Pumpkin Pilaf
An original, vibrant, and fragrant dish made from simple ingredients! Pumpkin pilaf is meat-free yet hearty and delicious. Pumpkin and raisins add sweetness, spices give it a piquant touch, and turmeric makes it beautifully yellow. Perfect for a vegan or fasting menu.
Updated : 25 July, 2025
Easy
About 45 min.
Ingredients
500 grams
Rice
300 grams
Pumpkin
200 grams
Onion
300 grams
Carrot
100 milliliters
Vegetable oil
2 tablespoon
Raisins
1 teaspoon
Barberry
1 teaspoon
Dry spices
0.5 teaspoon
Curcuma
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any non-parboiled rice - round or long-grain varieties work. Raisins should be small and seedless. Turmeric is mainly for color (can be substituted with saffron). Choose spices you like, but cumin (zira) is recommended for authentic flavor. Wash and dry the vegetables.
Step 2
Peel the onion and cut it into thick feathers - don’t worry, it will soften and almost dissolve in the pilaf.
Step 3
Peel the carrot and cut it into thick matchsticks. Do not grate it - carrots are always sliced in pilaf.
Step 4
Peel the pumpkin carefully and remove the seeds. Use a firm, seedless top portion if available. Cut into small cubes. Be careful - it’s a tough vegetable.
Step 5
Heat a cauldron or heavy pot over high heat. Add vegetable oil (or any fat you like for frying - what you use will impact the flavor). Heat until it just starts to smoke, then add the onions.
Step 6
Sauté the onions over high heat until translucent or more if preferred. Add carrots. Fry briefly, then pour in a little boiling water. Cover with a lid, reduce heat, and simmer for 10 minutes.
Step 7
Add spices, salt, barberries (if using), and a handful of rinsed raisins. Stir to combine.
Step 8
Layer the pumpkin on top. Then spread thoroughly rinsed rice (washed in warm water until clear). This removes excess starch and helps the pilaf stay fluffy. Smooth the rice over the pumpkin.
Step 9
Carefully pour boiling water over the rice (about ¾ inch / 2 cm above the rice). Do not stir!
Step 10
Cover with a lid. Lower the heat to just below medium. Let it simmer until the water is fully absorbed, about 10-15 minutes. Then turn off the heat and let the pilaf rest with the lid on for 20 minutes. After that, you may gently stir the dish.
Step 11
Serve hot. Enjoy your meal!