Entree: Armenia – Armenian Highlands – ղափամա ➤ Ghapama (Baked stuffed pumpkin filled with sweet rice, dried fruits, nuts, and honey)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 1 medium sugar pumpkin (or small pie pumpkin), about 4–5 lb (1.8–2.3 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 1/4 cups (775 ml) water or light stock
- 4 tbsp (56 g) unsalted butter
- 1 cup (140 g) raisins
- 3/4 cup (90 g) dried apricots, chopped
- 3/4 cup (90 g) walnuts, coarsely chopped
- 1/2 cup (70 g) almonds, slivered or chopped
- 1/3 cup (113 g) honey, plus more for serving
- 1/4 cup (50 g) granulated sugar (optional, adjust to taste)
- 1 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves or allspice
- Zest of 1 orange (optional)
- Salt to taste, about 1/2 tsp (3 g)
- Pomegranate seeds for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut a lid from the top of the pumpkin and scoop out seeds and stringy pulp. Lightly brush the interior with vegetable oil and a pinch of salt.
2. Par-cook the rice: in a medium saucepan melt 2 tbsp (28 g) butter over medium heat. Add rinsed rice and stir to coat and toast slightly for 1–2 minutes. Add water or stock and a pinch of salt, bring to a boil, then reduce to low, cover, and simmer until rice is almost done but still slightly undercooked, about 12–14 minutes. Remove from heat.
3. Make the stuffing: in a large bowl combine the warm rice, remaining 2 tbsp (28 g) butter, raisins, chopped apricots, walnuts, almonds, honey, sugar if using, cinnamon, cloves or allspice, and orange zest. Taste and adjust salt and sweetness.
4. Stuff the pumpkin: pack the rice mixture firmly into the pumpkin cavity, filling to the top. Replace the pumpkin lid. Place the stuffed pumpkin in a baking dish; add 1/2 cup (120 ml) water to the dish to prevent burning and help steam. Brush the outside of the pumpkin with a little oil or melted butter.
5. Bake: cover loosely with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, depending on pumpkin size, until flesh is tender and you can pierce it with a knife. Remove foil for the last 15 minutes to brown the exterior if desired.
6. Finish and serve: let rest 10 minutes. Transfer to a serving platter, drizzle additional honey over the filling, garnish with pomegranate seeds if using, and carve the ghapama into wedges to serve warm.