Entree: Armenia – Central Culinary Region – Ղափամա ➤ Ghapama (Baked whole pumpkin filled with sweet rice, dried fruits and nuts)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
2 hrs 5 min
Additional
15 min
Total
2 hrs 40 min
Ingredients
- 1 medium sugar pumpkin, about 4 lb (1.8 kg) whole
- 1 1/2 cups (300 g) short-grain rice, rinsed and drained
- 3 cups (720 ml) water or chicken stock
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (120 ml) honey
- 3/4 cup (120 g) raisins
- 3/4 cup (110 g) dried apricots, chopped
- 3/4 cup (90 g) chopped walnuts
- 1/2 cup (100 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil for greasing the pumpkin cavity
Instructions
1. Preheat oven to 350°F (175°C). Slice a circular lid from the top of the pumpkin and set lid aside. Scoop out seeds and stringy fibers from the pumpkin cavity; reserve seeds for another use.
2. Rub the inside of the pumpkin with 2 tbsp (30 ml) vegetable oil and a pinch of salt. Place the pumpkin and its lid on a baking sheet or in a shallow roasting pan.
3. In a medium saucepan, melt butter over medium heat. Add rice and toast, stirring, for 2–3 minutes until glossy. Add water or stock, sugar, salt, cinnamon and cloves and bring to a gentle boil.
4. Reduce heat to low, cover, and simmer the rice until nearly tender and most liquid is absorbed, about 12–14 minutes. Stir in honey, raisins, chopped apricots and walnuts, mixing thoroughly; remove from heat.
5. Spoon the sweet rice mixture into the pumpkin cavity, packing gently but leaving a small gap at the top to allow steam expansion. Replace the pumpkin lid.
6. Cover the pumpkin loosely with foil and bake in the preheated oven for 1 hour 30 minutes to 2 hours, until the pumpkin flesh is fork-tender when pierced.
7. Remove foil and bake uncovered for 10–15 minutes more to deepen color and evaporate excess moisture if desired. Let rest 15 minutes.
8. To serve, remove the lid, scoop out portions of pumpkin flesh and stuffed rice together, or slice the pumpkin into wedges and spoon filling onto plates. Serve warm.
