. We also call wrapped dishes dolmeh, for example dolmeh kalam – cabbage rolls or dolmeh barg-e mo – stuffed vine leaves.

WHAT TO EAT WITH DOLMEH?

In Iran, we serve Dolmeh with Mast-o Khiyar or simply some yogurt. Sometimes, I add a garlic clove, a bit of salt, pepper, and occasionally some lemon zest and juice to the yogurt. Just place it on the table and enjoy it with yogurt.

INGREDIENTS STUFFED PUMPKIN

50 g yellow split peas*

100 g rice*

2 nutmeg pumpkins

1 tsp cinnamon*

1 tsp ginger*

2 tbsp lemon juice

butter

INGREDIENTS MINCED MEAT

2 onions

2 garlics

400 g minced lamb

1 tsp turmeric*

1/2 tsp nutmeg*, freshly ground

salt, pepper

SAFFRON ESSENCE INGREDIENTS

1/2 tsp saffron threads

25 ml hot water

INGREDIENTS HERB MIXTURE

150 g spring onions, fresh

100 g flat-leaf parsley, fresh

50 g dill, fresh

10 g peppermint, fresh

5 g tarragon*, dried

50 g barberries*

TOPPING

some pomegranate syrup*

PREPARATION STUFFED PUMPKIN

Soak the yellow split peas overnight and cook them the next day for 30 minutes. Drain in a sieve and set aside.

Wash the rice thoroughly, soak it in water for 1 hour, and cook until al dente for 8 minutes. Drain in a sieve and set aside.

Preheat the oven to 180°C (356°F).

Cut off the tops of the pumpkins and hollow them out.

Melt the butter, mix it with cinnamon, ginger, and lemon juice, and rub the insides of the pumpkins with it. Rub also the outsides of the pumpkins with the butter, wrap them in aluminum foil, and bake in the oven for 20 minutes.

PREPARATION MINCED MEAT

Meanwhile, dice the onions and sauté them in a bit of oil until translucent. Press the garlic, add and sauté for 1 minute. Add the ground meat, fry, and season with turmeric, nutmeg, salt, and pepper. Mix in the split peas and rice. Fill with a little bit of water and let it simmer.

PREPARATION INFUSED SAFFRON

Grind saffron threads finely in a mortar and fill with boiling water, cover, and let steep until ready to use.

PREPARATION HERBS

Wash the herbs, pat them dry, and finely chop. Sauté them in a bit of oil, add barberries and saffron infusion, and sauté for 5 minutes. Add all previous ingredients and mix well.

FILLING

Fill the pumpkins with the stuffing and press down firmly with a spoon. Place the pumpkins in a baking dish and add some water. Place a bowl of water in the oven and bake the pumpkins for 30-45 minutes. Remove from the oven, let them cool slightly, then cut in halves or serve according to taste. Or, like I do, carefully slice the pumpkins and arrange them on the plates. Garnish with pomegranate syrup and some herbs.

Serve with yogurt.

BEFARMAYID!

Susan

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