Festive Chestnut Pumpkins

PREPARATION

1. Rinse the rice and cook it in salted water according to package instructions. Once cooked, drain and set aside.  
2. In a wide skillet over medium-high heat, add olive oil and sauté the beef for about 10 minutes, or until browned. 
3. Add the spices (baharat, dried chili, and salt) to the skillet, stirring for 1 minute to enhance the flavours.  
4. Turn off the heat and mix in the remaining ingredients, except for the pumpkins, until well combined. 
5. Prepare the pumpkins by cutting off the tops (about 3 cm high) and setting them aside. Remove the seeds from the pumpkins.  
6. Fill each pumpkin with the prepared mixture until full, then cover with the pumpkin tops. 
7. Place the stuffed pumpkins in a baking dish and pour in 2 cups of boiling water. 
8. Cover the dish tightly with parchment paper and aluminum foil to ensure steam doesn’t escape.  
9. Bake in the oven at 170°C (340°F) for about 60 minutes. Afterward, uncover and bake for an additional 10 minutes. 

Bon Appétit!