Taste it. It tastes good when uncooked too. And as well as I know it is also beneficial for health. If you discover it is not sweet, sprinkle 1 tablespoonful of sugar on the walls of the pumpkin. Put a side. Cook rice as described here.
If you decide to make plov with dried fruits and chestnuts, cook and clean the chestnuts from skin in advance. If dried apricots are too big, cut in half. Wash and dry sultanas and dried apricots. Put in a pan together with chestnuts, add some butter and 1 tablespoonful of water. Warm the pan up to the max. Once the butter has melted, reduce the heat to the minimum, cover the pan and fry for 5 to 10 minutes or until the dried fruit become soft. Put aside.
Infuse saffron in hot water 30 minutes before cooking ritce as described here.
When rice is ready and is sieved, move into a bowl, add cubed butter. Add dried fruit and chestnuts (if used). If you are using cumin instead, then add it. Mix rice well. If you don’t use anything, then just stir rice with butter cubes.
Transfer rice inside the pumpkin, poor 1-2 tablespoon of water and saffron infusion. Put the pumpkin ‘lid’ on top.