Prepare the pumpkin. Wash and dry the pumpkin. Using a sharp knife, carefully cut around the stem to create a lid. Remove the lid and scoop out all of the seeds and stringy pulp. Lightly season the inside of the pumpkin with salt and set aside.

Cook the chicken, if using. Season the chicken pieces with salt and seven spice. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the heat and set aside.

Cook the ground meat. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef, lamb, or beef-and-lamb mixture and cook, breaking it apart with a spoon, until browned and fully cooked. Season with seven spice and salt to taste.

Add the vegetables and rice. Stir the frozen mixed vegetables into the cooked meat. Add the rinsed basmati rice and stir until everything is evenly combined.

Cook the rice. Pour in 6 cups water and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and cook for 15 minutes. Remove from the heat.

Finish the ouzi filling. Add the golden raisins, whole cardamom pods and cinnamon stick to the cooked rice. If using the optional chicken, add it now. Gently fold everything together until evenly distributed.

Preheat the oven. Preheat the oven to 200°C (400°F).

Prepare the pumpkin for stuffing. Place the hollowed pumpkin in a sturdy roasting pan or on a heavy, rimmed baking sheet. Drizzle a little olive oil inside the pumpkin and brush it over the exposed flesh.

Stuff the pumpkin. Spoon the ouzi rice mixture into the pumpkin, filling it generously without packing the rice down tightly. Depending on the size of your pumpkin, you may have some rice left over. Reserve any extra filling for serving alongside the pumpkin.

Cover the pumpkin. Replace the pumpkin lid and brush the entire outside of the pumpkin with olive oil. Cover the pumpkin very well with aluminum foil, making sure it is completely enclosed.

Roast the pumpkin. Bake at 200°C (400°F) for approximately 2 hours. Carefully test the pumpkin by inserting a sharp knife into the flesh. If the knife does not slide in easily, cover the pumpkin again and continue roasting, checking every 15 minutes. A particularly large or thick pumpkin may need up to 2½ hours.

Serve. Carefully remove the aluminum foil, watching for hot steam. Sprinkle the rice with fried or toasted almonds. Bring the whole stuffed pumpkin to the table, cut it into wedges, and serve the tender roasted pumpkin alongside generous spoonfuls of the ouzi rice.