Sweet Pilaf inside a Pumpkin

Ingredients:

• 2.7 kg pumpkin
• 500 g rice
• 1 pinch turmeric
• 150 g raisins
• 100 g dried cranberries
• 100 g dried apricots (cut into pieces)
• 100 g sugar
• 120 g honey
• 50 g butter
• 1 pinch salt
• 2 liters water
• 
  Instructions:
• Preparing the pumpkin:
  1- Clean and cut the pumpkin. Cut a lid off the top and remove the seeds.
  2- Set the lid aside to use later during baking.
• Cook the rice:
  1- In a pot with 2 liters of boiling water, add 100 g sugar, a pinch of salt, the turmeric, and half of the honey (60 g).
  2- Cook the rice in this mixture until it is almost cooked (about 10 minutes). Then, drain the rice.
  -Preparing the nuts:
  1- Melt the butter in a pan over low heat and add the raisins, cranberries and dried apricots.
  2- Add the remaining honey and mix well until the nuts are well coated.
• Stuffing the pumpkin:
  
• 
  1- Mix the nuts with the cooked rice. Stuff the pumpkin with this mixture.
  2- Cover the pumpkin with the lid you cut off earlier.
  3- Wrap the pumpkin in aluminum foil to prevent it from burning during baking.
• Baking:
• 
  
  1- Preheat the oven to 200°C.
  2- Bake the stuffed pumpkin for about 1 1/2 hours, or until the pumpkin is soft when pierced with a fork.
  3- If you want the top of the pumpkin to be golden, remove the aluminum foil in the last 10 minutes of baking.
  Serving:
• Remove the pumpkin from the oven, remove the lid and cut the pumpkin into portions. Serve the sweet pilaf directly from the pumpkin