Entree: Armenia – Armenian Diaspora Classics – Ղափամա ➤ Ghapama (Baked stuffed pumpkin filled with rice, dried fruits, nuts, and honey)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs

Ingredients

- 1 medium sugar pumpkin, about 4–5 lb (1.8–2.3 kg)
- 2 cups (370 g) long-grain rice, rinsed
- 2 cups (480 ml) water or light broth for cooking rice
- 4 tbsp (60 g) unsalted butter
- 1 cup (140 g) dried apricots, chopped
- 1/2 cup (75 g) raisins
- 1/2 cup (70 g) prunes, chopped
- 1 cup (120 g) walnuts, coarsely chopped
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves (optional)
- 1/2 cup (170 g) honey, plus extra for drizzling
- 1/3 cup (67 g) granulated sugar (optional, for additional sweetness)
- 1/2 tsp (3 g) salt
- 1/2 cup (120 ml) water to moisten filling if needed
- 1/2 cup (90 g) pomegranate seeds for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C). Wash the pumpkin, slice a lid around the stem, and scoop out seeds and stringy pulp. Reserve seeds if you wish to toast them for garnish.
2. Place the hollowed pumpkin and its lid cut-side down on a baking sheet and roast for 20–25 minutes to begin softening the flesh. Remove and set aside.
3. In a medium pot, bring 2 cups (480 ml) water or light broth and 1/2 tsp (3 g) salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer until the rice is almost tender and liquid is mostly absorbed, about 12–15 minutes. Rice should be slightly undercooked so it finishes baking in the pumpkin.
4. In a skillet over medium heat, melt 4 tbsp (60 g) butter. Add the chopped dried apricots, raisins, prunes, chopped walnuts, cinnamon, and cloves; sauté for 2–3 minutes until fragrant. Stir in 1/2 cup (170 g) honey and 1/3 cup (67 g) sugar if using, then remove from heat.
5. Combine the par-cooked rice with the fruit-and-nut mixture in a large bowl. Taste and add a splash of water (up to 1/2 cup / 120 ml) if the mixture seems dry. Adjust sweetness with more honey or sugar if desired.
6. Spoon the filling into the partially roasted pumpkin, pressing gently to pack. Place the pumpkin lid back on. If desired, seal the seam with a strip of dough (optional) or simply cover the pumpkin loosely with foil to prevent excessive browning.
7. Place the stuffed pumpkin in a baking dish, add a small amount of water to the dish (about 1/2 cup / 120 ml) to keep the environment moist, and bake at 350°F (175°C) until the pumpkin is tender when pierced with a knife, about 1 to 1 1/4 hours.
8. Remove from oven and let rest 10 minutes. Invert onto a serving platter or serve by slicing the pumpkin into wedges so each portion includes both pumpkin and sweet rice filling. Drizzle with extra honey and sprinkle pomegranate seeds if using.