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Rice and Squash Bombe

Rice and Squash Bombe

This aromatic Rice and Squash Bombe layers caramelized squash, saffron basmati rice, warm spices, and crisp pita into an elegant dome that slices beautifully—a dramatic yet surprisingly simple centerpiece for any gathering.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

For the Squash Filling
  • 4 lb honey nut squash or kabocha squash cut into 1/2-inch cubes
  • 3 tbsp olive oil
  • kosher salt to taste
  • 8 medium shallots peeled and diced
  • 1/4 cup dried currants, dried cranberries, or raisins
  • 1/4 cup pine nuts or sliced almonds
  • 2 tbsp ground cumin
  • 2 tbsp fresh thyme leaves
  • 1 pinch crushed red pepper flakes
For the Rice Layer
  • 2 cups white basmati rice, rinsed
  • 3/4 cup unsalted butter, softened 12 tablespoons
  • 2 pinches saffron threads
For the Exterior
  • 4 white pita breads split to create thin rounds

Method
 

  1. Step 1: Prep the Squash: Heat oven to 425°F (220°C). Toss squash cubes with olive oil and salt. Spread on a baking sheet and roast 25–30 minutes until caramelized.
  2. Step 2: Build the Aromatic Base: In a skillet, warm butter or oil and cook shallots 6–8 minutes until golden. Add cumin, thyme, and red pepper; cook 1–2 minutes until fragrant.
  3. Step 3: Add the Mix-Ins: Add dried fruit and nuts, toasting briefly. Fold in roasted squash and mix gently. Set aside.
  4. Step 4: Cook the Saffron Rice: Simmer rinsed basmati rice with water and saffron until fluffy but firm. Fold in softened butter for richness.
  5. Step 5: Line the Bowl: Line a medium heatproof bowl with split pita rounds, overlapping to avoid gaps.
  6. Step 6: Layer the Filling: Add a thick layer of saffron rice and press down. Add a generous layer of squash filling, then more rice. Continue layering, ending with rice. Press to remove air pockets.
  7. Step 7: Seal and Bake: Fold pita over the top, invert onto a parchment-lined baking sheet, and bake at 400°F (205°C) for 15–20 minutes until crisp and golden.
  8. Step 8: Serve the Bombe: Rest 5 minutes before slicing. Serve with yogurt sauce, tahini, or lemon.

Notes

Use slightly undercooked rice to keep the bombe structurally sound. Customize flavors by swapping nuts or using different squash varieties. Assemble up to 24 hours in advance and bake before serving.