Step 1

Slice the top of the pumpkin and step aside. Scoop out some Flesh if needed then Scoop out the seeds.

Step 2

Preheat oven to 435°F. Now, Mix olive oil, garlic, and paprika together. Brush the inside of the pumpkin, then cover with the top. Put in the oven for 45 minutes or till fork tender.

Step 3

In a large skillet heat the oil over medium heat.

Step 4

Add the Ground Beef then add the Seven Spice Blend, garlic, and salt. Sautee for a few minutes till the color starts changing. Sautee onions for 2 minutes, cover for 10 minutes or till cooked. Set aside

Step 5

In a new pan, add olive oil and” step 2- cooked ground beef”. Add cinnamon stick, bay leaves, and rice. Stir for 2 minutes to coat the rice then add the vegetable stock. Bring to a boil then wait till most of the liquid is almost absorbed.

Step 6

cover and put on low heat for 12-14 minutes (till cooked)

Step 7

Add the butter and olive oil. Stir the almonds till it gets silvered for 2-3 minutes then add the raisins for 2 more minutes. Add salt, then set aside.

Step 8

Scoop the rice in the Pumpkins, add the nuts and pomegranate on top. Garnish with parsley, cut into wedges serve and enjoy!