Pumpkin Pilaf

James Carrier

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

Yield: Makes 8 to 10 side-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 21%
  • Protein: 6.8g
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Carbohydrate: 38g
  • Fiber: 1.3g
  • Sodium: 84mg
  • Cholesterol: 0.0mg


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, peeled and minced
  • 2 cups long-grain white rice
  • 1/4 teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
  • 1/8 teaspoon each paprika and pepper
  • 3 cups fat-skimmed chicken broth
  • 1 tablespoon lemon juice
  • 3 1/2 cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
  • 3 tablespoons dried currants
  • 1 tablespoon minced preserved lemon
  • 1/3 cup chopped pistachios
  • 2 tablespoons chopped fresh cilantro


  1. 1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.
  2. 2. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.
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